Spinach Potato Recipe – Authentic Palak Aloo Ki Sabzi

Last Updated on 4 months by Neha Deshmukh

Spinach Potato Recipe – Authentic Palak Aloo Ki Sabzi

Introduction

Oh, Palak Aloo! This dish just screams comfort food, doesn’t it? It’s one of those recipes that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the warmth of family. It’s a simple combination – earthy spinach and comforting potatoes – but when done right, it’s absolutely divine. I’m so excited to share my version of this classic Palak Aloo Ki Sabzi with you. It’s a little bit of love in every bite!

Why You’ll Love This Recipe

This Palak Aloo recipe is more than just a delicious meal; it’s a hug on a plate. It’s packed with nutrients, surprisingly easy to make, and incredibly versatile. Plus, it’s a fantastic way to get your greens in! You’ll love how the subtle sweetness of the potatoes complements the slightly bitter spinach, all brought together by a beautiful blend of Indian spices.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tsp oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 onion, finely chopped
• 4 green chilies, slit (adjust to your spice preference!)
• 1 bunch spinach / palak (about 200-250g), washed and roughly chopped
• ?? cup water (approximately 120ml – 180ml)
• 4 tsp oil
• 13 baby potatoes / aloo, boiled and halved or quartered
• 1 tsp jeera / cumin seeds
• 1 inch cinnamon stick / dalchini
• ?? onion, finely chopped (about ½ medium onion)
• 1 bay leaf / tej patta
• 1 tomato, finely chopped
• ?? tsp turmeric / haldi (about ½ tsp)
• ?? tsp garam masala (about ½ – 1 tsp)
• 1 tsp kasuri methi / dry fenugreek leaves

Ingredient Notes

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

• Kasuri Methi: Don’t skip this! It adds such a unique, almost smoky flavor. You can find it at most Indian grocery stores, or online. A little goes a long way.
• Baby Potatoes: I prefer baby potatoes because they have a naturally creamy texture, but you can absolutely use regular potatoes. Just make sure they’re boiled until tender but still hold their shape.
• Spinach Variations: Depending on where you are, you might find different types of spinach. Indian spinach (methi leaves) can be used for a slightly different flavour profile. If using a different variety, adjust the amount slightly as some spinach types wilt more than others.
• Oil: Traditionally, mustard oil is used in some regions of India for a more pungent flavour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tsp oil in a kadai (or a deep pan). Add the garlic, ginger, onion, and green chilies. Sauté until fragrant and the onions turn golden brown. This usually takes about 3-5 minutes.
2. Add the chopped spinach and cook until it wilts down. Don’t overcook it! Once wilted, remove from heat and let it cool slightly. Then, blend it with about ½ cup of water into a smooth puree. Set aside.
3. In another pan, heat 3 tsp oil. Roast the boiled baby potatoes until they’re golden brown and slightly crispy. This adds a lovely texture to the dish. Set aside.
4. In the same kadai (or a clean one), heat the remaining 1 tsp oil. Temper the cumin seeds, cinnamon stick, and bay leaf. Let them sizzle for a few seconds until fragrant.
5. Add the chopped onion and tomato. Cook until they soften and the tomatoes break down, about 5-7 minutes.
6. Now, add the turmeric powder and salt. Mix well. Pour in the spinach puree and add about 1 cup of water (adjust as needed for your desired consistency). Bring to a simmer.
7. Gently add the roasted potatoes to the simmering spinach gravy. Let it simmer for another 5 minutes, allowing the potatoes to absorb the flavors.
8. Finally, sprinkle in the garam masala and crushed kasuri methi. Give it a good stir and cook for another minute.
9. Serve hot with roti or rice!

Expert Tips

• Don’t be afraid to adjust the amount of green chilies to suit your spice level.
• Roasting the potatoes is key for that extra bit of flavour and texture.
• Blending the spinach to a smooth puree ensures a creamy texture in the final dish.
• Crushing the kasuri methi between your palms releases its aroma.

Variations

• My Family’s Secret: My aunt always adds a squeeze of lemon juice at the end for a little brightness. It’s delicious!
• Paneer Palak: Add cubes of paneer (Indian cheese) along with the potatoes for a richer, more protein-packed meal.
• With Chickpeas: Throw in a can of drained and rinsed chickpeas for extra heartiness.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using oil that is vegan-friendly.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of green chilies to 1 or 2, or remove the seeds.
• Medium: Use 3-4 green chilies.
• Hot: Use 5-6 green chilies, or add a pinch of cayenne pepper.

Festival Adaptations

• Navratri: This dish is perfect for Navratri as it uses potatoes and spinach, both commonly consumed during the festival.
• Diwali: Serve alongside a variety of other dishes for a festive Diwali spread.

Serving Suggestions

Palak Aloo Ki Sabzi is best served hot with:

• Roti (Indian flatbread)
• Rice (Basmati or Jeera Rice)
• A side of yogurt (raita) to cool down the spice.

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 Ki Sabzi?

Regular spinach (palak) works perfectly! But feel free to experiment with other varieties like baby spinach or even mustard greens for a different flavour.

Can I use a different oil than the one specified?

Absolutely! Vegetable oil, canola oil, or even sunflower oil will work just fine.

How can I make this dish less spicy?

Reduce the number of green chilies, or remove the seeds before adding them. You can also add a touch of sugar to balance the heat.

Can I make this Palak Aloo Ki Sabzi ahead of time?

Yes, you can! The flavours actually develop even more overnight. Just reheat it gently before serving.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It has a unique, slightly bitter flavour that adds depth to Indian dishes. You can find it at most Indian grocery stores or online.