Food like this is enough to make me vegetarian!
The ingredient list may seem long but most of it is actually the paste that you cook to then make the curry, I don’t peel the potatoes, think of it as time saving!
I serve this with chickpea dosa and yogurt, it really doesn’t need anything else, just too yummy!
Leftovers are fab in lunch boxes and I love them for breakfast with an egg.
80g ghee or oil
2 shallots, peeled and quartered
2 cloves garlic, peeled
Thumb size piece of fresh ginger, peeled and diced, around 25-30g
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon chilli powder, I use Kashmiri
1 teaspoon turmeric powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1.2kg potatoes, cut into 3cm cubes, skin on
250g baby spinach
Place the shallots, garlic, tomatoes, ginger, spices and water in a food processor and blitz to a paste, otherwise use a stick blender.
In a large frying pan heat the ghee over a medium heat, add the paste and cook for 30-40 mins until the water has all evaporated and the paste has darkened.
Add the diced potatoes and fill the pan with water to come half way up the potatoes.
Cover the pan, bring up to the boil and simmer for 10mins until the potatoes are just cooked through.
Uncover and boil off all the liquid in the pan.
Add the spinach and stir in, cook until the spinach has wilted and any liquid has evaporated again.