Palak Aloo Recipe – Indian Spinach Potato Curry with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Palak Aloo Recipe – Indian Spinach Potato Curry with Kasuri Methi

Introduction

Oh, Palak Aloo! This dish just screams comfort food, doesn’t it? It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. I remember watching her expertly balance the earthy spinach with the soft potatoes, creating this vibrant, flavorful curry. It’s a classic for a reason, and I’m so excited to share my version with you. This Palak Aloo recipe is packed with flavour, surprisingly easy to make, and perfect for a weeknight dinner.

Why You’ll Love This Recipe

This Palak Aloo isn’t just delicious; it’s also a nutritional powerhouse! Spinach is loaded with vitamins and iron, and potatoes provide a good source of energy. Plus, the warming spices make it incredibly satisfying. It’s a fantastic vegetarian option that even meat-eaters will adore. And honestly, the aroma while it’s cooking is just heavenly!

Ingredients

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

• 2 cups Palak (Indian spinach)
• 3 Potatoes
• 1 Onion
• 2 Tomatoes
• 4 Green chillies
• 1 teaspoon Ginger garlic paste
• ¼ teaspoon Garam masala powder (approx. 1g)
• 2 teaspoons Coriander powder (approx. 6g)
• ½ teaspoon Pepper powder (approx. 2g)
• 1 teaspoon Kasoori methi (dried fenugreek leaves)
• ¼ teaspoon Sugar (approx. 1g)
• ¼ cup Milk (approx. 60ml)
• Salt to taste
• 2 teaspoons Oil (approx. 10ml)
• 1 inch Cinnamon stick
• 1 Cardamom
• 1 Clove

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Palak (Indian Spinach): Varieties & Freshness: You can use baby spinach if you can’t find Indian spinach (Palak), but the flavour will be slightly different. Look for spinach with vibrant green leaves and no signs of wilting.
• Potatoes: Choosing the Right Type for Curry: I prefer using Yukon Gold or red potatoes for this curry. They hold their shape well without becoming mushy. Avoid waxy potatoes, as they won’t absorb the flavours as nicely.
• Kasoori Methi: The Secret to Authentic Flavor: Don’t skip the kasoori methi! It adds a unique, slightly bitter, and wonderfully fragrant flavour that’s essential to authentic Palak Aloo. You can find it at most Indian grocery stores. Crush it between your palms before adding it to release its aroma.

Regional Variations in Spicing

While this recipe is a great base, spicing can vary quite a bit across India. Some regions prefer a hotter curry, adding more green chilies or a pinch of red chili powder. Others might include a touch of amchur (dried mango powder) for a tangy twist. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the potatoes ready. Pressure cook or boil them until they’re tender, then peel and cube them. Set aside.
2. Now, wash the spinach leaves thoroughly, separating them from the stems. Cook with the green chillies until wilted. Once cooled, blend it into a smooth puree.
3. Heat the oil in a pan over medium heat. Add the cinnamon stick, cardamom, and clove. Let them sizzle for a few seconds until fragrant – this is called tempering, and it’s where the magic begins!
4. Add the chopped onion and sauté until it turns translucent and golden brown.
5. Stir in the ginger garlic paste and sauté for about a minute until you can smell its lovely aroma. Then, add the chopped tomatoes and salt. Cook until the tomatoes are mushy and softened.
6. Time for the spices! Add the coriander powder and kasoori methi, and cook for another minute. Pour in the spinach puree and ¼ cup of water. Simmer for about 2 minutes, allowing the flavours to meld.
7. Gently add the cubed potatoes to the spinach mixture. Adjust the salt to your liking. Pour in the milk and cook on medium heat for another 2 minutes, stirring occasionally.
8. Finally, finish with a sprinkle of garam masala and pepper powder. Mix well and let it simmer for a minute. Serve hot!

Expert Tips

• Don’t overcook the spinach puree, or it will lose its vibrant colour.
• Adjust the amount of green chilies based on your spice preference.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Palak Aloo: Simply substitute the milk with coconut milk or any plant-based milk alternative.
• Gluten-Free Palak Aloo: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based additives.
• Spice Level Adjustments (Mild to Spicy): 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): During Navratri, you can skip the potatoes and use singhara (water chestnut) flour dumplings instead.

Serving Suggestions

Palak Aloo is fantastic served with hot, fluffy rice or warm roti (Indian flatbread). A side of raita (yogurt dip) can also be a refreshing addition. My family loves it with a simple onion 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. The flavour actually develops even more overnight!

FAQs

• What type of spinach is best for Palak Aloo? Indian spinach (Palak) is traditional, but baby spinach works in a pinch.
• Can I make Palak Aloo ahead of time? Yes! You can make it a day ahead and reheat it. The flavours will meld beautifully.
• How can I reduce the bitterness in spinach? Blanching the spinach briefly in boiling water before pureeing can help reduce bitterness.
• What can I substitute for Kasoori Methi? While nothing truly replicates its flavour, you can try a pinch of dried oregano or fenugreek seeds.
• Can I use a different type of milk or cream? Absolutely! Coconut milk adds a lovely richness, or you can use any plant-based milk alternative. A splash of cream at the end also works beautifully.