Aloo Methi - Potato and Spinach Curry

Aloo Methi - Potato and Spinach Curry


7 people made this

This potato and spinach curry is one of my favourite dry Indian vegetarian curries. Easy to make, tastes great - makes a perfect vegetarian main or side.


Serves: 6 

  • 2 tablespoons peanut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 dried red chillies, cut in half
  • 6 fresh curry leaves
  • 1/2 teaspoon ground turmeric
  • 1 pinch asafoetida powder
  • 2 cups cubed potatoes
  • 1 pinch salt to taste
  • 2 tablespoons water
  • 1 tablespoon peanut oil
  • 6 cups chopped fresh spinach
  • 1 pinch salt to taste
  • 1/2 teaspoon chilli powder (or to taste)
  • 1/2 teaspoon ground cumin

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat 2 tablespoons peanut oil in a frypan; fry the cumin seeds, mustard seeds, and red chillies in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the frypan with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
  2. Meanwhile, heat 1 tablespoon peanut oil in a separate frypan; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with the chilli and cumin; stir. Cook until the spices integrate, 5 to 10 minutes. Serve hot.

Asafoetida Powder

Asafoetida powder is a spice made of mature fennel and can be found in shops specialising in Indian cooking.

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