Spinach Potato Recipe – Authentic Aloo Palak with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Spinach Potato Recipe – Authentic Aloo Palak with Kasuri Methi

Introduction

Aloo Palak. Just the name conjures up memories of cozy family dinners and the comforting aroma filling the kitchen! This classic Indian dish – a beautiful marriage of earthy potatoes and vibrant spinach – is a staple in many Indian households, and for good reason. It’s incredibly flavorful, surprisingly easy to make, and packed with nutrients. I first learned to make this from my nani (grandmother), and I’ve been tweaking it ever since to get it just right. I’m so excited to share my version with you!

Why You’ll Love This Recipe

This Aloo Palak recipe isn’t just about deliciousness; it’s about simplicity and authenticity. It’s a one-pot wonder, meaning fewer dishes to wash (always a win!). The use of kasuri methi (dried fenugreek leaves) adds a unique, slightly smoky flavor that truly elevates the dish. Plus, it’s a fantastic way to sneak in some extra greens – even picky eaters love it!

Ingredients

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

• ?? cup oil (I prefer mustard oil for an authentic flavour, but vegetable or canola oil work well too)
• 1 tsp cumin seeds
• 1 dried red chilli
• 5 garlic cloves, finely chopped
• 2 inch ginger, finely chopped
• 2 onions, finely chopped
• 3 potatoes, cubed (about 500g)
• ?? tsp turmeric powder (about 1/2 tsp)
• 1 tsp salt (plus more to taste)
• 2 tbsp water
• 1 tsp chilli powder (adjust to your spice preference)
• 1 tsp coriander powder
• ?? tsp cumin powder (about 1/2 tsp)
• 3 tomatoes, chopped
• 1 bunch palak (spinach), about 200-250g, chopped
• ?? tsp garam masala (about 1/2 tsp)
• 2 tbsp kasuri methi (dried fenugreek leaves)
• 2 tbsp spring onion, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish:

• Oil: Traditionally, mustard oil is used in North Indian cooking for its pungent flavour. However, it has a strong taste, so feel free to use vegetable or canola oil if you prefer a milder flavour.
• Kasuri Methi: This is key. Don’t skip it! It adds a wonderful aroma and depth of flavour. You can find it at most Indian grocery stores. I’ll cover substitutions in the FAQs.
• Spice Levels: Spice levels vary hugely across India! This recipe is for a medium spice level. Feel free to adjust the chilli powder to your liking. Some families add a pinch of asafoetida (hing) along with the cumin for extra flavour.
• Potatoes: I like to use a waxy potato like Yukon Gold or Red Potatoes, as they hold their shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (wok) or a deep frying pan over medium heat. Once hot, add the cumin seeds and dried red chilli. Let them sizzle for a few seconds until fragrant – you’ll know it when you smell that lovely aroma!
2. Add the chopped garlic and ginger. Sauté for 1-2 minutes, until lightly golden and fragrant. Don’t let it burn!
3. Now, add the chopped onions and cook until they turn a beautiful golden brown. This takes patience, but it’s worth it for the flavour.
4. Time for the potatoes! Add the cubed potatoes, turmeric powder, and 1 tsp salt. Stir-fry for about 2 minutes to coat the potatoes in the spices.
5. Pour in the water, cover the kadai, and let it simmer for about 10 minutes, or until the potatoes are tender but still holding their shape.
6. Add the chilli powder, coriander powder, cumin powder, and the remaining salt. Sauté the spices for about a minute, stirring constantly to prevent them from burning.
7. Add the chopped tomatoes and cook for another 2 minutes, until they soften slightly.
8. Here comes the spinach! Add the chopped spinach leaves. Don’t stir immediately. Cover and let it simmer for about 5 minutes, allowing the spinach to wilt down.
9. Once the spinach has wilted, add the garam masala, crushed kasuri methi (rub it between your palms to release the flavour), and chopped spring onions. Mix everything well.
10. Serve hot with roti, jeera rice, or even a side of yogurt!

Expert Tips

• Don’t overcook the potatoes! You want them tender, but not mushy.
• Rubbing the kasuri methi between your palms releases its aroma and flavour.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• With Paneer: My friend, Priya, loves adding cubes of paneer (Indian cheese) to this dish for extra protein. Add it along with the tomatoes.
• With Peas: A handful of frozen peas added in the last 5 minutes of cooking adds a touch of sweetness.
• Spicier Version: For a real kick, add a pinch of cayenne pepper or a finely chopped green chilli along with the other spices.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp chilli powder (as per the recipe).
• Hot: Add 1 ½ – 2 tsp chilli powder, or add a finely chopped green chilli.

Festival Adaptations

Aloo Palak is a popular dish during Navratri, as it’s made with ingredients allowed during the fasting period. It’s also a comforting dish to enjoy during Diwali celebrations.

Serving Suggestions

Aloo Palak is best served hot, straight from the kadai. It pairs beautifully with:

• Roti (Indian flatbread)
• Jeera Rice (cumin rice)
• A side of plain yogurt
• A simple salad

Storage Instructions

Leftover Aloo Palak 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?

Waxy potatoes like Yukon Gold or Red Potatoes hold their shape well during cooking. Russet potatoes can work in a pinch, but they might become a bit mushy.

Can I make Aloo Palak ahead of time?

Yes, you can! It actually tastes even better the next day as the flavours meld together. Store it in the fridge and reheat gently.

How can I adjust the spice level of this dish?

Adjust the amount of chilli powder to your liking. You can also add a pinch of cayenne pepper or a finely chopped green chilli for extra heat.

What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique, slightly smoky flavour. If you can’t find it, you can substitute it with 1 tsp of dried fenugreek seeds, but the flavour won’t be quite the same.

Can I use frozen spinach in this recipe?

Yes, you can! Thaw the frozen spinach completely and squeeze out any excess water before adding it to the kadai.