Spinach Potato Recipe – Authentic Aloo Palak with Cashew Cream

Last Updated on 2 months by Neha Deshmukh

Spinach Potato Recipe – Authentic Aloo Palak with Cashew Cream

Introduction

Oh, Aloo Palak! 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 spices, creating this vibrant, flavorful dish that the whole family devoured. It’s a classic for a reason – simple, healthy, and utterly delicious. Today, I’m sharing my version, complete with a little touch of luxury: cashew cream!

Why You’ll Love This Recipe

This Aloo Palak isn’t just tasty; it’s a winner for so many reasons. It’s quick to make – ready in under 40 minutes! It’s packed with nutrients from the spinach and potatoes. Plus, it’s easily adaptable to your preferences, whether you’re vegan, gluten-free, or just want to adjust the spice level. Honestly, what’s not to love?

Ingredients

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

• 1 tablespoon Peanut Oil (approx. 15ml)
• ½ teaspoon Cumin Seeds (approx. 2.5g)
• 1 medium Onion, finely chopped (approx. 150g)
• 2 teaspoons Ginger Garlic Paste (approx. 10g)
• 2 small Tomatoes, chopped (approx. 200g)
• ½ teaspoon Turmeric powder (approx. 2.5g)
• 1 teaspoon Kashmiri Red Chili Powder (approx. 5g)
• 1 teaspoon Garam Masala Powder (approx. 5g)
• 3 medium Potatoes, boiled and cubed (approx. 450g)
• 2 cups Spinach Puree (approx. 480ml)
• 1 tablespoon Cashew Cream (optional, approx. 15ml)

Ingredient Notes

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

• Peanut Oil – Regional Variations & Health Benefits: Peanut oil is traditionally used in many Indian kitchens for its high smoke point and flavour. However, you can substitute with vegetable oil or mustard oil if preferred. Just be mindful of the flavour profile change!
• Cumin Seeds – Importance in Indian Cuisine: These little seeds are a cornerstone of Indian cooking. Always temper them in hot oil to release their fragrant aroma.
• Kashmiri Red Chili Powder – Color & Mild Heat: This is my secret weapon for a beautiful red colour without excessive heat. It adds a lovely flavour too!
• Garam Masala Powder – Blend Variations: Garam masala blends vary from household to household. Feel free to use your favourite brand or even make your own!
• Potatoes – Choosing the Right Variety: I prefer using Yukon Gold or red potatoes as they hold their shape well during cooking. Avoid waxy potatoes, as they can become too soft.
• Spinach Puree – Fresh vs. Frozen: Fresh spinach is fantastic, but frozen works perfectly well in a pinch! Just make sure to thaw it completely and squeeze out any excess water.
• Cashew Cream – A Luxurious Touch & Alternatives: The cashew cream adds a wonderful richness. If you don’t have cashews, you can use a tablespoon of coconut cream or even a swirl of yogurt (though that will change the flavour slightly).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the peanut oil in a pan over medium heat. Once hot, add the cumin seeds. Listen for them to sizzle and pop – that’s how you know they’re fragrant!
2. Add the chopped onions and cook until they turn translucent and softened, about 5-7 minutes. Patience is key here; we want them nicely softened.
3. Stir in the ginger garlic paste and sauté for 1-2 minutes until the raw aroma disappears. This step is crucial for building flavour.
4. Add the chopped tomatoes, cover the pan, and cook until they are soft and mushy, about 8-10 minutes. A little bit of sticking is okay – that’s where the flavour lives!
5. Now for the spices! Mix in the turmeric powder, Kashmiri red chili powder, garam masala powder, and salt. Cook for another 1-2 minutes, stirring constantly, to bloom the spices.
6. Add the boiled and cubed potatoes to the pan and gently coat them with the spice mixture. Make sure every piece is covered in that deliciousness.
7. Pour in the spinach puree, adjust the seasoning to your liking, and simmer for 2 minutes. This allows the flavours to meld together beautifully.
8. If you’re feeling fancy (and I always am!), drizzle the cashew cream over the top, mix gently, and remove from heat. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the potatoes! They should hold their shape, not fall apart.
• Taste as you go and adjust the spices to your preference.
• For a smoother puree, blend the spinach with a little water.

Variations

• Vegan Aloo Palak: Simply omit the cashew cream or substitute with coconut cream.
• Gluten-Free Aloo Palak: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild, Medium, Hot: Reduce or increase the amount of Kashmiri red chili powder to control the heat. You can also add a pinch of cayenne pepper for extra kick.
• Festival Adaptations – Navratri & Fasting-Friendly Options: During Navratri, you can skip the potatoes and use singhara (water chestnut) flour dumplings instead.

Serving Suggestions

Aloo Palak is fantastic on its own, but it’s even better with…

• Warm roti or naan bread – perfect for scooping up every last bit of sauce!
• A side of raita (yogurt dip) to cool things down.
• A simple dal (lentil soup) for a complete meal.

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

• What type of potatoes work best for Aloo Palak? Yukon Gold or red potatoes are ideal as they hold their shape well.
• Can I make spinach puree ahead of time? Absolutely! You can make it a day or two in advance and store it in the fridge.
• Is it possible to make this recipe without cashew cream? Yes, you can omit it or use coconut cream or yogurt as a substitute.
• What is the best way to adjust the spice level? Adjust the amount of Kashmiri red chili powder.
• How can I prevent the potatoes from becoming mushy? Don’t overcook them! Boil them until just tender, then cube them.
• Can this dish be frozen? While it’s best enjoyed fresh, you can freeze it for up to a month. The texture might change slightly upon thawing.