Potato and spinach curry

By Faeza
16 March 2017



¦ 65ml (¼ cup)

peanut oil

¦ 10ml (2 teaspoons)

cumin seeds

¦ 10ml (2 teaspoons)

mustard seeds

¦ 10ml (2 teaspoons)

crushed chillies

¦ 12 curry leaves

¦ 5ml (1 teaspoon)

ground turmeric

¦ 10ml (2 teaspoons)


¦ 500g baby

potatoes (halved)

¦ salt to taste

¦ 125ml (½ cup)


¦ 15ml (1 tablespoon)

groundnut oil

¦ 1 bunch of fresh

spinach, chopped

¦ 3ml (½ teaspoon)

chilli powder

¦ 3ml (½ teaspoon)

ground cumin


Heat half the peanut

oil in a frying pan. Fry

cumin seeds, mustard

seeds and red chilies

for 2 to 3 minutes or

until the seeds begin

to splutter.

Add curry leaves,

turmeric and masala

and fry for another 30

seconds. Stir potatoes

into the mixture to

coat and cook until

they begin to brown.

Season with salt.

Sprinkle the water

over the potatoes,

cover the pan with

a lid and cook for 10

minutes or until the

potatoes are cooked

but still firm.

Heat the remaining

peanut oil in a

separate frying

pan and cook the

spinach in the hot oil

until wilted. Season

spinach with chili

powder and cumin.

Continue cooking

until all the excess

moisture evaporates.

Stir into the potato

mixture and season

with chilli powder and

cumin. Stir and cook

for 5 to 10 minutes

or until the spices

integrate. Serve hot.

Peanut oil

is available from most

supermarkets. You can

also use sunflower or

olive oil.