Aloo Palak ~ Potato Spinach Curry



aloo-palak
Aloo Palak with Methi Paratha

Cooking with fresh produce from the farmer’s market and feeding family with nature’s vegetarian goodness gives such joy to the heart. Simple everyday Indian khana, be it age old classics or contemporary/fusion – our delicate dals, spiced sabjis and vibrant curries bring color to the thali, flavor to the palate and nutrition to the body.

Aloo Palak is a North Indian vegetarian, iron-rich, vibrant green curry featuring pureed spinach and potatoes that are simmered in spices and flavored with dried fenugreek leaves and fresh cream. Makes for light, healthy and creamy textured curry and goes well with phulkas or parathas.

Aloo Palak Recipe

Prep & Cooking: 45 mts

Serves 5-6 persons

Cuisine: North Indian

.

Ingredients:

3 potatoes, peeled and cubed, lightly sauteed in 1/2 tbsp of ghee/oil

2 bunches spinach – blanch in hot water for 2 mts, place in cold water for few secs and make coarse paste

1/2 tsp cumin seeds

2 onions finely chopped

2 green chillis slit length wise

1 tsp ginger garlic paste

1 tsp red chilli pwd

1 tsp coriander pwd

1 1/2 cups water (use the water in which spinach was blanched)

salt to taste

garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

1/2 tbsp malai (top of milk)

1/2 tsp kasuri methi

1 tbsp oil

1 Heat oil in a heavy bottomed vessel, add cumin seeds and let them splutter. Add the onions and green chillis and sauté the onions till they turn transparent.
2 Add ginger garlic paste and fry further for 3-4 minutes. Add red chilli pwd and coriander pwd and combine well.
3 Add the spinach paste and let it cook for 4-5 mts. Add the fried potato cubes and combine. Cook on low heat for 7-8 mts.
4 Add the palak water and salt and cook on medium heat for 12-15 mts or till the potatoes are fork tender. Add malai, garam masala pwd and kasuri methi and combine.
5 Reduce flame, cover and cook for a mt. Turn off heat and serve hot with rotis or steamed rice.

Note:

You could also add boiled potato directly (without frying in ghee) to the cooked spinach. If using boiled potatoes, reduce the water added to cook the potatoes.

Aloo Palak ~ Potato Spinach Curry

  • Prep time:
  • Cook time:
  • Serves: 5

Main Ingredients:

  1. spinach
  2. potato

By

Published:


Cooking with fresh produce from the farmer’s market and feeding family with nature’s vegetarian goodness gives such joy to the heart. Simple everyday Indian khana, be it age old classics or contemporary/fusion – our delicate dals, spiced sabjis and vibrant curries bring color to the thali, flavor to the palate and nutrition to the body.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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38 Responses

  1. shobha says:

    Looks tasty ..
    This can go well with rice too.
    A bit different than mine.I make it dry.

  2. santhi says:

    toooooooo good to resist sailu garu….excellent job

  3. kalva says:

    nice one… lovely color

  4. Looks so good! Hopefully I find some spinach tomorrow at the farmers market to make this!

  5. All time favorite and quick one too, beautiful pic !!!

  6. Tamenthi says:

    Dear Sailu

    Thanks for all your great recipes. I am yet to try some of it. BTW
    I have not come across methi leaves in Malaysia. What is the substitute.

    Keep up the good work and God Bless.

  7. Krithika says:

    I tend to count by the gram how much fat goes into every meal…is it okay to omit the malai? What difference would it make to the recipe?

  8. Munni says:

    Hi Sailaja,

    One look at the pic & I knew I cannot go wrong with this dish.
    Had it on my mind for sometime.
    Today cooked it for breakfast with chapatis. It was awsome, everyone at home loved it.
    Thank you very much for a sharing the recipe. This one’s a keeper.

