This no onion no garlic recipe was a big hit at my house. If you're new to Indian cooking, this is one of the easiest curry recipes to make in order to impress your friends and family and to ease in to Indian food. It's really a pseudo curry because I didn't use any major masalas or onions or garlic, there is no base of any sort that defines curries in general. However, it is a recipe that will make you appear like an expert Indian chef even though you realize deep down that you don't really know what the hell you're doing. A recipe that lets you hear colors, smell rainbows and start talking in Hindi - or one of the other 22 official languages.

I made this on the stove but in retrospect I could've busted out my instant pot to make this a dump everything and go recipe. You can serve this with roti and a few slices of onions. The curry itself does not have onions but it is customary to serve phulkas (roti) with raw onions.

Ingredients:

1. Potatoes - 3 (chopped)

2. Spinach - 2-3 handfuls (is handful a metric? I feel like it should be for those cooking from the heart)

3. tomatoes - 2 (chopped)

4. Spices - fennel seeds/powder (1 tsp) , cumin seeds (1 tsp) , chili powder (1 tsp), turmeric (1/2 tsp), salt to taste

5. Butter - 1 tbsp

6. Oil - 2 tbsp

7. Ginger (1 tsp) and green chillies (1) - optional

Procedure:

1. Heat oil in a wok/pan, add cumin seeds, fennel seeds and saute for about 30 seconds.

2. Add in tomatoes, spinach and all the spices along with some salt. Let this saute for another 2 mins.

3. Add in potatoes, a little water and let this cook a few minutes past the point when potatoes are done until it looks like a coagulated hot mess.

4. Finally add a tsp of butter and let that melt in the heat.

This is how I would have made this in the instant pot -

1. Step 1 and 2 above in saute mode.

2. Add in potatoes, water and cook under high pressure for 2 mins, natural release.

3. Open after the pressure settles and add in the butter.

4. Tip your cap and walk into the sunset.