Palak Aloo Recipe – Creamy Spinach Potato Curry with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Palak Aloo Recipe – Creamy Spinach Potato Curry with Kasuri Methi

Introduction

Oh, Palak Aloo! This creamy spinach and potato curry is pure comfort food. It’s one of those dishes that instantly transports me back to my grandmother’s kitchen – the aroma of spices, the gentle simmering, and the promise of a delicious, hearty meal. I first made this myself when I was just starting to experiment with Indian cooking, and it quickly became a family favorite. It’s surprisingly easy to make, and the result is a vibrant, flavorful curry that’s perfect with warm chapatis or rice. You’ll absolutely love it!

Why You’ll Love This Recipe

This Palak Aloo isn’t just delicious; it’s also packed with goodness! Spinach is a nutritional powerhouse, and potatoes… well, who doesn’t love potatoes? But beyond the health benefits, this recipe is:

• Flavorful: The blend of spices, especially the kasuri methi, creates a truly unique and satisfying taste.
• Creamy: The touch of fresh cream (or milk skin – malai!) adds a lovely richness.
• Easy to make: It comes together relatively quickly, especially if you use pre-boiled potatoes.
• Versatile: You can easily adjust the spice level to your liking.

Ingredients

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

• 2 cups palak leaves (spinach) – about 150-200g
• ¼ tsp sugar
• 1 tsp cooking oil (for sautéing spinach)
• 2 boiled potatoes, cubed – about 300g
• 1 tbsp cooking oil (for tempering)
• 1 tbsp ghee
• ½ tsp cumin seeds
• ½ tsp crushed fennel seeds powder
• 2 big onions, finely chopped – about 200g
• 1 tsp ginger-garlic paste
• 2 tomatoes, diced – about 200g
• ¼ tsp turmeric powder
• 1-1.5 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp crushed kasuri methi (dried fenugreek leaves)
• Salt, as needed
• ¼ cup milk – about 60ml
• 1 tbsp fresh cream or milk skin (malai)
• Few drops lemon juice

Ingredient Notes

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

• Spinach: Fresh spinach is best, but frozen spinach works in a pinch (see FAQs!).
• Kasuri Methi: This is key to the authentic flavor. Don’t skip it! It has a unique, slightly bitter aroma that adds so much depth. You can find it at most Indian grocery stores.
• Spice Levels: Spice preferences vary hugely! I’ve given a range for the chili powder. Start with less and add more to taste. Some families in Rajasthan love a really fiery Palak Aloo, while others prefer it milder.
• Oil & Ghee: Traditionally, ghee is used for tempering the spices, adding a beautiful aroma. But you can use cooking oil if you prefer. I like to use mustard oil for a more authentic flavour, but any neutral oil works well.
• Potatoes: I prefer using red potatoes as they hold their shape well, but Yukon Gold or any all-purpose potato will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes until they’re tender. Once cooled, cube them and set aside. This makes the whole process so much faster!
2. Next, quickly sauté the spinach leaves in a teaspoon of oil with a pinch of sugar until they wilt. This helps retain their vibrant green color. Cool the spinach and blend it into a smooth paste.
3. Now for the magic! Heat the oil and ghee in a kadai (or a deep pan). Add the cumin seeds and fennel seed powder. Let them sizzle for a few seconds until fragrant.
4. Add the chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown and fragrant – this is the base of all good Indian curries!
5. Toss in the diced tomatoes and cook until they become soft and mushy.
6. Time for the spices! Add the turmeric powder, red chili powder, coriander powder, and garam masala powder. Sauté for a minute or two until the spices release their aroma.
7. Pour in the spinach puree and add salt to taste. Cook on low heat for about 5 minutes, stirring occasionally.
8. Gently stir in the boiled potato cubes, crushed kasuri methi, and milk. Simmer for 2-3 minutes, allowing the flavors to meld together.
9. Finally, garnish with a swirl of fresh cream (or malai) and a few drops of lemon juice. Serve hot with chapatis or rice.

Expert Tips

• Don’t overcook the spinach puree, or it will lose its vibrant color.
• Crush the kasuri methi between your palms before adding it to release its aroma.
• Adjust the amount of milk to achieve your desired consistency.

Variations

• Vegan Adaptation: Skip the ghee and cream, and use a plant-based oil instead.
• Spice Level Adjustment: Reduce or increase the amount of red chili powder to suit your taste. A pinch of cayenne pepper can also add a kick!
• North Indian vs. Punjabi Style: Punjabi Palak Aloo often includes a touch of amchur (dry mango powder) for a tangy flavor.
• Festival Adaptations: This is a great dish to make during Navratri or Maha Shivratri, as it doesn’t contain onion or garlic (you can omit the ginger-garlic paste if needed).

Serving Suggestions

Palak Aloo is best served hot with:

• Warm chapatis or rotis
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

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.

FAQs

• Is this Palak Aloo recipe suitable for meal prepping? Absolutely! It reheats beautifully and the flavors actually develop even more overnight.
• Can I use frozen spinach in this recipe? Yes, you can! Thaw the frozen spinach completely and squeeze out any excess water before blending it into a puree.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. It’s a key ingredient, but if you absolutely can’t find it, you can try substituting with a pinch of dried oregano, though the flavor won’t be quite the same.
• How can I adjust the spice level of this Palak Aloo? Start with 1 tsp of red chili powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• What is the best type of potato to use for Palak Aloo? Red potatoes or Yukon Gold potatoes work best as they hold their shape well during cooking.