Aloo Palak (Potato and Spinach Curry) Recipe
Aloo Palak is a comforting and flavorful North Indian vegetarian curry featuring tender boiled potatoes cooked with nutrient-rich spinach and aromatic spices. This easy-to-make dish uses simple ingredients like cumin, coriander, turmeric, and paprika to create a vibrant, healthy meal perfect for lunch or dinner.
- 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 10-ounce bag chopped spinach (fresh or frozen)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 1/2 inch ginger (grated)
Spices and Oils
- 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)
- 2 tablespoons coconut oil
Instructions
- Boil Potatoes: Boil the peeled and chopped potatoes in a large pot of water until they are tender, approximately 15 minutes. Drain the water and set the potatoes aside to be used later in the curry.
- Prepare the Base: Heat the coconut oil in a large saucepan over medium-high heat. Add the cumin seeds and cook them until they start to sizzle and release their aroma, about 30 seconds. Then add the chopped onions and sauté until they become soft and translucent, roughly 3 minutes.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for about 1 minute while stirring constantly to prevent burning and to fully release their flavors into the oil.
- Spice it Up: Sprinkle in the ground coriander, ground cumin, turmeric, and paprika. Stir thoroughly to coat the onions and aromatics evenly with the spices, cooking for another minute to deepen the flavors.
- Cook Spinach: Add the chopped spinach to the saucepan. Cook while stirring frequently until the spinach has wilted and is well incorporated with the spiced onion mixture, which takes about 2 minutes.
- Combine and Simmer: Season the spinach and spice mixture with sea salt to taste. Add the boiled potatoes and gently stir to combine everything. Continue cooking for about 3 minutes, stirring occasionally to allow the flavors to meld together beautifully.
Notes
- Use fresh or frozen spinach based on availability; both work well for this recipe.
- Adjust the spices according to personal preference for more or less heat and flavor intensity.
- This dish pairs well with warm chapati, naan, or steamed rice.
- For added richness, consider finishing with a splash of lemon juice or a dollop of yogurt before serving.
- Make sure potatoes are tender but not mushy to maintain good texture in the curry.
Keywords: Aloo Palak, Potato spinach curry, Indian vegetarian curry, spinach and potato recipe, vegan Indian dish, healthy curry
