Indian Potato Curry with Mango and Poppy Seeds

Ingredients

• 1 onion
• 1 Garlic clove
• 700 g small potatoes
• 100 g young spinach
• 1 tsp freshly grated ginger
• 2 tbsp Ghee
• 1 tsp turmeric
• 1 pinch cayenne pepper
• 500 ml vegetable broth
• Salt
• pepper (ground)
• 1 red chili pepper
• 1 small mango
• 1 tsp ground cardamom
• 1 pinch Cinnamon powder
• 1 pinch cloves powder
• 1 pinch garam masala
• 1 pinch ground cumin
• 1 tbsp poppy seeds

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Peel, wash and cut the potatoes into bite-sized pieces. Wash, trim and rinse the spinach. Sauté the onion, garlic and ginger in hot ghee until translucent. Stir in turmeric and cayenne pepper, add the potatoes, sauté briefly, pour in broth, cover and simmer for about 15 minutes. Fold in the spinach and cook another 5 minutes, season with salt and pepper.

2. 2.

   Wash the chili pepper, halve it lengthwise, deseed, remove the white membrane and cut into very fine strips. Peel the mango and separate thin slices from the pit.

3. 3.

   Toast cardamom, cinnamon and cloves powder, garam masala and cumin in a small pan without fat until fragrant. Stir the spice mixture into the potato curry and adjust seasoning. Divide the finished curry into bowls, top with mango slices, sprinkle poppy seeds and garnish with chili strips before serving.