Potatoes with spinach
4 servings
30 minutes
Potato with spinach is a vibrant dish of Indian cuisine that combines the tenderness of potatoes with the rich flavor of spices. This recipe embodies the traditions of India's rich flavors, where each ingredient plays its role. Young potatoes fried to a golden crust meet the aromatic greens of spinach, garlic, and cilantro, creating a balance of freshness and spiciness. The creamy combination of coconut milk and cream gives the dish a velvety texture, while green curry paste fills it with characteristic spicy notes. Sesame oil completes the composition with subtle nutty undertones. This dish pairs perfectly with rice or Indian flatbreads, creating a harmony of flavors. Inspired by traditions, it not only delights the palate but also fills the air with exotic aromas, transporting you to the heart of Indian cuisine.
1
Cut the pre-cooked potatoes into large pieces and fry in a well-heated pan with vegetable oil for 4-5 minutes until golden brown.
- New potatoes: 600 g
- Vegetable oil: 4 tablespoons
2
Add coarsely chopped garlic to the pan, after a minute pour in coconut milk, cream, add curry paste, spinach leaves, and coarsely chopped cilantro.
- Garlic: 3 cloves
- Coconut milk: 250 ml
- Single cream 10% fat: 200 ml
- Green curry paste: 1 tablespoon
- Baby spinach: 100 g
- Cilantro: 5 sprig
3
Salt and simmer for another 2-3 minutes.
4
Remove from heat, pour in sesame oil, mix, and serve.
- Sesame oil: 2 tablespoons