Spinach Potato Recipe – Authentic Indian Aloo Palak with Fresh Spinach

Last Updated on 4 months by Neha Deshmukh

Spinach Potato Recipe – Authentic Indian Aloo Palak with Fresh Spinach

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful, and relatively easy Indian dishes to make at home. And let me tell you, this Aloo Palak – that’s spinach and potato curry – is it. It’s a classic for a reason, and honestly, it’s one of the first Indian recipes I really mastered. It feels like a warm hug in a bowl, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Aloo Palak is more than just a delicious meal. It’s packed with nutrients from the spinach and potatoes, it’s wonderfully flavorful thanks to a beautiful blend of spices, and it comes together surprisingly quickly. Plus, it’s a fantastic way to get a taste of authentic Indian home cooking without spending hours in the kitchen. It serves 3 and takes about 25 minutes to cook, with only 5 minutes of prep!

Ingredients

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

• 1 lb organic spinach
• 1 large Russet potato
• ¼ cup neutral oil
• 1 tbsp ghee (or butter)
• 1 tsp cumin seeds
• 1 medium onion
• 1-2 green chili peppers
• 3-4 garlic cloves
• ½ inch ginger
• 1 medium tomato
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¼-⅓ tsp turmeric powder
• ¼ tsp red chili powder
• ½-1 tsp salt
• ¼ tsp garam masala
• 1 tsp lime or lemon juice

Ingredient Notes

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

Organic Spinach: Choosing the Best & Preparing It
I always prefer organic spinach for this recipe, but any fresh spinach will work. Look for vibrant green leaves that aren’t wilted or bruised. You’ll need about 1 pound (450g). Don’t skip washing it thoroughly! I like to use a salad spinner to get rid of all the excess water. You can chop it finely with a food processor, or by hand if you prefer. If you’re using frozen spinach, make sure to thaw it completely and squeeze out all the excess water. Seriously, all of it!

Russet Potatoes: Why They Work Best
Russet potatoes are my go-to for Aloo Palak. They have a lovely fluffy texture that holds its shape well during cooking. You could also use Yukon Gold potatoes if you prefer a slightly creamier texture. About 1 large potato (around 200g) will do the trick.

Neutral Oil vs. Regional Oil Variations (Mustard, Sunflower)
I usually use a neutral oil like canola or vegetable oil for this recipe. However, in some parts of India, people use mustard oil for a more pungent flavor. Sunflower oil is another good option. Feel free to experiment!

Ghee & Butter: Adding Richness & Flavor
Ghee (clarified butter) adds a beautiful richness and nutty flavor to the Aloo Palak. If you don’t have ghee, butter works perfectly well too! Just 1 tablespoon (15ml) is enough to make a difference.

Spice Blend Breakdown: Coriander, Cumin, Turmeric & Chili
These spices are the heart and soul of Indian cooking. Coriander and cumin provide a warm, earthy base. Turmeric adds color and a subtle earthy flavor, and red chili powder brings the heat. Don’t be afraid to adjust the chili powder to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and finely chop your spinach. If using frozen, thaw and squeeze out all the excess water.
2. Peel and cube the potato, then boil in salted water until tender. Drain and set aside.
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add the chopped onion and cook until golden brown. Then, stir in the minced garlic, ginger, and chopped green chili peppers. Cook for another minute until fragrant.
5. Now, add the chopped tomato, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture.
6. Add the chopped spinach and stir-fry until it wilts. If the mixture seems too dry, add a splash of water and simmer for a few minutes to remove any raw taste from the spinach.
7. Gently fold in the boiled potatoes. Sprinkle with garam masala and squeeze in the lime or lemon juice. For extra richness, stir in the ghee or butter.
8. Serve hot with naan, roti, or rice.

Expert Tips

• Don’t overcook the spinach! You want it wilted, not mushy.
• Taste and adjust the seasoning as you go. Everyone’s palate is different.
• A little bit of ghee or butter really elevates the flavor, so don’t skip it if you can!

Variations

Vegan Aloo Palak: Simply omit the ghee and use oil instead. It’s just as delicious!

Gluten-Free Adaptations: This recipe is naturally gluten-free! Just be sure to serve it with gluten-free naan or rice.

Spice Level Adjustments (Mild to Spicy): Reduce or omit the red chili powder for a milder flavor. For extra heat, add a pinch of cayenne pepper.

Regional Variations (Punjabi, North Indian): In some Punjabi versions, people add a dollop of yogurt at the end for extra creaminess.

Serving Suggestions

Aloo Palak is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Warm naan bread for scooping up all that delicious sauce.
• Fluffy basmati rice.
• A side of raita (yogurt dip) to cool things down.
• A simple salad 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 is the best way to prevent the spinach from becoming mushy?
Don’t overcook it! Stir-fry it quickly until it just wilts. Adding a splash of water and simmering briefly can also help remove any raw taste without making it mushy.

Can I use frozen potatoes in this recipe?
While fresh potatoes are best, you can use frozen potatoes in a pinch. Just make sure they are fully cooked before adding them to the spinach mixture.

What if I don’t have garam masala? What can I substitute?
If you don’t have garam masala, you can make a quick substitute by combining equal parts coriander powder, cumin powder, and a pinch of nutmeg.

How can I adjust the heat level of this dish?
Adjust the amount of red chili powder to your liking. Start with a small amount and add more as needed.

Is this dish suitable for meal prepping?
Absolutely! Aloo Palak reheats beautifully, making it a great option for meal prepping.

Can I add other vegetables to Aloo Palak?
Definitely! Peas, cauliflower, or even carrots would be delicious additions.

I really hope you enjoy this Aloo Palak recipe as much as my family does. It’s a true comfort food that’s sure to become a staple in your kitchen! Happy cooking!