Aloo Palak (Potato and Spinach Curry) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
