Spinach Potato Curry Recipe – Authentic Indian Aloo Palak

Last Updated on 4 months by Neha Deshmukh

Spinach Potato Curry Recipe – Authentic Indian Aloo Palak

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Aloo Palak. It’s a comforting, flavorful spinach and potato curry that’s surprisingly easy to make. Honestly, it’s one of those dishes that just feels like home. I first made this on my own when I moved away for college, and it instantly made my little dorm room feel a little warmer. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Palak isn’t just delicious; it’s packed with goodness! Potatoes and spinach are a powerhouse of nutrients, and the spices add a wonderful depth of flavor. It’s a simple, one-pot meal that’s perfect for a weeknight dinner. Plus, it’s naturally vegetarian and can easily be made vegan (more on that later!). You’ll love how quickly it comes together and how satisfying it is.

Ingredients

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

• 2-3 medium potatoes
• 1 tbsp ghee (or oil for vegan option)
• 1 fat pinch of hing (asafoetida)
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 large bunch of spinach (about 200-250g)
• ½ tsp turmeric powder
• ¼ tsp red chilli powder (adjust to taste)
• ½ tsp black pepper powder
• ¼ tsp coriander powder
• ¼ tsp garam masala powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Ghee: Using ghee adds a beautiful richness and nutty flavor. It’s traditional in Indian cooking, but you can absolutely use vegetable oil if you prefer.
• Hing (Asafoetida): Don’t skip the hing! It has a pungent aroma when raw, but it mellows out beautifully when cooked and adds a unique savory depth. A little goes a long way.
• Kasuri Methi: This dried fenugreek leaf adds a lovely aroma and slightly bitter flavor that’s characteristic of North Indian cuisine. It’s a game-changer!
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the red chilli powder to your liking. Some families like it mild, others like a real kick! My grandmother always added a little extra – she loved a spicy curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and boil the potatoes until they’re almost cooked – you want them to hold their shape. Drain them and set aside.
2. Now, heat the ghee in a saucepan over medium heat. Once it’s hot, add the cumin seeds and let them splutter. This releases their amazing aroma!
3. Add the hing and ginger-garlic paste. Sauté for just a few seconds until fragrant. Be careful not to burn the garlic.
4. Next, add the chopped spinach. It might seem like a lot at first, but it will wilt down quickly. Sauté until the spinach is wilted and tender.
5. Stir in the turmeric powder, red chilli powder, black pepper powder, and coriander powder. Cook for another minute or two until the raw aroma disappears.
6. Add the boiled potatoes to the pan, coating them well with the spiced spinach mixture. Add salt to taste and a splash of water (about ¼ cup) to help everything come together.
7. Simmer for about 5 minutes, allowing the curry to thicken and the potatoes to absorb all those wonderful flavors.
8. Finally, sprinkle the garam masala and crushed kasuri methi over the top. Toss gently to combine and serve hot with chapati or rice.

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape in the curry.
• If the curry gets too dry, add a little more water, one tablespoon at a time.
• Crushing the kasuri methi between your palms before adding it releases its aroma even more.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Spice Level Adjustment: Add more or less red chilli powder to control the heat. You can also add a pinch of cayenne pepper for extra spice.
• Potato Variety Options: I usually use Yukon Gold potatoes, but red potatoes or even new potatoes work well too.
• Regional Variations:
  • Punjabi Style: Often includes a touch of cream or yogurt for extra richness.
  • Bengali Style: Might incorporate mustard oil and a hint of sweetness from jaggery. My friend’s mom makes a fantastic Bengali Aloo Palak!

Serving Suggestions

Aloo Palak is delicious served with:

• Warm chapati or roti
• Steaming basmati rice
• A side of raita (yogurt dip)
• A simple salad

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

Let’s answer some common questions:

• What type of potatoes work best for Aloo Palak? Yukon Gold potatoes are my go-to, but red potatoes or new potatoes are also great options.
• Can I make this curry ahead of time? Yes, you can! The flavors actually develop even more overnight.
• How can I adjust the spice level? Simply adjust the amount of red chilli powder.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. If you can’t find it, you can omit it, but it does add a unique flavor.
• Can I use frozen spinach in this recipe? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the curry.