Spinach Potato Curry Recipe – Authentic Aloo Palak with Besan

Last Updated on 2 months by Neha Deshmukh

Spinach Potato Curry Recipe – Authentic Aloo Palak with Besan

Introduction

There’s just something so comforting about a warm bowl of Aloo Palak, isn’t there? This spinach potato curry is a staple in Indian households, and for good reason! It’s packed with flavour, incredibly nutritious, and surprisingly easy to make. I remember learning this recipe from my nani (grandmother) – she always said the secret was in the tempering of the spices. I’m so excited to share her version with you, with a few little tweaks I’ve picked up over the years. You’ll absolutely love this authentic Aloo Palak with besan!

Why You’ll Love This Recipe

This isn’t just another Aloo Palak recipe. It’s a flavour bomb! The combination of earthy spinach, tender potatoes, and a fragrant spice blend is simply divine. Plus, the addition of gram flour (besan) gives it a lovely, slightly nutty flavour and a beautifully thick gravy. It’s perfect for a weeknight dinner, a festive meal, or even a comforting lunch.

Ingredients

Here’s what you’ll need to create this delicious Aloo Palak:

• 3 medium potatoes
• 200 grams spinach
• 1-2 green chilies
• 2 tablespoons ghee (or oil/butter)
• 1 small tej patta (Indian bay leaf)
• 3 cloves
• 1 cinnamon stick
• 1/3 to 1/2 cup chopped onions
• 1 teaspoon ginger-garlic paste
• 1/2 cup chopped tomatoes
• 1/4 teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• 1.5 tablespoons gram flour (besan)
• 1 cup water
• 1/4 to 1/2 teaspoon garam masala powder
• 1/2 teaspoon crushed kasuri methi
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for Aloo Palak. They hold their shape well during cooking and have a lovely creamy texture. Avoid waxy potatoes like new potatoes, as they can become too soft.

Spinach: Fresh vs. Frozen & Regional Types

Fresh spinach is always best, but frozen spinach works in a pinch! If using frozen, make sure to thaw it completely and squeeze out any excess water. In India, bathua (Malabar spinach) is sometimes added for extra flavour – if you can find it, definitely give it a try!

Ghee: The Flavor Base & Healthy Alternatives

Ghee adds a wonderful richness and aroma to this curry. But if you’re looking for a healthier option, you can use vegetable oil or butter instead. Just remember that the flavour profile will be slightly different.

Tej Patta, Cloves & Cinnamon: Aromatic Spice Blend

These whole spices are essential for building a flavourful base. Don’t skip them! You can find them at any Indian grocery store.

Asafoetida (Hing): The Digestive Powerhouse

Asafoetida might smell a little funky on its own, but it adds a unique umami flavour to the curry and aids in digestion. A little goes a long way!

Gram Flour (Besan): Adding Texture & Body

Besan is the secret to a thick and creamy gravy. Make sure to whisk it well with the spinach puree to avoid any lumps.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil or steam your potatoes until they’re tender. Once cooled, peel and dice them into bite-sized pieces.
2. Next, blanch the spinach in boiling water for just one minute, then immediately cool it in ice water. This helps retain its vibrant green colour. Blend the blanched spinach with the green chilies into a smooth puree.
3. Now, heat the ghee in a pan over medium heat. Add the tej patta, cloves, and cinnamon stick. Sauté for a few seconds until they become fragrant – this is where your kitchen will start to smell amazing!
4. Add the chopped onions and cook until they turn golden brown. Stir in the ginger-garlic paste and sauté for another minute. Then, add the chopped tomatoes and cook until they soften.
5. Time for the spices! Mix in the turmeric powder and asafoetida. Add the spinach puree and gram flour. Whisk continuously to avoid any lumps forming.
6. Pour in the water, season with salt, and bring the curry to a simmer. Let it simmer for about 5-7 minutes, or until the gravy thickens to your liking.
7. Gently stir in the boiled potatoes. Sprinkle with garam masala powder and crushed kasuri methi. Simmer for another 2-3 minutes to allow the flavours to meld together.
8. Finally, garnish with ginger juliennes and serve hot with rice, roti, or naan!

Expert Tips

• Don’t overcook the spinach, or it will lose its colour and flavour.
• Whisk the besan really well to avoid lumps in the gravy.
• Adjust the amount of green chilies to your spice preference.
• For a richer flavour, you can add a tablespoon of cream or yogurt at the end.

Variations

• Vegan Aloo Palak: Simply substitute the ghee with vegetable oil.
• Gluten-Free Aloo Palak: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the green chilies for a milder flavour. Add a pinch of red chili powder for extra heat.
• Festival Adaptations (Navratri/Fasting Friendly): Skip the besan and use singhara (water chestnut) flour instead for a fasting-friendly version.

Serving Suggestions

Aloo Palak is incredibly versatile! It’s delicious served with:

• Steaming hot basmati rice
• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Aloo Palak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best for Aloo Palak?

Yukon Gold or red potatoes are ideal because they hold their shape well and have a creamy texture.

Can I make this Aloo Palak recipe without asafoetida?

Yes, you can! While asafoetida adds a unique flavour, you can omit it if you don’t have it on hand.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Can I freeze leftover Aloo Palak?

While you can freeze it, the texture might change slightly. It’s best enjoyed fresh.

What is the best way to remove the bitterness from spinach?

Blanching the spinach in boiling water for a minute, then immediately cooling it in ice water, helps to remove any bitterness.