Aloo Palak (Potato and Spinach Curry) Recipe

Introduction

Aloo Palak is a comforting Indian vegetarian dish that combines tender potatoes with nutritious spinach in a flavorful curry. It’s simple to prepare and makes a perfect weeknight meal or side dish.

Ingredients

• 3 medium potatoes (peeled and chopped)
• 2 tablespoons coconut oil
• 1/4 teaspoon cumin seeds
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 1/2 inch ginger (grated)
• 1 10-ounce bag chopped spinach (fresh or frozen)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• Sea salt (to taste)

Instructions

1. Step 1: Boil the peeled and chopped potatoes in a large pot until tender, about 15 minutes. Drain and set aside.
2. Step 2: Heat the coconut oil in a large saucepan over medium-high heat. Add the cumin seeds and cook until they start to sizzle.
3. Step 3: Add the chopped onions and cook until soft, about 3 minutes.
4. Step 4: Stir in the minced garlic and grated ginger, cooking for another minute while stirring constantly.
5. Step 5: Add the ground coriander, cumin, turmeric, and paprika, mixing well to coat the onions and spices evenly.
6. Step 6: Add the spinach and cook, stirring occasionally, until wilted, about 2 minutes.
7. Step 7: Season the mixture with sea salt to taste. Add the boiled potatoes and stir gently for about 3 minutes to blend the flavors.

Tips & Variations

• For extra richness, add a splash of coconut milk towards the end of cooking.
• Replace coconut oil with mustard oil or vegetable oil for a different flavor profile.
• Add a pinch of chili powder or chopped green chilies if you prefer a spicier curry.
• Use fresh spinach when available for a brighter taste, but frozen works just as well.

Storage

Store leftover Aloo Palak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the curry seems dry upon reheating, add a little water or coconut milk to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of spinach?

Yes, you can substitute spinach with kale, Swiss chard, or mustard greens. Just adjust the cooking time to wilt tougher greens properly.

Is Aloo Palak gluten-free?

Yes, Aloo Palak is naturally gluten-free as it uses only potatoes, spinach, spices, and oil without any wheat or gluten-containing ingredients.

Aloo Palak (Potato and Spinach Curry) Recipe

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4.6 from 98 reviews

Aloo Palak is a flavorful and comforting Indian-inspired curry combining tender potatoes and nutritious spinach. This simple vegetarian dish is infused with aromatic spices like cumin, coriander, turmeric, and paprika, making it a perfect side or main course that’s both wholesome and delicious.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 medium potatoes (peeled and chopped)
• 1 onion (chopped)
• 1–10 ounce bag chopped spinach (fresh or frozen)
• 4 cloves garlic (minced)
• 1/2 inch ginger (grated)

Spices and Oils

• 2 tablespoons coconut oil
• 1/4 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• Sea salt (to taste)

Instructions

1. Boil Potatoes: Boil the peeled and chopped potatoes in a large pot of water until tender, which should take about 15 minutes. Once cooked, drain the water and set the potatoes aside.
2. Toast Cumin Seeds and Cook Onions: Heat coconut oil in a large saucepan over medium-high heat. Add cumin seeds and let them sizzle for a few seconds to release their aroma. Then, add the chopped onions and sauté them until they become soft and translucent, about 3 minutes.
3. Sauté Garlic and Ginger: Add the minced garlic and grated ginger to the pan and cook for another minute, stirring continuously to prevent burning and to blend flavors.
4. Add Ground Spices: Sprinkle in the ground coriander, ground cumin, ground turmeric, and ground paprika. Stir well to coat the onions, garlic, and ginger with the spices, enhancing the dish’s fragrance.
5. Cook Spinach: Stir in the chopped spinach and cook, stirring frequently, until it wilts down, which should take approximately 2 minutes.
6. Season and Combine Potatoes: Add sea salt to taste. Then add the boiled potatoes to the spinach mixture and stir occasionally to allow the flavors to meld, cooking for about 3 more minutes. Remove from heat and serve warm.

Notes

• You can use fresh or frozen spinach; if using frozen, ensure it’s thawed and drained for best results.
• Adjust the amount of paprika or add chili powder if you prefer a spicier dish.
• Coconut oil adds a subtle sweetness and richness but you can substitute with vegetable oil if preferred.
• This dish pairs wonderfully with steamed rice or Indian flatbreads like roti or naan.
• For a creamier texture, add a splash of coconut milk at the end of cooking.

Keywords: Aloo Palak, Potato Spinach Curry, Indian Vegetarian Curry, Spinach Potato Recipe, Easy Indian Dinner