I love vegetable curry and make some most weeks. I have a number of varieties that I make with different veggies each time. One of my favourites is this spinach and potato curry. Spinach and Potato Curry is called “Saag Aloo” but my version isn’t traditional in any way and is instead something quick that I can make easily and quickly so I call it by an english name.
I use my favourite Pakaks paste and add some cream to give it a richer flavour. Using dried, ground spices will never give you that fresh flavour or depth of flavours that using fresh ground spices or a curry paste will provide. A paste is a perfectly selected blend of freshly ground spices which are immediately preserved in vegetable oil so that the air does not get to them and alter their flavour profile.
Pataks also make sauces but I prefer the control that using a paste gives you. You are able to control the amount of spices you add and thus the flavour and heat. You can store the opened jar in your fridge for at least a month.
You will need to fry the spices in a pan to release their aromatics as they have been stored in “raw” form in the jar.
I par-boil my potatoes to speed up the time taken for this dish to cook.
You can serve this as a main course and it will feed 2 people or you can serve it as a side dish for 4.
Spinach & Potato Curry
- 200 g bag baby spinach
- 400 g potatoes
- 2 tbsp pataks tikka masala paste
- 100 ml water
- 1/2 tin tomatoes
- 30 ml cream
- Chop the potatoes into small bite size cubes and parboil them for 10 minutes
- Wash and chop the spinach
- Fry the paste for 1-2 minutes to release the flavour of the spice
- Add the water and cook until it thickens
- Drain the potatoes and add to the saucepan
- Coat in the spices and add the spinach, tomatoes and some additional water if needed
- Simmer for 25 minutes until the potatoes are soft
- Add some cream for the last 5 minutes