Creamy Potato Spinach Recipe – Authentic Indian Aloo Palak

Last Updated on 4 months by Neha Deshmukh

Creamy Potato Spinach Recipe – Authentic Indian Aloo Palak

Introduction

Aloo Palak. Just the name conjures up memories of cozy family dinners and the comforting aroma filling the kitchen! This creamy potato and spinach curry is a staple in Indian households, and honestly, it’s one of the first dishes I really mastered when I started learning to cook. It’s simple, incredibly flavorful, and packed with goodness. Today, I’m sharing my go-to recipe with you – it’s guaranteed to become a favorite in your home too!

Why You’ll Love This Recipe

This Aloo Palak isn’t just delicious; it’s also wonderfully versatile. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, it’s a fantastic way to sneak in some extra greens! The creamy texture, balanced spices, and earthy flavors make it a truly satisfying dish. And honestly, who doesn’t love a good potato curry?

Ingredients

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

• 1 tbsp butter ghee
• 1 tsp cumin seeds
• 1 small onion, small, chopped
• 2 medium garlic cloves, medium, chopped
• 1/4 tsp grated ginger
• 3 medium potatoes, cubed
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 cup water
• 1 tsp garam masala
• 1-2 green chillies, slit (adjust to your spice preference!)
• 200 gram chopped baby spinach
• 5 tbsp fresh cream
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ghee: Don’t skip the ghee! It adds a richness and flavor that butter just can’t replicate. It’s traditional and makes all the difference. If you don’t have ghee, you can use butter, but ghee is highly recommended.
• Chilli Powder: I prefer Kashmiri chilli powder for its vibrant color and mild heat. But you can use any chilli powder you like – just adjust the amount to your spice tolerance.
• Spinach: Traditionally, bathua (Malabar spinach) is used in some regions of India, especially in North India. It has a slightly different flavour profile. But regular baby spinach works beautifully and is much easier to find!
• Potatoes: I find that medium sized potatoes work best, as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the butter ghee in a pan over medium heat. Once it’s shimmering, add the cumin seeds. Let them toast for a few seconds until they become fragrant – you’ll know it when you smell that lovely aroma!
2. Add the chopped onions and sauté until they turn translucent. This usually takes about 3-4 minutes.
3. Now, add the chopped garlic and grated ginger. Cook for about a minute, stirring constantly, until fragrant.
4. Time for the potatoes! Add the cubed potatoes and fry for another minute or so. This helps them get a little color and texture.
5. Sprinkle in the turmeric powder, chilli powder, and salt. Mix well to coat the potatoes evenly. Cook for about 5 minutes, stirring occasionally, so the spices bloom.
6. Pour in the water, give everything a good stir, cover the pan, and let it simmer until the potatoes are tender. This usually takes around 15-20 minutes. You can check for doneness by piercing a potato with a fork.
7. Once the potatoes are tender, it’s time for the good stuff! Add the fresh cream, chopped spinach, green chillies, and garam masala.
8. Cook uncovered for another 2-3 minutes, stirring occasionally, until the spinach wilts.
9. Remove from heat and serve immediately with naan, roti, or rice.

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. If you have a smaller pan, do it in batches.
• Adjust the amount of green chillies to your liking. If you’re sensitive to spice, start with one and taste as you go.
• For a richer flavour, you can add a tablespoon of cashew paste along with the cream.

Variations

• My Mom’s Touch: My mom always adds a pinch of amchur (dry mango powder) at the end for a lovely tangy flavour.
• Paneer Power: My friend loves adding paneer (Indian cheese) cubes along with the spinach for extra protein and texture.
• Tomato Twist: A small chopped tomato added with the onions adds a lovely sweetness.

Vegan Adaptation

Want to make this Aloo Palak vegan? It’s easy! Simply substitute the ghee with a plant-based oil like coconut oil or olive oil, and replace the fresh cream with cashew cream or coconut cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just ensure that any naan or roti you serve with it is also gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 1/4 tsp chilli powder and omit the green chillies.
• Medium: Use 1/2 tsp chilli powder and 1 green chilli.
• Hot: Use 3/4 tsp chilli powder and 2 green chillies (or more, if you dare!).

Festival Adaptations (Navratri-friendly options)

During Navratri, you can make this dish fasting-friendly by skipping the potatoes and using singhara (water chestnut flour) instead to create a thick gravy.

Serving Suggestions

Aloo Palak is best served hot, straight from the pan! It pairs perfectly with:

• Naan bread
• Roti (Indian flatbread)
• Steamed rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers 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?

Medium-sized potatoes like Yukon Gold or red potatoes hold their shape well and are perfect for this recipe.

Can I make Aloo Palak ahead of time?

You can definitely make it ahead! The flavours actually develop even more overnight. Just reheat gently before serving.

What is the best way to balance the spice level in this dish?

Start with a smaller amount of chilli powder and green chillies, and taste as you go. You can always add more spice, but it’s hard to take it away!

Can I use frozen spinach instead of fresh?

Yes, you can! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before adding it to the curry.

What is the difference between Ghee and butter in this recipe?

Ghee has a richer, nuttier flavour than butter and a higher smoke point, making it ideal for Indian cooking. It also doesn’t contain lactose, making it a good option for those with sensitivities.

How can I adjust the consistency of the Aloo Palak?

If you prefer a thicker curry, simmer it for a few more minutes uncovered. If you want it thinner, add a splash of water.