Aloo Palak (Potato and Spinach Curry) Recipe

Introduction

Aloo Palak is a comforting and flavorful Indian dish featuring tender potatoes cooked with fresh spinach and a blend of aromatic spices. This simple curry is a perfect way to enjoy a nutritious meal that comes together quickly on any weeknight.

Ingredients

• 3 medium potatoes (peeled and chopped)
• 2 tablespoons coconut oil
• 1/4 teaspoon cumin seeds
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 1/2 inch ginger (grated)
• 1 (10-ounce) bag chopped spinach (fresh or frozen)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• Sea salt (to taste)

Instructions

1. Step 1: Boil the peeled and chopped potatoes in a large pot of water until tender, about 15 minutes. Drain and set aside.
2. Step 2: Heat coconut oil in a large saucepan over medium-high heat. Add the cumin seeds and cook until they start to sizzle.
3. Step 3: Add the chopped onion and cook until soft, about 3 minutes.
4. Step 4: Stir in the minced garlic and grated ginger, cooking for another minute while stirring constantly.
5. Step 5: Add the ground coriander, cumin, turmeric, and paprika to the pan, mixing well.
6. Step 6: Stir in the chopped spinach and cook until wilted, about 2 minutes.
7. Step 7: Season with sea salt to taste, then add the boiled potatoes. Stir occasionally to blend the flavors, cooking for about 3 more minutes.

Tips & Variations

• Use fresh spinach whenever possible for a brighter flavor; if using frozen, thaw and drain excess water before cooking.
• Add a pinch of chili powder or fresh green chilies if you prefer a spicier curry.
• Serve with warm naan or steamed basmati rice for a complete meal.

Storage

Store Aloo Palak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water if the curry has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of spinach?

Yes, you can substitute spinach with kale, Swiss chard, or mustard greens, though cooking times may vary slightly.

Is this dish vegan?

Yes, Aloo Palak made with coconut oil and vegetables is completely vegan and dairy-free.

Aloo Palak (Potato and Spinach Curry) Recipe

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4.8 from 85 reviews

Aloo Palak is a flavorful and comforting Indian-inspired potato and spinach curry. This recipe combines tender boiled potatoes with sauteed spices and fresh or frozen spinach to create a nutritious vegetarian dish that pairs well with rice or flatbread.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 medium potatoes (peeled and chopped)
• 1 onion (chopped)
• 1–10 ounce bag chopped spinach (fresh or frozen)
• 4 cloves garlic (minced)
• 1/2 inch ginger (grated)

Spices & Seasonings

• 1/4 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• sea salt (to taste)

Oils

• 2 tablespoons coconut oil

Instructions

1. Boil Potatoes: Boil the peeled and chopped potatoes in a large pot of water until tender, which should take about 15 minutes. Once cooked, drain the water and set the potatoes aside.
2. Temper Cumin Seeds & Sauté Onions: Heat the coconut oil in a large saucepan over medium-high heat. Add the cumin seeds and cook until they start sizzling and releasing their aroma. Add the chopped onions to the pan and sauté until they turn soft and translucent, roughly 3 minutes.
3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Continue cooking for another minute while stirring constantly to avoid burning and to blend the flavors well.
4. Add Ground Spices: Sprinkle in the ground coriander, ground cumin, turmeric, and paprika. Stir the mixture thoroughly so the spices coat the onions, garlic, and ginger evenly, releasing their fragrance.
5. Cook Spinach: Add the chopped spinach to the pan and cook while stirring until the spinach wilts, approximately 2 minutes. This step helps reduce the moisture and incorporate the flavors.
6. Combine Potatoes and Season: Season the mixture with sea salt to taste and add the boiled potatoes. Stir occasionally to mix the potatoes with the spiced spinach and allow the flavors to meld together. Cook for about 3 minutes more and then remove from heat.

Notes

• You can use fresh or frozen spinach depending on availability.
• Adjust the amount of spices according to your heat and flavor preference.
• This dish pairs well with steamed rice or Indian breads like chapati or naan.
• For a richer flavor, you can garnish with a drizzle of lemon juice or fresh cilantro.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Aloo Palak, Potato Spinach Curry, Indian Vegetarian Recipe, Easy Indian Curry, Spinach Potato Dish