Authentic Aloo Palak Recipe – Easy Potato & Spinach Curry

Neha DeshmukhRecipe Author
Ingredients
2
Person(s)
  • 4 count
    Potatoes
  • 1 cup
    Spinach
  • 1 pinch
    Turmeric powder
  • 0.75 tsp
    Chilli powder
  • 2 tsp
    Coriander powder
  • 1 to taste
    Salt
  • 2 tbsp
    Oil
  • 0.5 tsp
    Cumin Seeds
Directions
  • Pressure cook potatoes until tender. Peel and cube them.
  • Wash spinach thoroughly, remove thick stems, and finely chop the leaves.
  • Heat oil in a pan. Add cumin seeds and let them sizzle.
  • Add cubed potatoes and turmeric powder. Sauté for 5 minutes on medium heat.
  • Mix in chopped spinach, chili powder, coriander powder, and salt.
  • Cover and cook on low heat until spinach wilts and blends with the potatoes.
  • Serve warm as a side dish with rice, roti, or chapati.
Nutritions
  • Calories:
    180 kcal
    25%
  • Energy:
    753 kJ
    22%
  • Protein:
    5 g
    28%
  • Carbohydrates:
    25 mg
    40%
  • Sugar:
    2 mg
    8%
  • Salt:
    200 g
    25%
  • Fat:
    7 g
    20%

Last Updated on 2 months by Neha Deshmukh

Authentic Aloo Palak Recipe – Easy Potato & Spinach Curry

Introduction

Okay, let’s be real – Aloo Palak is comfort food defined. It’s one of those dishes my grandmother used to make, and the smell instantly transports me back to her kitchen. This simple potato and spinach curry is a staple in Indian households for a reason: it’s healthy, delicious, and surprisingly easy to make. I’m so excited to share my version with you! It’s perfect for a weeknight dinner, a side dish for a larger meal, or even a quick lunch.

Why You’ll Love This Recipe

This Aloo Palak recipe is a winner because it’s:

  • Flavorful: The combination of earthy spinach, soft potatoes, and aromatic spices is just divine.
  • Nutritious: Packed with iron, vitamins, and fiber, it’s a guilt-free indulgence.
  • Easy to make: Seriously, even if you’re new to Indian cooking, you can nail this.
  • Versatile: It pairs beautifully with rice, roti, chapati, or even naan.

Ingredients

Here’s what you’ll need to create this magic:

  • 4 Potatoes
  • 1 cup Spinach
  • 1 pinch Turmeric powder
  • 0.75 tsp Chilli powder
  • 2 tsp Coriander powder
  • Salt to taste
  • 2 tbsp Oil
  • 0.5 tsp Cumin Seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big 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. About 500g of potatoes will do nicely. Avoid waxy potatoes if you want them to fluff up a bit.

Spinach: Fresh vs. Frozen & Regional Types

Fresh spinach is always best, but frozen works in a pinch! If using frozen, make sure to thaw it completely and squeeze out any excess water. In India, we have different types of spinach – palak is the most common, but methi (fenugreek leaves) can also be added for a unique flavour.

Turmeric Powder: Benefits and Quality

Turmeric isn’t just for colour and flavour; it’s a powerhouse of health benefits! Look for a good quality turmeric powder that has a vibrant orange hue. A pinch (about 1/4 tsp) is usually enough, but feel free to adjust to your liking.

Cumin Seeds: Roasting for Enhanced Flavor

Don’t skip roasting the cumin seeds! It releases their aroma and adds a wonderful depth of flavour. Just a quick sizzle in hot oil is all it takes.

Chilli Powder: Adjusting the Spice Level

Chilli powder can vary in heat, so start with 0.75 tsp and add more if you like things spicy. Kashmiri chilli powder gives a beautiful colour with mild heat, which is my go-to.

Oil: Traditional Oils Used in Indian Cooking

Traditionally, mustard oil or ghee (clarified butter) are used in Indian cooking. However, vegetable oil or canola oil work perfectly well too. Ghee adds a lovely richness, though!

Salt: Types and Usage

I usually use regular table salt, but Himalayan pink salt adds a nice mineral flavour. Add salt to taste – you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, pressure cook the potatoes until they’re tender. Usually 2-3 whistles on medium heat does the trick. Once cooled, peel and cube them.
  2. Wash the spinach really well. Remove any thick stems and finely chop the leaves.
  3. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
  4. Add the cubed potatoes and turmeric powder. Sauté for about 5 minutes, stirring occasionally, until the potatoes are lightly golden.
  5. Now, add the chopped spinach, chilli powder, coriander powder, and salt. Give it a good mix.
  6. Cover the pan and cook on low heat for about 5-7 minutes, or until the spinach wilts and blends beautifully with the potatoes. Stir occasionally to prevent sticking.
  7. And that’s it! Serve warm as a side dish with rice, roti, or chapati.

Expert Tips

Here are a few things I’ve learned over the years to make this Aloo Palak even better:

Achieving the Perfect Texture

Don’t overcook the spinach! You want it wilted, but still slightly vibrant. Overcooked spinach gets mushy.

Preventing Discoloration of Spinach

Spinach can sometimes lose its bright green colour. Adding a squeeze of lemon juice at the end can help preserve its vibrancy.

Balancing the Spice Levels

Taste as you go! Adjust the chilli powder to your preference. A little goes a long way.

Using a Pressure Cooker Effectively

Pressure cooking the potatoes saves a ton of time. Just make sure they’re not overcooked – you want them to hold their shape.

Choosing the Right Pan

A heavy-bottomed pan is ideal for preventing sticking and ensuring even cooking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Aloo Palak

This recipe is naturally vegan! Just ensure you’re using vegetable oil instead of ghee.

Gluten-Free Aloo Palak

Aloo Palak is naturally gluten-free, so you’re good to go!

Spice Level Adjustments (Mild, Medium, Hot)

  • Mild: Reduce the chilli powder to 0.5 tsp or omit it altogether.
  • Medium: Stick to the 0.75 tsp chilli powder.
  • Hot: Add up to 1 tsp chilli powder or a pinch of cayenne pepper.

Aloo Palak for Navratri (Fasting Variation)

During Navratri fasting, you can skip the onion and garlic and use sendha namak (rock salt) instead of regular salt.

Adding Paneer (Cottage Cheese)

My kids love it when I add paneer! Just cube some paneer and add it along with the spinach. It adds a lovely protein boost.

Serving Suggestions

Aloo Palak is incredibly versatile. Here are a few ideas:

  • With plain rice and a dollop of yogurt.
  • With roti or chapati for a complete meal.
  • As a side dish with dal (lentils) and other Indian curries.
  • Even as a filling for parathas (stuffed flatbreads)!

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

Let’s answer some common questions:

What type of potatoes work best for Aloo Palak?

Yukon Gold or red potatoes are my favourites! They hold their shape well and have a creamy texture.

Can I use frozen spinach in this recipe?

Absolutely! Just thaw it completely and squeeze out any excess water.

How can I adjust the spice level of this dish?

Start with less chilli powder and add more to taste. Kashmiri chilli powder is great for colour with mild heat.

What is the best way to store leftover Aloo Palak?

Store it in an airtight container in the refrigerator for up to 3 days.

Can I make Aloo Palak ahead of time?

Yes, you can! It actually tastes even better the next day as the flavours meld together.

Images