Spinach Potato Recipe – Authentic Indian Aloo Palak with Kasuri Methi

Last Updated on 3 months by Neha Deshmukh

Spinach Potato Recipe – Authentic Indian Aloo Palak with Kasuri Methi

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Aloo Palak. It’s a simple, flavourful dish of potatoes and spinach, cooked with aromatic spices. Honestly, it’s one of those recipes I first made when I was starting to learn Indian cooking, and it’s been a go-to ever since. It’s healthy, delicious, and comes together pretty quickly, making it perfect for a weeknight meal.

Why You’ll Love This Recipe

This Aloo Palak isn’t just another spinach and potato dish. It’s a beautifully balanced blend of earthy spinach, soft potatoes, and a warm, inviting spice blend. It’s incredibly satisfying and pairs perfectly with roti, naan, or even a simple bowl of rice. Plus, the addition of kasuri methi (dried fenugreek leaves) takes it to another level – trust me on this one!

Ingredients

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

• 200 grams baby spinach
• 3 medium potatoes (about 500g)
• 2 tablespoons butter ghee
• 1 teaspoon cumin seeds
• 3 dry chillies
• 1 small onion
• 1 large garlic clove
• 1 teaspoon ginger garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Kashmiri Chilli Powder: Don’t skip this! It gives the dish a beautiful, vibrant red colour without adding too much heat. It’s all about the colour, really.
• Kasuri Methi (Dried Fenugreek Leaves): This is a game-changer. It adds a unique, slightly bitter, and wonderfully fragrant flavour. You can find it at most Indian grocery stores. I always keep a jar on hand.
• Butter vs. Ghee: I love using ghee (clarified butter) for that authentic flavour, but butter works beautifully too! Ghee adds a lovely richness, but butter is a perfectly good substitute if you don’t have ghee.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the spinach a really good rinse. Chop it up and set it aside.
2. Peel and quarter the potatoes. Pop them into a pot with some salted water and a pinch of turmeric. Boil until they’re nice and tender – about 25-30 minutes. Once cooked, drain them and set aside.
3. Now, heat the butter ghee in a pan over medium heat. Add the cumin seeds and let them splutter for a few seconds. Then, toss in the dry chillies and slivered garlic. Cook until the garlic turns golden brown.
4. Add the diced onion and sauté until it becomes translucent. Stir in the ginger garlic paste and cook for about 30 seconds, until fragrant.
5. Add the boiled potatoes to the pan and fry for a couple of minutes. Then, add the chopped tomatoes and cook until they soften – around 5 minutes.
6. Time for the spices! Add the turmeric, Kashmiri chilli powder, garam masala, and salt. Cook the spices for about a minute, stirring constantly, so they don’t burn.
7. Finally, add the chopped spinach and cook until it wilts down. Finish it off with the dried fenugreek leaves. Give everything a good mix and you’re done!

Expert Tips

• Don’t overcook the spinach! You want it wilted, not mushy.
• Adjust the amount of chilli powder to your liking.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

This recipe is pretty flexible, so feel free to experiment!

• Vegan Adaptation: Simply swap the butter ghee for a neutral oil like sunflower or vegetable oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or omit the dry chillies and Kashmiri chilli powder for a milder flavour.
• Regional Variations: My friend’s mom, who’s from Punjab, adds a pinch of amchur (dry mango powder) for a tangy twist. North Indian styles often use a bit more ginger.

Serving Suggestions

Aloo Palak is fantastic with:

• Warm naan or paratha
• Steaming hot rice
• A side of raita (yogurt dip)
• A simple salad

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

1. What type of potatoes work best for Aloo Palak?

I prefer using Yukon Gold or red potatoes because they hold their shape well during cooking. But honestly, any potato will work!

2. Can I use frozen spinach in this recipe? If so, how should I adjust the cooking time?

Yes, you can! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before adding it to the pan. You’ll likely need to cook it for a shorter time – just until it’s heated through.

3. What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you absolutely can’t find it, you can try substituting with a pinch of dried oregano or a few fresh curry leaves. It won’t be the same, but it’ll add some flavour.

4. How can I adjust the spice level of this dish?

Reduce the number of dry chillies or use a milder chilli powder. You can also remove the seeds from the chillies before adding them to the pan.

5. Can this Aloo Palak be made ahead of time?

Yes, you can! It actually tastes even better the next day as the flavours meld together. Just store it in an airtight container in the refrigerator and reheat when you’re ready to eat.