Spinach potato curry

Spinach with potato

The pleasures of green spinach and the ever present potatoes, all diced up. To make the curry, dice up half an onion, about a quarter of tomato, one or two cloves of garlic, stir fry the onion, tomato and garlic till they are about to brown up. I use mustard oil but it has a strong odour, refined oil will also suffice. Now add a teaspoon of turmeric powder, some fenugreek and fennel seeds. Fry the concoction for about 3-5 seconds. 

Stir fried diced onion, garlic, tomato and spices

Add the spinach ( about one sheaf ) and the potatoes ( one large potato ). I use a pressure cooker to do the frying as well as cooking, it saves on gas. Mix the whole stuff up so that the spicy aroma permeates the green leaves. Now add salt to taste, water as per the curry requirements. If you would love a drier curry, about four tea cups would suffice. You can also manage the curry by using the pressure cooker timer. The more you cook it, the lesser the water, as the cooker valve will keep expelling water from time to time ( as steam ).  

Spinach, potato added to the fry mix, along with water as per requirement

That's it ! Cook it on a gas stove for about 3-5 minutes and one or two whistles should bring you home. Switch off the gas and let it simmer cook in the pressure cooker for about 10-15 minutes. The dish should be ready.

In all honesty, the reader can try out several variations of the above, adding more vegetables to the mix and maybe less or more of the spicy stuff. I am not detailing the exact quantities here, because tastes vary vastly over the globe. We like it spicy here and that may not suit other readers.