Spinach Potato Recipe – Authentic Indian Aloo Palak with Coconut

Last Updated on 2 months by Neha Deshmukh

Spinach Potato Recipe – Authentic Indian Aloo Palak with Coconut

Hello friends! Today, I’m sharing a recipe that’s been a staple in my family for generations – Aloo Palak. It’s a comforting, flavorful dish of potatoes and spinach, and this version has a lovely touch of coconut that really elevates it. I first made this on my own when I was just starting to experiment in the kitchen, and it quickly became a favorite. It’s surprisingly easy to make, and the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Palak isn’t just healthy, it’s bursting with flavor! It’s a perfect weeknight meal, ready in under 30 minutes. The combination of earthy spinach, soft potatoes, and fragrant spices is simply divine. Plus, the grated coconut adds a subtle sweetness and a wonderful texture. It’s a dish that truly nourishes the body and soul.

Ingredients

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

• 2 tablespoons oil
• 3 medium-sized potatoes (about 500g)
• 200 grams spinach
• 1 medium onion
• 0.5 teaspoon finely chopped garlic
• 2-3 green chilies
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon Kashmiri red chili powder
• 0.5 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 cup water (120ml)
• Salt as required
• 0.25 teaspoon garam masala
• 3 tablespoons grated coconut

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It gives the dish a beautiful, vibrant red color without adding too much heat. If you can’t find it, you can use regular red chili powder, but use a little less.
• Fresh Spinach is Best: While frozen spinach can work in a pinch, fresh spinach has a much better texture and flavor. Make sure to rinse it really well to get rid of any grit.
• Coconut Variations: Traditionally, in some regions of India, especially coastal areas, fresh coconut is used. However, grated coconut works perfectly well and is much more convenient. My grandmother always used freshly grated coconut – the aroma was incredible!
• Garam Masala: This spice blend is the finishing touch! It adds warmth and complexity to the dish. Every brand is a little different, so feel free to adjust the amount to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep our veggies. Rinse the spinach thoroughly and chop it finely. Peel and cube the potatoes into small, bite-sized pieces. Slice the onion, green chilies, and mince the garlic.
2. Now, heat the oil in a pan over medium heat. Add the sliced onions and sauté until they become translucent and softened. Then, add the green chilies and garlic and cook for another minute until fragrant. You’ll know it’s ready when you can really smell the garlic!
3. Add the potato cubes to the pan, along with the turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and salt. Mix everything well to coat the potatoes with the spices.
4. Pour in the water, cover the pan, and let it simmer until the potatoes are tender. This usually takes about 10-15 minutes. You can check for doneness by piercing a potato with a fork.
5. Once the potatoes are cooked, stir in the chopped spinach. Cook until the spinach wilts and any excess moisture evaporates.
6. Finally, add the grated coconut and garam masala. Mix gently to combine. Cook for another minute or two, then take it off the heat. Serve hot with chapati or rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the potatoes. If necessary, cook them in batches.
• If the Aloo Palak seems too dry, add a splash of water.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My friend, Priya, loves things really spicy, so she adds an extra green chili or a pinch of cayenne pepper. If you prefer a milder flavor, reduce the number of green chilies or omit them altogether.
• Potato Variety Options: I usually use Yukon Gold potatoes, but red potatoes or even new potatoes work well too.
• Festival Adaptations: During Navratri, many people avoid onion and garlic. You can easily make this Aloo Palak Navratri-friendly by simply omitting them. Add a pinch of asafoetida (hing) for extra flavor.

Serving Suggestions

Aloo Palak is fantastic on its own, but it’s even better with a side of:

• Warm chapati or roti
• Steaming basmati rice
• A dollop of yogurt (for a cooling effect)
• A side of Indian pickles

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:

• Is this dish best served immediately? While it’s best enjoyed fresh, Aloo Palak tastes great reheated too!
• Can I use frozen spinach? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.
• What is Kashmiri Red Chili Powder and can I substitute it? It’s a type of chili powder known for its vibrant color and mild heat. If you can’t find it, use regular red chili powder, but use less.
• How can I adjust the consistency of the Aloo Palak? If you prefer a drier Aloo Palak, cook it uncovered for a few minutes longer to allow the excess moisture to evaporate. For a saucier version, add a little more water.
• Can I make this ahead of time? You can definitely prep the ingredients (chop the veggies, measure the spices) ahead of time. This will make the cooking process even faster!

Enjoy this Aloo Palak recipe, and let me know how it turns out for you! I hope it brings a little bit of Indian sunshine to your kitchen.