Spinach Potato Recipe – Authentic Indian Palak Aloo Recipe

Last Updated on 2 months by Neha Deshmukh

Spinach Potato Recipe – Authentic Indian Palak Aloo Recipe

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Palak Aloo. It’s a comforting, flavorful dish of spinach and potatoes, and honestly, it’s way easier to make than you might think. I remember learning this from my grandmother, and it always feels like a warm hug on a plate. Let’s get cooking!

Why You’ll Love This Recipe

This Palak Aloo isn’t just delicious; it’s packed with goodness! Spinach is a superfood, and potatoes… well, who doesn’t love potatoes? It’s a quick weeknight meal, a fantastic side dish, and it’s naturally vegetarian. Plus, the aromatic spices will fill your kitchen with the most incredible scent.

Ingredients

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

• 500g Spinach, finely chopped
• 250g Potato, boiled and roughly mashed
• 100g Onion, thinly sliced
• 100g Tomato, thinly sliced
• 2 tsp Coriander Powder
• 1 tsp Garam Masala Powder
• 0.5 tsp Turmeric Powder
• 2 tsp Red Chilli Powder (adjust to your spice preference!)
• 0.5 tbsp Ginger-garlic paste
• 0.25 tsp Mustard Seeds
• 3 tbsp Vegetable Oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Spinach: Choosing the Best Variety
I prefer using Indian spinach (bathua) if I can find it, but regular spinach works beautifully too. Look for vibrant green leaves, avoiding any that are wilted or yellowing.

Potatoes: Regional Preferences & Types
In India, we often use a waxy potato like Yukon Gold for this. They hold their shape well when mashed. But honestly, any potato you have on hand will do!

Mustard Seeds: The Importance of Quality & Flavor
Black mustard seeds are traditional. Make sure they’re fresh – they should pop and splutter when heated. That’s how you know they’re good to go!

Spice Blends: Garam Masala & Coriander Powder – Homemade vs. Store-Bought
Homemade spice blends are amazing if you have the time, but good quality store-bought ones work perfectly well. I usually keep both on hand.

Oil: Selecting the Right Oil for Authentic Flavor
Traditionally, mustard oil is used in many parts of India for its pungent flavor. However, vegetable oil is a great substitute and more readily available.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and finely chop your spinach. Set it aside – we’ll add it later.
2. Heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Listen for them to splutter – that’s the signal!
3. Now, add the chopped green chilies, sliced onions, turmeric powder, and salt. Sauté until the onions turn a lovely golden brown. This takes about 5-7 minutes.
4. Stir in the ginger-garlic paste and cook for another 1-2 minutes, until you can smell that wonderful raw aroma disappear.
5. Time for the spices! Add the coriander powder, garam masala, and red chili powder. Toast them for about 30 seconds – this really wakes up their flavors.
6. Add the roughly mashed potatoes and mix well, ensuring everything is nicely combined with the spices.
7. Now, add the chopped spinach and sliced tomatoes. Cook uncovered for 3-4 minutes, until the tomatoes soften.
8. Give it a final taste and adjust the seasoning if needed. Serve hot with your favorite Indian breads or as a side with rice.

Expert Tips

A few little secrets to make your Palak Aloo even better:

Achieving the Perfect Texture
Don’t overcook the spinach! You want it to be wilted but still retain some texture.

Balancing Spice Levels
Start with less chili powder and add more to taste. You can always add heat, but it’s hard to take it away!

Preventing Discoloration of Spinach
Adding a squeeze of lemon juice can help keep the spinach bright green, but it’s not essential.

Using Fresh vs. Ground Spices
Freshly ground spices always have a more potent flavor, but ground spices are perfectly fine for everyday cooking.

Sautéing Techniques for Maximum Flavor
Patience is key when sautéing onions. Low and slow is the way to go for that beautiful golden brown color.

Variations

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

Vegan Palak Aloo
This recipe is already naturally vegan! Just double-check your oil doesn’t contain any animal products.

Gluten-Free Palak Aloo
Palak Aloo is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of red chili powder to your liking. A pinch for mild, 1 tsp for medium, and 2 tsp or more for hot!

Festival Adaptations (Navratri, Diwali)
During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Adding Paneer (Indian Cheese)
My kids love it when I add cubes of paneer to the Palak Aloo. It adds a lovely creamy texture and extra protein.

Serving Suggestions

Palak Aloo is incredibly versatile! It’s fantastic with:

• Roti or naan
• Steamed rice
• Dal (lentil soup)
• A side of raita (yogurt dip)

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 type of spinach is best for Palak Aloo?
Regular spinach works great, but Indian spinach (bathua) is traditional and has a slightly different flavor.

Can I make Palak Aloo ahead of time?
Yes, you can! It actually tastes even better the next day as the flavors meld together.

How do I adjust the spice level in this recipe?
Start with less chili powder and add more to taste.

What can I serve with Palak Aloo for a complete meal?
Roti, naan, rice, and dal are all excellent choices.

Can I freeze leftover Palak Aloo?
While you can freeze it, the texture might change slightly. It’s best enjoyed fresh!