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Potato-Spinach Gravy

| March 15, 2013 Comment

potato-spinach gravy

Potato-Spinach Gravy is a tasty curry for chapathis and rice you can rustle up quickly. It’s filling as well nutritious … you get to eat your greens the delicious way. This is an easy vegetarian gravy recipe that requires no garlic or onions.

Servings: 3-4
Cooking Time: 20 minutes


  • 3 cups spinach, washed and chopped
  • 1 cup potatoes, peeled and cut into medium cubes
  • Salt to taste

For Masala

  • 3-4 green chillies (adjust to taste)
  • 1 cup cilantro (coriander leaves), chopped
  • 1/2-inch piece ginger, grated
  • 1/2 cup grated coconut (fresh or dry)


  1. Boil the potatoes with a little salt. You can microwave the potatoes with a little water and salt for about 5 minutes or until tender.
  2. While the potatoes are cooking, in a deep saucepan, add the spinach with 1/4 cup water and salt and cook on medium heat until leaves are tender.
  3. Grind the green chillies, ginger, coconut, and cilantro with enough water to form a coarse paste.
  4. Add the ground masala paste to the spinach along with 1/2 cup of water.
  5. Add the boiled potatoes. Add salt as needed. Let the gravy come to a boil on medium heat. If you want to thicken the gravy, mash some of the potato pieces or add 1 tsp of rice flour and simmer until the raw flavor is gone.
  6. Serve this nutritious potato-spinach gravy hot with rice or roti.

Category: Vegan Gravy Curry Recipes, Vegetarian Gravy Curry Recipes, Vegetarian Gravy Curry Recipes - No-Onion No-Garlic

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