Aloo Palak(Indian Potato And Spinach Curry) Recipe

Name: Aloo Palak(Indian Potato And Spinach Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spinach, chopped; 1/2 white onion, finely chopped; 2 large potatoes, peeled and cubbed; 1 tomato puree; 1 green chili pepper, seeded and chopped; 1 piece ginger, minced; 2 garlic cloves, minced; 1 teaspoon lemon juice; 1 teaspoon cayenne (optional); 1/2 teaspoon cinnamon; 1/2 teaspoon clove; 1/2 teaspoon cumin seed; 1 tablespoon garam masala; 4 tablespoons canola oil; 1/4 cup yogurt; salt

Servings: persons

1 lb spinach, chopped
1/2 white onion, finely chopped
2 large potatoes, peeled and cubbed
1 tomato puree
1 green chili pepper, seeded and chopped
1 piece ginger, minced
2 garlic cloves, minced
1 teaspoon lemon juice
1 teaspoon cayenne (optional)
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon cumin seed
1 tablespoon garam masala
4 tablespoons canola oil
1/4 cup yogurt
salt

1
Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
2
Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
3
Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
4
Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
5
Add spinach and potatoes,stir to combine,cook over low heat until thickend.
6
Add cream or yogurt,Mix gently and cook for 2 more minute.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb spinach, chopped, 1/2 white onion, finely chopped, 2 large potatoes, peeled and cubbed, 1 tomato puree, and more.

Yes, Aloo Palak(Indian Potato And Spinach Curry) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Palak(Indian Potato And Spinach Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions