Smoky Spinach-Potato Curry

With the onset of winter the markets are getting flooded with fresh greens. I love the color green, makes me feel cool, refreshed and happy inside. My blog is surely going to get flooded with more of greens, so wait and watch out for more recipes….

I had picked a  big bunch of spinach greedily, the resultant was a spinach pulao and this curry. The pulao I will post later but this curry is worth trying as the smoky flavor which I imparted to this curry, makes it  very exquisite. The smoky flavor is provided by the roasted tomatoes and the onions browned  in oil, the details are provided in the method..

Nutritional facts about Spinach-

It  is an excellent source of antioxidants and dietary fiber. It is a rich source of  Minerals Iron, Calcium and Magnesium, Vitamin A, C, E, K and Folic acid.

The larger portion of dietary iron (non heme) is absorbed slowly in spinach. This absorption may vary widely depending on the presence of binders such as fiber or enhancers, such as vitamin C. Therefore, the body's absorption of non-heme iron can be improved by consuming foods that are rich in vitamin C.

Ingredients

a small bunch of spinach leaves blanched and pureed

3-4 medium potatoes peeled and cubed

2 medium sized onions chopped

2 medium tomatoes roasted

3 large garlic pods crushed

1/2 inch ginger piece crushed

2-3 tsp coriander pwd

1-1/2 tsp red chili pwd

1/2 tsp turmeric pwd

salt to taste

oil for cooking

a small pinch of garam masala (optional)

Method

 

Roast the tomatoes directly on the burner on low flame, cool, remove the peel and chop them finely.

Heat oil and add the crushed ginger and garlic. Let them change to a brown color.
 
Add the chopped onion and saute tell it’s dark brown in color, do not let the onions burn.

Add the tomatoes, spices (except garam masala) and salt. Cook till the oil separates.


Add the potatoes, mix properly and cook them covered till done.


Add in the pureed spinach, mix and cook for another minute. If required add a little water. Finally add the garam masala and mix .

Serve hot with rice/ Paratha/ Naan.

Sending this to think spice-think turmeric hosted by Sudeshna of Cook like a bong and is the brain child of Sunita.

to FOOD for 7 stages of life Kids special event hosted by Sudeshna of Cook like a Bong and Radhika Vasanth of Saurashtra Kitchen.

to CFK-Veggies and Fruits by Sharmi of Naivedyam guest hosted by Laxmi of Kitchen Chronicles

If You Enjoyed This Post Please Take 5 Seconds To Share It.