Aloo Palak (Potato and Spinach Curry) Recipe

Introduction

Aloo Palak is a comforting Indian curry combining tender potatoes with vibrant spinach and fragrant spices. This simple yet flavorful dish comes together quickly and is perfect as a wholesome side or light main.

Ingredients

• 3 medium potatoes, peeled and chopped
• 2 tablespoons coconut oil
• 1/4 teaspoon cumin seeds
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 inch ginger, grated
• 1 (10-ounce) bag chopped spinach (fresh or frozen)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• Sea salt, to taste

Instructions

1. Step 1: Boil the peeled and chopped potatoes in a large pot until tender, about 15 minutes. Drain and set aside.
2. Step 2: Heat the coconut oil in a large saucepan over medium-high heat. Add the cumin seeds and cook until they begin to sizzle.
3. Step 3: Add the chopped onion and cook until soft and translucent, about 3 minutes.
4. Step 4: Stir in the minced garlic and grated ginger, cooking for another minute while stirring constantly.
5. Step 5: Add the ground coriander, ground cumin, turmeric, and paprika. Mix well to combine the spices.
6. Step 6: Stir in the chopped spinach and cook, stirring, until wilted, about 2 minutes.
7. Step 7: Season with sea salt to taste. Add the cooked potatoes and stir occasionally to blend the flavors, cooking for about 3 more minutes.

Tips & Variations

• Use fresh spinach for a brighter flavor, or frozen spinach for convenience; just be sure to thaw and drain excess water before adding.
• For extra heat, add a pinch of cayenne pepper or chopped green chili along with the spices.
• Garnish with fresh cilantro or a squeeze of lemon juice to brighten the dish before serving.
• Swap coconut oil with mustard oil or vegetable oil if preferred.

Storage

Store leftover Aloo Palak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Adding a splash of water while reheating can help maintain its moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of spinach?

Yes, you can substitute spinach with kale, swiss chard, or mustard greens. Keep in mind cooking times may vary based on the toughness of the greens.

Is this dish vegan and gluten-free?

Absolutely! Aloo Palak is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

Aloo Palak (Potato and Spinach Curry) Recipe

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★★★★★

4.8 from 128 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Aloo Palak is a flavorful and comforting Indian curry made with tender boiled potatoes and nutrient-rich spinach, cooked with fragrant spices and coconut oil. This dish is a perfect vegetarian main or side, offering a delicious blend of earthy spinach and mildly spiced potatoes.

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Ingredients

Scale 1x2x3x

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 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)

Oil

• 2 tablespoons coconut oil

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Instructions

1. Boil Potatoes: Boil the peeled and chopped potatoes in a large pot of water until they are tender, about 15 minutes. Drain the water and set the potatoes aside.
2. Prepare the Base: Heat the coconut oil in a large saucepan over medium-high heat. Add the cumin seeds and cook until they begin to sizzle and release their aroma. Then add the chopped onions and sauté until soft and translucent, about 3 minutes.
3. Add Aromatics: Stir in the minced garlic and grated ginger, cooking for another minute while stirring constantly to prevent burning and to release their flavors.
4. Spice it Up: Sprinkle in the ground coriander, ground cumin, turmeric, and paprika. Stir well to coat the onions and aromatics with the spices.
5. Cook Spinach: Add the chopped spinach to the saucepan and cook, stirring frequently, until the spinach is wilted and well combined with the spice mixture, about 2 minutes.
6. Combine and Simmer: Season the mixture with sea salt to taste. Add the boiled potatoes and stir gently to combine. Cook, stirring occasionally, for about 3 minutes to allow the flavors to blend thoroughly.

Notes

• Fresh spinach or frozen spinach both work well for this recipe; just be sure to drain excess liquid if using frozen.
• Adjust the level of spices according to your taste preference.
• For a richer curry, you can add a splash of coconut milk near the end of cooking.
• Serve with rice or Indian bread like roti or naan for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Aloo Palak, Potato Spinach Curry, Indian Vegetarian Curry, Spinach and Potato Recipe, Easy Indian Dinner