Preparation:

Step 1:

Start by heating the vegetable oil in a large pan over medium heat. Once the oil is hot, add the mustard seeds (if using). Let them sizzle for a few seconds until they start popping, releasing their aroma. This step adds a mild nutty flavor to the dish, but it can be skipped if mustard seeds are not available.

Step 2:

Add the finely chopped onions to the pan and sauté them until they become soft and translucent, which should take about 5-7 minutes. Stir frequently to avoid burning the onions. Once the onions are soft, add the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant.

Step 3:

Now, add the spices—curry powder, cumin, coriander, turmeric, paprika, and garam masala. Stir the spices into the onion mixture, cooking for about 1-2 minutes. This process is essential as it helps to bloom the spices, releasing their full flavors into the dish.

Step 4:

Add the chopped tomatoes and green chili to the pan. Stir everything together and cook for about 5 minutes until the tomatoes break down and form a thick paste-like consistency. This forms the base of the curry, which should smell wonderfully aromatic by now.

Step 5:

Next, add the chopped potatoes to the pan and mix well so that the potato pieces are fully coated with the spice mixture. Pour in the coconut milk and water or vegetable broth, and stir to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and let the curry simmer gently for 20-25 minutes, or until the potatoes are tender.

Step 6:

Once the potatoes are cooked through, add the fresh spinach to the curry. If you’re using fresh spinach, it will wilt quickly once stirred into the hot curry. For frozen spinach, allow it to thaw and cook in the curry for a few minutes. Stir occasionally to ensure the spinach is evenly distributed throughout the curry.

Step 7:

After adding the spinach, taste the curry and adjust the seasoning with salt, pepper, and lemon juice. The lemon juice will help brighten the flavors and balance the richness of the coconut milk.

Step 8:

Simmer the curry for an additional 5 minutes to allow all the flavors to meld together. Remove from heat, and your Hearty Potato and Spinach Curry in a Rich Coconut Sauce is ready to serve.