Delicious Aloo Palak: Easy Traditional Indian Spinach Potato Curry

Name: Delicious Aloo Palak: Easy Traditional Indian Spinach Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 large Potatoes (Peeled and diced into 1-inch cubes); 500 grams Fresh Spinach (Washed thoroughly and roughly chopped); 1 medium Onion (Finely chopped); 2 medium Tomatoes (Chopped); 1 tablespoon Ginger-Garlic Paste (Freshly made or store-bought); 2 pieces Green Chilies (Slit lengthwise, adjust to taste); 1 teaspoon Cumin Seeds (Whole); 1/2 teaspoon Turmeric Powder; 1 tablespoon Coriander Powder; 1/2 teaspoon Garam Masala; To taste Salt; 2 tablespoons Cooking Oil (Any neutral cooking oil)

Experience the heartwarming taste of traditional Aloo Palak, a classic Indian spinach and potato curry cooked with love. This recipe brings you the authentic flavors and comforting aroma, just like a home-cooked meal. Perfect for a nourishing and flavorful vegetarian dish, ideal for a family dinner or a cozy night in.

#Indian Curry

#Vegetarian

#Spinach Dish

#Potato Recipe

#Comfort Food

#Traditional

#Healthy Eating

Fresh Ingredients Ready for Cooking

Recipe Information

15m

Prep Time

30m

Cook Time

45m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

250

Calories

10g

Protein

30g

Carbs

10g

Fat

Aromatics Sautéing in the Pan

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Potatoes and Spices Cooking

Instructions

0/6 completed

1
Prepare all vegetables: peel and dice potatoes, wash and chop spinach, finely chop onion, and chop tomatoes.
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5m
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Prepare all vegetables: peel and dice potatoes, wash and chop spinach, finely chop onion, and chop tomatoes.
5m
Ensure all vegetables are thoroughly washed and chopped to size for even cooking.
2
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then add chopped onion and green chilies, sauté until the onion turns translucent.
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7m
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Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then add chopped onion and green chilies, sauté until the onion turns translucent.
7m
Cooking the onions until translucent creates a sweet and aromatic base for the curry.

3
Add ginger-garlic paste and sauté for another minute until fragrant. Then add chopped tomatoes, turmeric powder, and coriander powder. Cook until tomatoes soften and the oil separates.
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8m
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Add ginger-garlic paste and sauté for another minute until fragrant. Then add chopped tomatoes, turmeric powder, and coriander powder. Cook until tomatoes soften and the oil separates.
8m
Cooking the spices well with tomatoes ensures a rich flavor development.
4
Add the diced potatoes and mix well with the spice mixture. Add about 1/2 cup of water, cover, and cook for 10-12 minutes or until potatoes are partially cooked.
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12m
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Add the diced potatoes and mix well with the spice mixture. Add about 1/2 cup of water, cover, and cook for 10-12 minutes or until potatoes are partially cooked.
12m
Adding water helps the potatoes cook evenly and prevents the spices from burning.
5
Add the chopped spinach to the pan. Mix gently and cook until the spinach wilts and releases its water. Continue cooking for another 5-7 minutes, stirring occasionally.
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7m
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Add the chopped spinach to the pan. Mix gently and cook until the spinach wilts and releases its water. Continue cooking for another 5-7 minutes, stirring occasionally.
7m
Spinach reduces significantly in volume, so you might need to add it in batches if your pan is small.

6
Stir in garam masala and salt to taste. Cook for 2 more minutes, ensuring all flavors are well combined. Serve hot with roti, naan, or rice.
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4m
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Stir in garam masala and salt to taste. Cook for 2 more minutes, ensuring all flavors are well combined. Serve hot with roti, naan, or rice.
4m
Garam masala is typically added at the end for maximum aroma and flavor. Adjust salt carefully.