HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |         RECIPE INDEX        |         INDIAN THAALIS        |         MILLET RECIPES        |        EVENTS' ROUNDUP        

Friday, May 3, 2019

Potato - Spinach Curry Sandwich


I am quite in a relaxed mood after the biryani / pulao / khichdi themed month long blogging marathon. I am back onto the weekly BM series and this month marks a special milestone for the blogging marathon group as it hits the '100' mark.  Kudos to Srivalli, the group creator and coordinator who has managed to sustain the interest and enthusiasm of the group, for eight long years now. I am going with the theme of 'stuffed dishes' for this week and the first one in the series is going to be a spicy and yummy sandwich using an Indian inspired potato and spinach curry. One can easily modify the recipe to suit their preferences. The curry can be made ahead the previous night so that one would end up with a fuss-free, filling and tasty breakfast in the morning rush hours with little work. The curry also goes well with rotis / pooris / rice or even can be used as a paratha stuffing. I had made more curry than needed for the sandwiches.
Ingredients: (Yields about 2.5 cups of curry)
2 cups cooked and mashed potato *
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
A pinch of asafoetida
1 big onion, chopped fine (about a cup)
1/8 tsp. turmeric powder
Salt to taste
1 tomato, diced (about 2/3 cup)
1 cup, chopped and tightly packed spinach
1 tsp. garam masala
Red chili powder to taste
Bread slices as needed
* I used about 3 medium sized potatoes.

Directions:
* Peel, dice and cook potatoes in water until fork tender and place them in a colander. The water used to cook potatoes can be saved for other things if preferred. Mash the potatoes roughly and keep aside.
* Meanwhile, heat oil in a pan and add mustard seeds and cumin seeds. When mustard seeds start to sizzle and splutter, add asafoetida, onion, turmeric and salt. Saute until onion turns golden brown.
* Next add tomato and spinach. Cook until tomato is mushy. If the mixture is getting stuck to the bottom of the pan, scrape and add a  tbsp. or two of water if needed. (One can use the potato water from step 1).
* Add garam masala, chili powder and saute for about 20 to 30 seconds. Then add the mashed potatoes and stir well. Taste and adjust the seasonings if needed. Cook for a couple of minutes on low to medium flame and turn off the stove.
* Use the curry as filling and prepare the sandwich in a sandwich maker. Or toast the bread slices in a bread toaster. (One can apply butter and toast them on a pan if preferred. ) Spread as much curry as preferred on a toasted bread slice and cover it with another toasted slice.

bmlogo


Comments

8 comments:

vaishali sabnani said...

Aaloo is one of the most versatile ingredients and I simply love it . It is my breakfast time and I am drooling over this toast .

Gayathri Kumar said...

Potato and bread is a delicious combination. Spinach is a great addition in the filling. This would help with feeding kids who run from greens. The sandwich looks wonderful Suma.

Sandhya Ramakrishnan said...

My boys would love this for lunch box every day. Love the combination of potato and spinach together.

Harini R said...

Adding spinach to aloo sabji makes it amazing. Would love to make this sandwich for the kids.

Narmadha said...

Sandwich is always easy to make and saves time. Combination of potato and spinach makes it healthy and nutritious for kids. Perfect recipe for snacks or lunch box too. They look so yummy

Srivalli said...

Thank you Suma, the credit goes to all our friends who have joined us all through these years. This sandwich looks and sounds so yummy! I won't mind a bite right now..

Pavani said...

Simple, easy and delicious potato sandwich. Love the addition of spinach in there. My son will LOVE this.

Pavani said...

Love the combination of aloo and spinach in a sandwich and it looks so sinful. Thanks for sharing such an easy and simple recipe.