Preparing Spinach & Potato Curry In Ayurvedic Cooking Style

                                                         Spinach and Potato Curry

Preparation time: 40 minutes 

Effect On Doshas:

Mildly +Vata,-Kapha

Ingredients Required:

•  3 medium potatoes or 6 medium parsnips
• 1 large bunch fresh spinach (1 ½ pounds)
• 1½ tbsp sunflower oil
• ½ tsp mustard seeds
• a pinch of hing
• ½ tsp turmeric
• 2 cups water
• 1 tsp sea salt
• 2 tsp coriander powder
• 2 tbsp lemon juice
• ¼ green pepper, chopped (optional, omit for Pitta)
• 2 cloves fresh garlic, minced (optional, omit for Pitta)

Method of Preparing Spinach and Potato Curry:

1. Wash spinach and potatoes.
2. Cut potatoes into ½ inch cubes; chop spinach.
3. Heat oil in a heavy saucepan or skillet and add mustard seeds and hing. 
4. When  mustard seeds pop, add turmeric, potatoes and water. 
5. Cover and cook on medium heat for 5 to 7 minutes. 
   
   
6. Then add spinach and all other ingredients. Mix well. 
7. Cook covered for an additional 10 to 15 mins. 
8. Serve.

Takeaways: This goes well with rotalis and CUCUMBER RAITA or yogurt. 

                    The bitter and astringent tastes of spinach balance Pitta and Kapha well; the cooling effect of potato balances the pungent vipak of spinach for Pitta,                                 making these two vegetables an excellent combination.