Indian potato curry with spinach (aloo palak) – vegan and Medical Medium
Aloo palak is a popular Indian dish that combines tender potatoes (aloo) and fresh spinach (palak) in a flavorful, spiced curry. Its easy and quick to make. The dish typically features cooked potatoes that are added to a sauce made with sautéed onions, garlic, and ginger, along with a blend of spices like cumin, coriander, and turmeric. The spinach is added towards the end, allowing it to wilt and infuse the curry with its vibrant green color and nutritious benefits.
Not a one pot curry
You can make aloo palak a one pot dinner if you wish. Than you let the potatoes cook in the sauce. But the tremendous benefit of cooking (or as I do: steaming) while you prepare the sauce is time: using two pot you can have this curry on the table in a little over 20 minutes!
This dish is also great with leftover cooked potatoes, like the indian potato curry with green peas: aloo matar.
Measuring spinach in a cup
In Holland we use grams for measurements. For baking and measuring grains and legumes, I am getting used to using cups though. But measuring raw spinach in a cup feels a bit weird for me. I looked it up and the FDA states that 30 grams go in a cup. I rather measure roughly by hand: one large handful equals 50 grams. For this recipe I used 200 gram, so 4 large handfuls. But you can extend to 300 grams or 6 handfuls.
Indian potato curry with spinach (aloo palak)
This recipe may contain
affiliate linksEquipment
- 1 large ceramic non-stick pan
- or medium/large cast iron skillet
- 1 cooking pot or steamer
- potato peeler
- garlic press
- grater
Ingredients
- 3 cups potato cubed (450 grams)
- 4 large handfuls spinach
- 1 green chili pepper
- 1 yellow onion
- 2 cloves garlic
- 1½ tbsp fresh turmeric
- 1 tbsp fresh ginger
- 1 tbsp kasuri methi
- 1 tbsp garam masala (Indian spice mix)
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 1 tbsp coconut oil
Instructions
- Wash and dice the potatoes in bite size cubes. Steam for 15 (soft but still firm) to 20 (soft) minutes.
- In the meantime roast the cumin and coriander seeds in your skillet.
- Chop the onion, green pepper and fry in the coconut oil until the onions are translucent. For oilfree bake with just a little water 'Medical Medium style'.
- Press the garlic and add.
- Grate the ginger and turmeric and add, together with the garam masala and the methi leaves.
- Chop the tomatoes in small cubes and add.
- Let simmer.
- When the potatoes are ready you van chop the spinach and add to the sauce.
- Let the spinach shrink. Then turn the heat down and mix the potatoes through the sauce.
Did you make this curry or do you have any questions? Just leave a comment!