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Potato curry with Greens Yum
Potato curry with Greens
Course side dish
Cuisine andhra
Prep Time
15 minutes

Servings
serving
Ingredients
  • 3 Potatoes – medium, peeled and diced
  • half a bunch Spinach – about 3 cups
  • 1 cup Methi leaves (fenugreek leaves)
  • ¼ cup Dill – chopped fine
  • 1 Onion – medium, chopped
  • ½ tsp Ginger+garlic pastes
  • 1 tsp Chili powder Red
  • 3 chilies Green – chopped fine
For tempering:
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
Course side dish
Cuisine andhra
Prep Time 15 minutes
Servings
serving
Ingredients
  • 3 Potatoes – medium, peeled and diced
  • half a bunch Spinach – about 3 cups
  • 1 cup Methi leaves (fenugreek leaves)
  • ¼ cup Dill – chopped fine
  • 1 Onion – medium, chopped
  • ½ tsp Ginger+garlic pastes
  • 1 tsp Chili powder Red
  • 3 chilies Green – chopped fine
For tempering:
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
Potato curry with Greens
Instructions
  1. First microwave the potatoes with little bit of water for 4-5 minutes until they are fork tender.
  2. Heat 1 tbsp oil in a pan, add the tempering seeds and after they splutter add onions and green chilies. Sauté onions till soft and starting to brown.
  3. Add ginger+garlic paste and potatoes and stir fry on medium high for 2-3 minutes. Add all the green veggies; reduce the heat to medium low, and cook covered for 10-12 minutes. Stir occasionally; add ¼ cup water if the curry starts sticking to the pan.
  4. Add salt and red chili powder, mix well and cook for another 3-5 minutes.
  5. Serve with rice or roti.
Recipe Notes

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