This classic Aloo Palak features fork-tender potatoes in a smooth, lightly spiced creamy spinach sauce. It is a flavorful spinach curry that is ready to eat in less than half an hour and goes perfectly with any Indian bread or rice. The word “Palak” means “spinach” in Hindi and the word “Aloo” refers to potatoes. This Aloo Palak is similar to Palak Paneer, which is made from Paneer cubes (Indian cottage cheese).
Aloo Palak is a spicy vegan dish made from easily available ingredients and is a popular sauce curry all over India. Especially in the street restaurants, also called Dhabas, in North Indian cities where mainly Punjabi dishes are served, aloo Palak is also one of them.
This Aloo Palak is one of my personal favorites. My mother often made it in winter when we got really good fresh spinach at the market. In fact, potatoes with any greens in winter were a regular feature on our table. This recipe in some ways reflects how I grew up with food. Such simple “Sabzi” (vegetarian dish in Hindi) like this Aloo Palak, Dal and Roti used to be my lunch and dinner every day.
Spinach is an excellent source of vitamin K, vitamin A, vitamin C and folic acid, as well as a good source of manganese, magnesium, iron and vitamin B2. While potatoes are a good source of vitamin B6, vitamin C, magnesium, potassium, fiber and antioxidants.
After you have peeled the cooked potatoes and pureed the blanched spinach, this dish is a breeze to prepare as it simply uses easily available spices and everyday ingredients. As simple as it sounds, the right combination of ingredients leads to a real treat for your taste buds! Enjoy it hot with your favorite Indian bread.
Ingredients for 4 people
- 500 g leaf spinach
- 2 medium-sized potatoes, about 230 g
- 1 large red onion, finely chopped
- 1 large tomato, finely chopped
- 1 green chili, finely chopped
- 1 ½ tsp garlic paste
- 1 ½ tsp ginger paste
- 1 tbsp oil or ghee
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp Kashmiri chili powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp salt
- ¼ cup water
- For the tadka (spiced aromatic oil / ghee)
1 tbsp oil or ghee - ½ tsp cumin seeds
- 1 pinch asafoetida
- ½ tsp Kashmiri chili powder
Instructions
Boil the potatoes in one liter of water and ½ tsp salt for about 20 to 25 minutes until cooked. Peel the cooked potatoes while warm or cold and cut into approx. 2 cm cubes. Cover and set aside.
Then heat the oil in a medium-sized pot or pan. Rinse the spinach leaves a few times in water and then let the water drain well. Make sure to clean the leaves and stems thoroughly. You can add the stems if they are tender.
Heat oil or ghee in a pan over medium heat and briefly roast the cumin seeds in it. Once the seeds start to pop, add onions, chopped green chili, ginger paste, and garlic paste and sauté for 3-4 minutes until the onions are golden brown.
Add chopped tomatoes, turmeric, coriander, and Kashmiri chili powder. Sauté with frequent stirring until the tomatoes become soft and mushy. The oil should start to separate from the sides of the mixture.
Add the spinach leaves and water and stir. Cover and simmer over low heat for 6 minutes, stirring occasionally, until the leaves have wilted.
Use a hand blender to puree the spinach mixture until smooth to create a creamy paste. Next, add the cooked potato cubes and Garam Masala and stir gently. Make sure the potatoes do not break apart.
For the tadka,
Heat oil or ghee in a small pan. Add the cumin seeds and asafoetida and briefly roast them. As soon as the seeds begin to pop, remove the pan from the heat and add the chili powder, frying briefly.
Tips
- Instead of fresh spinach, you can use frozen spinach. Let the frozen spinach thaw at room temperature and squeeze out all the water before mixing. Add a little water during blending if needed. The frozen spinach does not need to be blanched.
- Do not use fibrous stems.
- You can use 8 to 10 baby potatoes instead of regular potatoes.
- If you're not a fan of potatoes, you can replace them with vegetables like green peas, carrots, cauliflower, or corn. Make sure these vegetables are pre-cooked.
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