Spinach and potato curry served with naan

Begin by thoroughly rinsing spinach multiple times and then chop it finely. Reserve this leafy green. Next, peel potatoes and cut them into quarters. Place these potato pieces in a pot filled with cold water. Add turmeric and a pinch of salt. Allow the potatoes to simmer in boiling water until they are cooked through but still firm, which typically takes 25 to 30 minutes. Once done, drain the potatoes and set them aside.

In a large skillet, heat butter, ghee, or vegetable oil over medium heat. Introduce cumin seeds to the pan; they will sizzle as they cook. After a few seconds, toss in minced garlic and a handful of dried red chillies. Sauté these ingredients for a few more seconds before adding finely chopped onions. Once the onions turn translucent, stir in a paste made from ginger and garlic. Allow this mixture to cook for about 30 seconds.

Next, add diced potatoes to the pan. Sauté the potatoes for a couple of minutes before tossing in diced tomatoes. After the tomatoes soften, usually within 5 minutes, incorporate the spices into the mixture, excluding dried fenugreek leaves. Permit the spices to cook for a minute before folding in the chopped spinach. Season the dish with salt to taste. Allow the spinach to wilt and the flavors to meld together. Finally, turn off the heat and serve the curry with hot naan or flaky parathas.