Palak Aloo Recipe – Authentic Indian Spinach Potato Curry

Last Updated on 2 months by Neha Deshmukh

Palak Aloo Recipe – Authentic Indian Spinach Potato Curry

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Palak Aloo. It’s a classic Indian spinach and potato curry, and honestly, it’s one of those dishes that just feels like home. I first made this when I was trying to impress my now-husband with my cooking skills, and it’s been a family favorite ever since! It’s comforting, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Palak Aloo isn’t just delicious; it’s packed with goodness! Spinach (palak) is a nutritional powerhouse, and potatoes add a lovely, comforting texture. It’s a complete meal when served with roti or rice, and it’s perfect for a weeknight dinner or a special occasion. Plus, the warm spices are just incredibly inviting. You’ll love how quickly it comes together too!

Ingredients

Here’s what you’ll need to make this amazing Palak Aloo:

• 1 bunch spinach (palak)
• 1 cup tomato puree
• 10-12 baby potatoes
• 2 tbsp oil
• 1 cup chopped onion
• 1 inch ginger
• 4-5 garlic cloves
• 2 red chillies
• 1 inch cinnamon
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• Salt to taste
• 1 inch slivered ginger (for garnish)

Ingredient Notes

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

• Spinach: Fresh spinach is key here. Look for vibrant green leaves that aren’t wilted. It really makes the color and flavor pop.
• Potatoes: I love using baby potatoes because they cook so much faster. You don’t even need to peel them! If you’re using larger potatoes, just dice them into bite-sized pieces.
• Garam Masala: This spice blend is the heart and soul of Indian cooking. Every family has their own blend, but a good quality garam masala will add so much depth to the curry. Don’t skimp on this one!
• Tomatoes: Using a good quality tomato puree is important. You can also use fresh tomatoes, blended into a puree.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the baby potatoes until they’re tender. Once cooked, peel them (if desired) and gently prick each one with a fork. You can also sauté them lightly with a pinch of salt if you like.
2. Next, blanch the spinach in boiling water with a little salt and sugar for about 3-4 minutes. This helps retain the vibrant green color. Drain the spinach, but don’t throw away the water! We’ll use that later. Blend the spinach into a smooth puree.
3. Now, let’s make the flavour base. Grind the onion, ginger, garlic, red chillies, and cinnamon into a fine paste. A little water helps with the grinding process.
4. Heat the oil in a pan over medium heat. Add the ground paste and sauté until it’s fragrant and beautifully browned – this usually takes about 5-7 minutes.
5. Add the turmeric powder, red chilli powder, garam masala, and salt. Stir well to combine and cook for another minute.
6. Pour in the tomato puree and cook until the oil starts to separate from the mixture. This is a sign that the spices are well cooked and the base is ready.
7. Add the spinach puree and cook for 2-3 minutes, stirring constantly, until everything is well combined.
8. Pour in the reserved spinach water, add the potatoes, and simmer for 5-7 minutes, allowing the flavors to meld together.
9. Finally, garnish with slivered ginger and serve hot!

Expert Tips

• Don’t overcook the spinach! Overcooked spinach can become bitter.
• Adjust the amount of red chilli powder to your liking.
• For a richer flavour, add a tablespoon of cream or yogurt at the end.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to 1/2 tsp or omit it altogether.
  • Medium: Use 1 tsp of red chilli powder.
  • Hot: Add an extra red chilli or a pinch of cayenne pepper.
• Regional Variations: My friend’s Punjabi family adds a touch of amchur (dry mango powder) for a tangy flavour. North Indian versions sometimes include a dollop of ghee for extra richness.
• Festival Adaptations: For Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

Palak Aloo is best served hot with chapati, naan, or steamed rice. A side of raita (yogurt dip) and a simple salad completes the meal perfectly. My family loves it with a side of dal (lentils) too!

Storage Instructions

Leftover Palak Aloo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

What type of potatoes work best in Palak Aloo?

Baby potatoes are my go-to because they cook quickly and have a lovely texture. But you can use any potato, just make sure to dice them into bite-sized pieces.

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 blending it into a puree.

How can I adjust the spice level of this curry?

Easily! Just adjust the amount of red chilli powder. Start with less and add more to taste.

What is garam masala, and can I make my own?

Garam masala is a blend of warming spices like cinnamon, cardamom, cloves, and cumin. You can buy it pre-made, or make your own for a truly authentic flavour.

How do I prevent the spinach from becoming bitter?

Blanching the spinach quickly and not overcooking it is key. Also, adding a pinch of sugar during blanching can help balance the bitterness.

What is the best way to serve Palak Aloo for a complete meal?

With roti or rice, a side of raita, and a simple salad! It’s a balanced and satisfying meal.

Can this curry be made ahead of time?

Absolutely! You can make it a day or two in advance. The flavours will actually deepen as it sits. Just reheat gently before serving.

Enjoy this delicious Palak Aloo! I hope it brings as much joy to your table as it does to mine. Happy cooking!