Aloo Palak Potato Spinach Curry

This potato and spinach curry is a comforting dish that brings together humble ingredients in a vibrant, aromatic blend. The tender potatoes absorb the warming spices while the spinach adds beautiful color and nutrition to create a dish that's both satisfying and nourishing.

I first discovered Aloo Palak when learning to cook Indian cuisine from my neighbor who had moved from Delhi. What started as a cooking lesson turned into a weekly tradition where we would experiment with different regional spice combinations.

Ingredients

• Potatoes: Choose starchy varieties like Russet or Yukon Gold that hold their shape but become tender
• Cumin seeds: Essential for the authentic flavor foundation that blooms when heated in oil
• Onion: Provides the aromatic base that carries all the other flavors
• Garlic and ginger: The classic pair that adds warmth and depth to the curry
• Spinach: Fresh provides brighter color while frozen works perfectly for convenience
• Ground spices: Coriander, cumin, turmeric and paprika create the complex flavor profile
• Oil: Preferably ghee or mustard oil for authentic flavor but any cooking oil works

Step-by-Step Instructions

Prepare the potatoes:

Start by peeling and cutting potatoes into 1-inch cubes for even cooking. Boil them in generously salted water until just fork-tender, about 15 minutes. Be careful not to overcook as they will continue to soften in the curry. Drain thoroughly and set aside.

Bloom the spices:

Heat oil in a large heavy-bottomed pan over medium-high heat until shimmering. Add cumin seeds and cook for 30 seconds until they sizzle and become fragrant. This crucial step releases their essential oils and creates the foundation of flavor for the entire dish.

Create the flavor base:

Add chopped onions to the pan and cook for 3-4 minutes, stirring occasionally, until they become translucent and edges begin to brown. This caramelization adds sweetness that balances the earthy spices.

Add aromatics:

Stir in minced garlic and grated ginger, cooking for just 1 minute while stirring constantly to prevent burning. You'll know they're ready when your kitchen fills with their intoxicating aroma.

Build the spice blend:

Add ground coriander, cumin, turmeric and paprika all at once, stirring vigorously to coat the onion mixture. Cook for 30-45 seconds until fragrant. The spices should become aromatic but not burn, which would create bitterness.

Incorporate the spinach:

Add spinach to the pan and stir until it begins to wilt. If using fresh spinach you'll be amazed at how quickly it reduces in volume. For frozen spinach, break up any clumps and stir until heated through.

Combine and simmer:

Add the boiled potatoes to the pan, folding gently to coat with the spice mixture. Allow everything to simmer together for 3-5 minutes, letting the potatoes absorb the flavors. Add a splash of water if the mixture seems dry.

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The first time I served this to my children I was worried the green color would turn them away. To my surprise they named it "emerald potato treasure" and now request it regularly. I've found the key to this dish is properly blooming the spices which transforms simple ingredients into something magical.

Spice Level Customization

Aloo Palak is traditionally a mild curry focusing more on aromatic spices than heat. However you can easily adjust the spice level to suit your preference. For a gentle heat add 1/4 teaspoon of cayenne pepper with the other ground spices. For medium heat include one finely diced green chili with the onions. And for those who enjoy more intense spice add 1/2 teaspoon of red chili powder and serve with sliced fresh chilies on the side.

Make-Ahead Options

This curry actually improves with time making it perfect for meal prep. You can prepare the entire dish up to three days in advance and store it in an airtight container in the refrigerator. The flavors will continue to develop and meld together. When reheating add a tablespoon of water to loosen the curry and warm gently on the stovetop or microwave until heated through. The potatoes will become even more flavor-infused overnight.

Serving Suggestions

Aloo Palak pairs beautifully with a variety of accompaniments. For an authentic meal serve with warm roti or naan bread to scoop up the curry. A side of fragrant basmati rice creates a more substantial meal. Complete your spread with cooling raita made from yogurt, cucumber and mint which provides a wonderful temperature and flavor contrast. For a full dinner party, sprinkle the curry with fresh cilantro and serve alongside dal lentils and perhaps a simple kachumber salad of chopped tomatoes, cucumbers and onions.

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This Aloo Palak recipe proves that humble ingredients can create something extraordinary—both in flavor and family memories.

Frequently Asked Questions

→ Can I use fresh spinach instead of frozen?

Yes, both fresh and frozen spinach work well in Aloo Palak. If using fresh, you'll need about 1 pound as it will cook down significantly. Simply wash thoroughly and chop before adding to the pan.

→ How spicy is traditional Aloo Palak?

Traditional Aloo Palak is moderately spiced but not necessarily hot. The recipe uses aromatic spices like cumin, coriander, and turmeric for flavor rather than heat. Add chili powder or fresh green chilies if you prefer a spicier version.

→ What can I serve with Aloo Palak?

Aloo Palak pairs wonderfully with roti, naan, or steamed rice. For a complete meal, serve alongside dal (lentils), raita (yogurt condiment), or your favorite Indian bread.

→ Can I make Aloo Palak ahead of time?

Yes, Aloo Palak actually tastes better the next day as the flavors have time to develop. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.

→ Are there any variations of Aloo Palak I can try?

Absolutely! You can add tomatoes for acidity, cream or coconut milk for richness, or paneer cheese for protein. Some versions include peas, cauliflower or other vegetables. Adjust the spice blend to your taste preferences.

→ Is Aloo Palak vegetarian or vegan?

Aloo Palak is naturally vegetarian and can easily be made vegan by ensuring you use vegetable oil instead of ghee (clarified butter), which is sometimes used in traditional preparations.