  9. Munni says:

    Hi Sailaja,

    One look at the pic & I knew I cannot go wrong with this dish.
    Had it on my mind for sometime.
    Today cooked it for breakfast with chapatis. It was awesome, everyone at home loved it.
    Thank you very much for a sharing the recipe. This one’s a keeper.

  10. Swapna says:

    The recipe is so good and it came out very well…. Thanks for the recipe

  11. Padmapriya says:

    Hi Sailu

    What is malai? Can I use fresh cream instead of that? Usually when to add fresh cream, at the end of cooking or any time while adding the masalas?

    Regards
    Padmapriya

    • Sailu says:

      After boiling milk, once it cools down a layer forms on the top. This is called top of milk or malai. You can use fresh cream also in its place. Usually its added towards end of the cooking process.

  12. Rashmi says:

    Hi Sailu, I tried different dishes from your blog and it was a superhit everytime, thanks a lot for your posts

  13. SugarSnap says:

    Hi there,

    I followed your recipe quite loosely, adding my own touches here and there (who doesn’t? ;D) and it turned out lovely.

    It was better than the overly dry and oil sucking aloo palaks I’ve made in the past.

    A question though, did you use water to make the gravy?

    Thanks and great recipe, thanks for sharing! :)

  14. satya says:

    is there any difference between chapatis and rotis

  15. satya says:

    is there any difference between chapatis and rotis

  16. satya says:

    is there any difference between chapatis and rotis

  17. satya says:

    is there any difference between chapatis and rotis

  18. satya says:

    is there any difference between chapatis and rotis

    • Anonymous says:

      Rotis or Phulkas are rolled out thin and prepared on a tawa with or without oil. While chapati is rolled out and few drops of oil is added and its folded like a triangle or square and further rolled out in a triangle or square shape and prepared on a tawa with a drizzle of oil till brown spots appear and its cooked all over.

    • Anonymous says:

      Rotis or Phulkas are rolled out thin and prepared on a tawa with or without oil. While chapati is rolled out and few drops of oil is added and its folded like a triangle or square and further rolled out in a triangle or square shape and prepared on a tawa with a drizzle of oil till brown spots appear and its cooked all over.

  19. satya says:

    is there any difference between chapatis and rotis

  20. satya says:

    is there any difference between chapatis and rotis

  21. satya says:

    is there any difference between chapatis and rotis

  22. satya says:

    is there any difference between chapatis and rotis

  23. Meenakshi Mitra says:

    Great aloo palak sabji

  24. Pvdoshi18 says:

    hi,

    I have tried your recipes and they are really delicious and easy to make.

    I have a query regarding this recipe. I stay abroad and I don’t get kasuri methi here & also the milk here doesn’t make any malai. So will it change the taste if i don’t use those 2 items? can you suggest any substitute for them?

  25. Pvdoshi18 says:

    hi,

    I have tried your recipes and they are really delicious and easy to make.

    I have a query regarding this recipe. I stay abroad and I don’t get kasuri methi here & also the milk here doesn’t make any malai. So will it change the taste if i don’t use those 2 items? can you suggest any substitute for them?

  26. Abhoy_c says:

    I’m gonna try it right away…it looks good… n after reading posts… its becoming difficult
    to wait further..
    Thanks..

  27. Pranavug10 says:

    Wow I tried it and the alloo palak was so superb

  28. Pranavug10 says:

    Wow I tried it and the alloo palak was so superb

  29. rajiv neela says:

    It was really good.. thanks for the recipe

  30. preethi says:

    very very tasty…

  31. mili says:

    I tried it for dinner yesterday… and it turned out to be great… I didn’t have the kasur methi available with me so just made it by adding a pinch of methi powder… the taste was excellent

  1. September 27, 2011

    […] a sufficient instructions added to help use normal Potatoes as well. I sourced this recipe from Sailu’s Kitchen and minor changes to it. I prepared Aloo Palak or Spinach Potato Curry as a side-dish for Chapati […]

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