Spinach and Potato Korma

A delicious, easy and aromatic spinach and potato korma curry. Perfect for a mid-week meal for the family!

45 mins TOTAL TIME
This recipe calls for

Patak’s Korma Paste 290g

Patak’s Korma Paste is a mild spice…

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½ jar Patak’s Korma Paste

450g potatoes, Halved

250g spinach, roughly chopped

1 onion, diced

2 cm ginger, chopped

3 cloves garlic, chopped

200g chopped tomatoes

3 tbsp Greek yoghurt

2 tbsp oil

1 tsp cumin seeds

200 ml water

1 tsp turmeric

2 tbsp thickened cream


  1. Halve the potatoes and parboil them in salted, turmeric water for 15 minutes, until almost cooked. Air-dry the potatoes.
  2. Heat oil in a pan, add cumin seeds, and let them crackle. Add diced onions and cook them till soft. Add chopped ginger, garlic along with ½ jar of Patak’s Korma Paste. Sauté for 1 minute. Add 100 ml of water and yogurt. Cook paste until all the water has evaporated.
  3. Add potatoes and sauté for 5 minutes. Add chopped tomatoes and 100 ml of water. Simmer the curry for 10 minutes. Add spinach and thickened cream to curry. Simmer the curry for 3-4 minutes, lid on. Check for seasoning.
  4. Garnish with freshly chopped coriander and serve along with warm naan bread and Patak’s Mango Chutney.

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Patak’s Mini Pappadums Plain 75g

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Patak’s Ready to Eat Plain Pappadums 58g 6 Pack

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