I’m so happy to share this Spinach Potato Curry recipe with you because it is quick, cozy, and full of simple Indian inspired flavor. This dish has tender potatoes, soft spinach, and a warm tomato base with gentle spices. It is comforting, easy to make at home, and perfect for a busy dinner night. Every spoonful feels hearty but still fresh and bright.
Level: Easy
Total Time: about 30 minutes
Prep Time: about 10 minutes
Cook Time: about 20 minutes
Yield: about 6 servings
Course: Main Course
Cuisine: Indian
I still remember the first time I made a simple curry like this at home, and I could not believe how easy it was. The smell of warm spices, onions, and tomatoes makes the kitchen feel so inviting.
This Spinach Potato Curry is great because it uses basic ingredients you can find at most grocery stores. You cook the potatoes until soft, wilt the spinach into a tasty tomato mixture, then bring it all together in one comforting pot.
It is a wonderful meal for weeknights when you want something filling, simple, and full of cozy flavor without too much work.
How to Make Spinach Potato Curry
This curry is warm, gentle, and packed with tender veggies. Here’s how it all comes together:
• Cook diced potatoes until just soft
• Toast cumin seeds for a deep, nutty flavor
• Cook onions, garlic, and ginger until tender
• Add tomatoes and spices to make a saucy base
• Stir in spinach until it wilts down
• Blend a little for a creamy texture (or leave it chunky)
• Add the potatoes back in at the end
• Simmer everything together until the flavors mix
It is a simple one pot dinner with big comfort and very easy steps.
Ingredients
• 2 Yukon Gold potatoes, peeled or unpeeled, diced into ½-inch pieces
• 1 tablespoon cumin seeds
• 1 yellow onion, finely diced
• 2-inch piece ginger, peeled and minced
• 4 cloves garlic, smashed and minced
• 20 ounces fresh spinach, chopped with thick stems removed (or 1 pound frozen spinach)
• 4 to 5 Roma tomatoes (about 1 pound), finely chopped
• 1 heaping tablespoon ground coriander
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• About 1 tablespoon water (for cooking the onions)
Directions
- Cook the Potatoes:
- Place the diced potatoes in a saucepan and cover with about 1 inch of cold water.
- Bring to a boil, then gently boil for about 6 to 8 minutes, until fork tender.
- Drain and set aside.
- Toast the Cumin Seeds:
- Add the cumin seeds to a large pot over medium high heat.
- Toast for about 2 minutes, stirring so they do not burn.
- Cook the Onion Mix:
- Add about 1 tablespoon of water to the pot.
- Stir in the onion, ginger, and garlic.
- Cook for about 5 minutes, until soft and fragrant.
- Add Spices and Tomatoes:
- Sprinkle in the ground coriander and turmeric.
- Add the chopped tomatoes and stir well.
- Cook for about 5 minutes, until the tomatoes get saucy.
- Wilt the Spinach:
- Add the spinach in small batches, stirring each time so it wilts down.
- Once all the spinach is in, cover and simmer for about 5 minutes.
- Blend for Texture (Optional):
- Use an immersion blender to blend some or all of the mixture.
- You can keep it chunky or make it smoother, it is up to you.
- Add Potatoes and Garam Masala:
- Stir in the garam masala and the cooked potatoes.
- Cover and simmer for about 5 more minutes.
- Taste and Serve:
- Taste and adjust seasoning if needed.
- Serve warm and enjoy right away.
Process Details
• Toasting the Cumin Seeds: Heating them first brings out a warm, nutty flavor.
• Cooking the Onion, Garlic, and Ginger: This step builds a tasty base that makes the curry smell amazing.
• Tomatoes Becoming Saucy: Cooking tomatoes down helps create a soft, rich curry texture.
• Wilting the Spinach Slowly: Adding spinach in batches makes it easier to stir and helps it cook evenly.
• Blending the Curry: Blending makes the curry creamy without needing heavy cream.
• Simmering at the End: Letting everything cook together helps the flavors mix nicely.
Tips for Success
• Use frozen spinach if you want the fastest version.
• Cook potatoes in the microwave if you are short on time.
• Remove thick spinach stems so blending is easier.
• Watch the cumin seeds closely, they can burn quickly.
• Blend only a little if you want a chunky, rustic texture.
• Add a spoonful of plant-based yogurt or cashew cream if you want it extra creamy.
• Try chickpeas instead of potatoes for a different twist.
Serving Ideas
• Simple Dinner Bowl: Serve with rice or warm flatbread.
• Cozy Comfort Meal: Add a side of lentils or a light salad.
• Extra Creamy Style: Stir in a little cashew cream before serving.
• Protein Boost: Add chickpeas at the end for a heartier bowl.
• Family Friendly Plate: Keep the spices gentle and let everyone add extra heat if they want.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to about 3 to 4 days.
• Reheating: Warm gently on the stove or in the microwave until hot.
• Add Moisture: Stir in a small splash of water if it thickens in the fridge.
• Freezing: Freeze in portions for up to about 2 months.
• Texture Note: Spinach may soften more after freezing, but the flavor stays great.
Nutrition Info (Approximate per Serving)
• Calories: ~90
• Protein: ~5g
• Carbohydrates: ~18g
• Fat: ~1g
• Fiber: ~4g
• Sodium: ~80mg
• Sugar: ~3g
Spinach Potato Curry is a simple, comforting meal with tender potatoes, soft spinach, and warm spices in every bite. It is easy enough for beginners, quick enough for weeknights, and full of cozy Indian inspired flavor.
I hope you enjoy making this curry as much as I do. Once you try how simple and satisfying it is, it might become one of your favorite go to dinners too.