Spinach Potato Curry Recipe – Authentic Indian Palak Aloo with Cashews

Last Updated on 2 months by Neha Deshmukh

Spinach Potato Curry Recipe – Authentic Indian Palak Aloo with Cashews

Introduction

There’s just something so comforting about a warm bowl of Palak Aloo, isn’t there? This spinach and potato curry is a staple in many Indian homes, and for good reason! It’s packed with flavour, incredibly nutritious, and surprisingly easy to make. I remember learning this recipe from my grandmother – she always said the secret was in the tempering of the spices. I’m so excited to share her version with you, complete with a creamy cashew finish. You’ll absolutely love it!

Why You’ll Love This Recipe

This Palak Aloo isn’t just another spinach curry. It’s a beautiful balance of earthy spinach, soft potatoes, and a rich, subtly sweet and tangy gravy. The cashews add a luxurious texture, and the spices… well, they just sing! It’s perfect for a weeknight dinner, a special occasion, or whenever you’re craving a taste of home. Plus, it serves 3, takes about 20 minutes to cook, and only 15 to prep – what’s not to love?

Ingredients

Here’s what you’ll need to create this delicious Spinach Potato Curry:

• 2.5 cups Finely chopped Spinach
• 1 medium Onion, chopped
• 6-7 Garlic cloves
• 0.5 inch Ginger
• 2 medium Boiled Potatoes, diced
• 12-13 Cashew nuts
• 1 tablespoon Pure Ghee
• 0.25 teaspoon Cumin Seeds
• 1 pinch Asafoetida (Hing)
• 0.5 teaspoon Crushed Green Chilies (adjust to taste)
• 0.5 teaspoon Tamarind pulp
• 0.5-1 teaspoon Sugar (adjust to taste)
• 0.25 teaspoon Garam Masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Spinach: Choosing the Right Variety & Freshness

I prefer using Indian spinach (Palak) for this recipe, as it has a slightly sweeter flavour. However, regular spinach works beautifully too! Look for vibrant green leaves that aren’t wilted or bruised. Freshness is key – the brighter the colour, the better the flavour.

Ghee: The Importance of Clarified Butter in Indian Cooking

Ghee is essential in Indian cooking. It adds a unique nutty flavour and richness that butter just can’t replicate. If you don’t have ghee, you can substitute with vegetable oil, but the flavour profile will be different.

Cashew Nuts: Regional Variations & Substitutions

Cashews add a lovely creaminess to the curry. Some families use cashew paste, while others prefer a coarser grind. If you have a nut allergy, you can substitute with sunflower seeds or even a tablespoon of coconut cream for a similar texture.

Spices: Understanding Garam Masala & Asafoetida (Hing)

Garam masala is a blend of warming spices – every family has their own secret recipe! Asafoetida (hing) has a pungent smell, but it adds a wonderful savoury depth to the curry. Don’t skip it if you can help it!

Tamarind: Balancing Sweetness and Sourness

Tamarind pulp provides a lovely tanginess that balances the richness of the cashews. You can find tamarind pulp at most Indian grocery stores. If you’re using tamarind paste, start with a smaller amount and adjust to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean, wash, and finely chop your spinach, including the tender stems.
2. Microwave the spinach in an uncovered bowl for 4 minutes on high. Let it cool completely. This helps to wilt it down and makes it easier to work with.
3. While the spinach cools, grind the onion, garlic, and ginger into a smooth paste. Soak the cashew nuts in warm water for about 10 minutes to soften them.
4. Blend half of the cooked spinach into a smooth paste. Mash the remaining half with a spoon – we want some texture!
5. Heat the ghee in a pan over medium heat. Add the cumin seeds and asafoetida. Let them sizzle for a few seconds until fragrant – this is the tempering, and it’s crucial for flavour.
6. Sauté the onion paste on low heat until it turns golden brown. This takes patience, but it’s worth it! Mix in the tamarind pulp.
7. Add the spinach paste and mashed spinach to the pan. Stir in the green chilies, garam masala, salt, and sugar.
8. Dice the boiled potatoes and add them to the mixture. Blend the soaked cashews into a smooth paste and incorporate it into the curry.
9. Cook the curry for 3-4 minutes, stirring constantly, until everything is well combined and heated through.
10. Serve hot with roti or paratha!

Expert Tips

A few little secrets to make your Palak Aloo truly shine:

Achieving the Perfect Spinach Texture

Don’t overcook the spinach! You want it to be wilted, but still retain some of its vibrant green colour.

Tempering Spices for Maximum Flavor

Tempering (tadka) is all about blooming the spices in hot oil. Don’t rush this step – it’s where the magic happens!

Blending vs. Mashing Spinach: Understanding the Difference

Blending creates a smooth, creamy texture, while mashing adds a bit of rustic charm. I like to do both for a balanced result.

Adjusting Spice Levels to Your Preference

Feel free to adjust the amount of green chilies to suit your taste. You can also add a pinch of red chili powder for extra heat.

Variations

Let’s get creative!

Vegan Palak Aloo (Dairy-Free Adaptation)

Simply substitute the ghee with vegetable oil or coconut oil.

Gluten-Free Palak Aloo

This recipe is naturally gluten-free! Just ensure your garam masala doesn’t contain any gluten-based ingredients.

Spice Level Adjustments: Mild, Medium, and Hot

• Mild: Reduce or omit the green chilies.
• Medium: Use 0.5 teaspoon of crushed green chilies.
• Hot: Add 1 teaspoon of crushed green chilies and a pinch of red chili powder.

Festival Adaptations: Navratri & Fasting-Friendly Version

During Navratri, you can skip the potatoes and use singhara (water chestnut) flour to thicken the gravy.

Serving Suggestions

Roti & Paratha Pairings

Palak Aloo is best enjoyed with warm, freshly made roti or paratha.

Rice Combinations

It also pairs beautifully with steamed basmati rice or jeera rice (cumin rice).

Accompaniments: Raita & Pickles

A cooling raita (yogurt dip) and some tangy pickles are the perfect accompaniments.

Storage Instructions

Refrigerating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing Palak Aloo

You can freeze Palak Aloo for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

Reheat gently on the stovetop or in the microwave until heated through.

FAQs

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 using.

What is asafoetida (hing) and can I skip it?

Asafoetida has a unique flavour that adds depth to the curry. While you can skip it, the flavour won’t be quite the same.

How can I make this curry less spicy?

Reduce or omit the green chilies. You can also add a dollop of yogurt to the curry to cool it down.

Can I add other vegetables to this Palak Aloo?

Absolutely! Peas, cauliflower, or carrots would all be delicious additions.

What is the best type of potato to use for this curry?

I prefer using Yukon Gold potatoes, as they hold their shape well and have a creamy texture.

How do I adjust the sweetness/sourness of the curry?

Add more sugar for sweetness and more tamarind pulp for sourness, adjusting to your preference.