Growing up in India, this curry (prepared by my grandmother) was one of my favourites. When I came to Netherlands, this one of the first recipes I learned. The reason was the taste, and how quickly it's on the dinner table. Thanks to the spinach, this recipe is loaded with nutrients, namely Vitamin A, Vitamin C, Vitamin K, iron, folate, and potassium. It doesn't need a lot of spices, and can be enjoyed both with some warm rice, or flat bread like roti or parantha.
What do you need (4 people):
1 tbsp sunflower oil
1 tsp cumin seeds
1 large onion
3 tomatoes
0.5 tsp cumin powder
1.5 tsp coriander
0.5-1 tsp chili powder
0.5 tsp turmeric
1 tsp salt
6 medium potatoes
400 grams of spinach
What should you do?
1. Boil the potatoes for about 5 minutes, until they are almost done.
2. Heat 1 tbsp sunflower oil in a pan and add 1 tsp cumin seeds. When the cumin seeds become a bit darker, you can add the finely chopped onions. Bake for 2 to 3 minutes until they have become translucent, ​​after which you can add the finely chopped ginger and garlic.
3 To prevent the garlic from burning, add the chopped tomato after 30 seconds and next, immediately add all the spices: cumin powder, coriander powder, chilli powder, turmeric and salt. Cook over medium heat.
4. When the tomatoes have softened, you can add the boiled potatoes. Stir well. After 1 minute you can add the chopped spinach. Turn the heat down to low and put a lid on the pan. Check occasionally to see if the spinach has shrunk and stir.
5. When the spinach has shrunk completely, give the curry a good stir and serve with dal, rice and/or Indian flatbread.