Spinach Potato Recipe – Authentic Aloo Palak with Spiced Besan

Last Updated on 4 months by Neha Deshmukh

Spinach Potato Recipe – Authentic Aloo Palak with Spiced Besan

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Aloo Palak. It’s that comforting, flavorful dish of potatoes and spinach that just feels like home. I remember my grandmother making this for me when I was little, and honestly, it’s a taste I’ve been chasing ever since. This version is pretty authentic, with a lovely spiced besan (chickpea flour) base that takes it to another level. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Palak isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic way to get your greens in, and the potatoes make it wonderfully satisfying. Plus, the blend of spices is just incredible – warm, aromatic, and totally addictive. It’s perfect for a weeknight dinner, a side dish for a larger Indian meal, or even a light lunch. You’ll love how quickly it comes together, and the amazing flavors!

Ingredients

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

• 300g fresh baby spinach
• 4-5 baby Dutch yellow potatoes (about 500g)
• 1 medium tomato
• 1 medium onion
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp turmeric powder
• 1 tbsp besan (chickpea flour)
• 2 green chilies

Ingredient Notes

Let’s talk about a few key ingredients to really make this Aloo Palak shine:

• Besan (Chickpea Flour): This is essential for that lovely, slightly nutty flavor and to help bind the dish. Don’t skip it!
• Kasuri Methi (Dried Fenugreek Leaves): A little goes a long way, but it adds such a unique, earthy aroma. You can find it at most Indian grocery stores.
• Dutch Yellow Potatoes: These are my absolute favorite for Aloo Palak. They hold their shape beautifully and have a lovely buttery texture.
• Spice Blend – Cumin, Coriander, Methi, Fennel: We’re building a really fragrant base here. Grinding the spices yourself (more on that below!) makes a huge difference. I like to use a mortar and pestle for a coarser grind, but a spice grinder works too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s blanch the spinach. Bring a pot of water to a boil, add a pinch of salt and a teaspoon of sugar (this helps keep the color vibrant!). Add the spinach and cook for 2-3 minutes, until wilted. Immediately transfer to an ice bath to stop the cooking process.
2. Now, blend the blanched spinach with the green chilies, a small piece of ginger (about 1 inch), a handful of cilantro, and a couple of ice cubes. You want a smooth purée. Set aside.
3. Next, let’s par-cook the potatoes. Microwave them with a sprinkle of turmeric and salt for about 8-10 minutes, until they’re almost cooked through. Then, heat a little vegan ghee (or oil) in a pan and fry the potatoes until they’re lightly golden and slightly crispy.
4. While the potatoes are frying, let’s grind our spices. Coarsely grind the cumin seeds, fennel seeds, coriander seeds (about 1 tsp), and methi seeds (about ½ tsp) in a mortar and pestle.
5. In the same pan you used for the potatoes, add a little more ghee and sauté the crushed spices and 2-3 cloves of minced garlic until fragrant. Add the chopped onion and cook until translucent.
6. Sprinkle in the besan and cook for a minute or two, stirring constantly, until it’s lightly toasted. This step is important – it gets rid of the raw flour taste.
7. Add the fried potatoes to the pan and mix well with the spiced besan.
8. Stir in the spinach purée and simmer for 3-4 minutes, allowing the flavors to meld together.
9. Finally, finish with a pinch of garam masala and a generous sprinkle of kasuri methi. Give it a good stir and serve hot!

Expert Tips

• Don’t overcook the spinach! You want it bright green, not mushy.
• Par-cooking the potatoes ensures they’re tender but still hold their shape.
• Taste as you go and adjust the spices to your liking.

Variations

• Vegan Adaptation: This recipe is already easily adaptable! Just ensure you’re using vegan ghee or a neutral oil.
• Gluten-Free Adaptation: Besan is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: Reduce or increase the number of green chilies to control the heat. You can also add a pinch of cayenne pepper for an extra kick.
• Regional Variations: In Punjab, Aloo Palak is often made with a touch of amchur (dried mango powder) for a tangy flavor. In Gujarat, a little sugar is often added to balance the flavors. My friend’s mom always adds a tiny bit of lemon juice at the end – it’s delicious!

Serving Suggestions

Aloo Palak is fantastic served with roti, paratha, or rice. A dollop of yogurt on the side is always a welcome addition. It also pairs beautifully with a simple dal and a fresh 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

• Is this Aloo Palak recipe vegan-friendly? Yes, absolutely! Just use vegan ghee or a neutral oil.
• Can I use regular potatoes instead of Dutch yellow potatoes? You can, but Dutch yellow potatoes really do give the best texture. If using regular potatoes, try to choose a waxy variety that will hold its shape well.
• What is the best way to grind the spices for this recipe? A mortar and pestle gives a coarser grind, which I prefer, but a spice grinder works perfectly fine too.
• How can I adjust the spice level of this Aloo Palak? Simply adjust the number of green chilies!
• Can I make this Aloo Palak ahead of time? You can definitely make the spinach purée and par-cook the potatoes ahead of time. Then, just assemble and finish the dish when you’re ready to serve.