Aloo Palak

Aloo Palak (Potato and Spinach Curry)

A classic North Indian side dish of tender potatoes simmered in a spiced spinach and tomato gravy. Traditionally served with roti or steamed basmati rice.

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) baby spinach, washed, fresh; or 300 g / 10½ oz frozen, thawed and squeezed dry
• •400 g (14 oz) potatoes, Yukon Gold or any waxy variety, peeled and cut into 2.5 cm / 1 in cubes
• •60 ml (¼ cup) neutral oil, mustard oil is traditional but sunflower or peanut also work
• •1 tsp cumin seeds
• •1 medium onion, finely chopped
• •6 cloves garlic, minced
• •2.5 cm (1 in) fresh ginger, grated
• •1 small green chili, slit lengthwise, optional heat, adjust to taste
• •2 medium tomatoes, finely chopped
• •1 tsp ground coriander
• •0.5 tsp (½ tsp) ground turmeric
• •0.5 tsp (½ tsp) Kashmiri red chili powder, for color and mild heat; substitute paprika
• •0.5 tsp (½ tsp) garam masala
• •1 tsp salt, or to taste
• •125 ml (½ cup) hot water, for adjusting gravy consistency
• •15 g (¼ cup) cilantro, chopped, for garnish

Steps

1. 1 Boil the potato cubes in salted water for 6-8 minutes until just tender when pierced with a knife; they should still hold their shape. Drain and set aside.
2. 2 If using fresh spinach, blanch it in boiling water for 2 minutes, then drain and cool under cold water. Puree the spinach (fresh blanched or thawed frozen) in a blender with 60 ml / ¼ cup water until smooth. Set aside.
3. 3 Heat the oil in a heavy pan over medium-high heat. Add the cumin seeds and let them sizzle for 8-10 seconds until fragrant and slightly darkened.
4. 4 Add the chopped onion and sauté for 5-6 minutes until golden brown, stirring frequently.
5. 5 Stir in the garlic, ginger, and green chili; cook for 60 seconds until the raw aroma disappears.
6. 6 Add the tomatoes along with the ground coriander, turmeric, and Kashmiri chili powder. Cook for 6-8 minutes, mashing with a spoon, until the tomatoes break down and the oil begins to separate from the masala at the edges of the pan.
7. 7 Stir in the garam masala and salt, then pour in the spinach puree. Simmer for 4-5 minutes to meld the flavors.
8. 8 Add the par-boiled potatoes and gently fold them into the gravy. Pour in the 125 ml / ½ cup hot water to loosen, cover, and simmer on low for 6-8 minutes until the potatoes are fully tender and have absorbed the gravy.
9. 9 Check seasoning and adjust salt. Remove from heat, garnish with chopped cilantro, and serve hot with roti, naan, or steamed basmati rice.