Hello! Are you a spinach lover? Then you will throughly love this delicious aloo palak or potatoes in spinach curry recipe. This is a pretty common Indian vegetarian recipe which has many versions. However, this is something my mum makes regularly at home and is a hot favourite. I may have slightly tweaked her version, but have kept the best parts intact. This, spinach curry, is a quick and easy recipe. Made with minimal ingredients, this is your perfect weekday meal recipe. You can pair this curry with rotis and parathas (Indian flatbreads). In fact, I love having this even with some steamed rice too. No matter what you have it with, you will keep asking for more!
Healthy curry
Also, this is an extremely healthy recipe. Not only does it have the goodness of spinach, but it is also made with minimal oil and masalas. Additionally, this aloo palak, also has the deliciousness of ghee. Ghee, when consumed judiciously is very good for health too. While I have cooked the curry in mustard oil, ghee, I have added to finish it off with more flavours. My aloo palak (potatoes in spinach curry) is a mildly spiced recipe. And the little heat that is has got, comes from the use of fresh chilis. So, if you are making this for kids, you can avoid them completely. Also, this is a yummy way to get children to eat spinach. They won’t even be able to tell that they are having greens for their lunch/dinner.
Also see
Palak pulao (pilaf) or spinach rice
Aloo palda (potatoes in yoghurt gravy)
Kerala avial (mixed vegetables with coconut)
The spinach mix, in the aloo palak (potatoes in spinach curry), is made flavourful with coriander leaves. This is something, my mum doesn’t do. But, I personally love the herb and its taste, hence I add it along with the vegetable. The coriander does heighten the taste of the curry. And since there are no more masalas that I have used, except for the garam masala, this really makes a difference.
Party food
Not just for you weekday dinners, you could make this lovely aloo palak (potatoes in spinach curry) for your Indian dinner parties too. They taste the best with some ghee laden flatbreads and/or steamed rice. I know, from experience that, both your vegetarian and the carnivore friends, will equally enjoy it. So, do try this for yourself, your friends and family too. And when you do, do drop me line with your feedback.
Simple, delicate, yummy and easy. What more could you want from a recipe?
Eat hearty!
Also see palak paneer (spinach and paneer curry)
Aloo palak (potatoes in spinach curry)
Equipment
- Shallow cooking pot with lid
Ingredients
- 4 medium potatoes diced
- 200 g spinach leaves blanched
- 1 cup coriander leaves
- 3-4 green chilis
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 medium onion finely chopped
- 1 tsp cumin seeds
- 2 dried red chilis
- 1 bay leaf
- 2 tsp garam masala
- 2 tbsp mustard oil
- 1 tbsp ghee
- salt to taste
Instructions
- Heat the mustard oil until pale and then add the cumin seeds, bay leaf and dried chilis
- When well roasted, add the ginger and garlic
- Once they turn fragrant, add the onions and sautee´ until translucent
- Add the potatoes, salt and one slit chili, mix well
- Cover and cook the potatoes until they are completely cooked*
- In the meanwhile, in a blender add the blanched spinach, coriander leaves and remaining chilis
- Blend to a smooth paste without adding water
- When the potatoes are cooked, add the spinach paste
- Add ½ cup of water and simmer over medium heat for 5-6 minutes
- Turn the flame off and add the garam masala and ghee. Keep covered for 5 minutes
- Serve the aloo palak or potatoes in spinach curry hot and fresh with parathas or rice! Enjoy
Notes
- *To aid the cooking process, you could add 1/4 cup of hot water
- You can use ghee to cook the curry instead of the mustard oil
- You can adjust the amount of water to be added according to the consistency you prefer
- g - grams
- tbsp - tablespoon
- tsp - teaspoon
