This quick and easy Spinach & Potato (Aloo Palak) curry recipe is full of authentic Indian and Pakistani flavor. This fan-favorite recipe is tested to perfection and made with ingredients you already have! Naturally vegetarian (or vegan, if you omit the ghee)!
Spinach and Potato Curry – Aloo Palak
Aloo Palak, or Spinach and Potato Curry, is one of the most popular vegetarian Indian or Pakistani recipes. It’s typically dry, or stir-fried, so that there isn’t any ‘curry’, per se.
Aloo Palak is the perfect recipe for getting in a concentrated amount of spinach in the most delicious way. Plus, it’s an excellent way to use up wilting spinach.
I’ve tried cooking Aloo Palak in countless ways…With less onion, more onion, yes tomatoes, no tomatoes, tomato paste instead of tomatoes, butter at the end, without chopping the spinach (bad idea), adding potatoes before the spinach, less oil, more oil, covered, uncovered…andddd you’re asleep. 🙂
This method I’m sharing is the culmination of all my Aloo Palak experiments. It’s a tested, perfected, and loved recipe!
Ingredients for Aloo Palak – Spinach and Potato Curry
The best part about this recipe is there are no extra, unnecessary, or hard-to-find ingredients. You’ll need:
- Spinach – feel free to use fresh or frozen. You can also decrease the amount of spinach if you prefer it that way.
- Potatoes – two small russet potatoes would work as would 1 very large.
- Oil, onions, tomatoes, green chili peppers – essentials for almost all south Asian cooking
- Garlic & Ginger – I typically crush mine in a mortar or pestle or in a food processor. You can also use paste if that’s what you have.
- Spices! You’ll need cumin seeds along with spice powders such as coriander, cumin, red chili, and turmeric. Garam masala is optional.
How to make Aloo Palak
- Finely chop the spinach leaves using a food processor. I often use my food processor to chop the onion & tomato as well.
- Boil the potatoes with some salt. Alternately, you can leave the potatoes raw and cook them alongside the spinach.
- Sauté the onion, then add the garlic, ginger, and green chili pepper.
- Stir in the the tomatoes, spices, and salt and allow the potatoes to soften.
- Add the spinach and stir-fry to reduce down. If it’s taking its time, add a bit of water and cover to cook.
- Toss in the boiled potatoes and stir to coat. Sprinkle in a bit of lime or lemon and serve hot.
Tips for making this spinach and potato curry:
- Leaving the pan uncovered ensures that the spinach retains its vibrant green color, taste, and nutrients. If the spinach needs to cook further, lower the heat, add water, and cover to cook until it no longer has a raw taste.
- Different types of spinach will require different cook times. Baby spinach cooks faster while bunch spinach takes a bit more time.
- I like to boil the potatoes so I can start cooking the spinach alongside. If you want to skip boiling the potatoes, you can add them after cooking down the spinach. Add 1/4 cup water along with the potatoes, cover, and allow them to cook on low heat for 20-25 minutes, or until tender.
What to serve with Aloo Palak
More Tested & Perfected Vegetarian Curry Recipes:
I hope you get a chance to try this recipe! If you do, let me know in the comments below! If you’re on Instagram, please tag me so I can see your creations. I love hearing from you!
Spinach and Potato Curry – Aloo Palak (Easy & Authentic)
- 1 pound (16-oz package) of prewashed organic baby spinach OR 2 small organic bunches of spinach (500 grams), washed, rinsed, and stems removed fresh or frozen
- 1 large (or 2 small) russet potatoes (300 grams) peeled and cubed
- 1/4 cup neutral oil such as grapeseed or avocado
- 1 tbsp ghee (or sub butter) optional
- 1 tsp cumin seeds
- 1 medium onion finely chopped
- 1-2 green chili peppers slit in half
- 3-4 cloves garlic crushed
- 1/2 inch piece ginger crushed
- 1 medium to large tomato finely chopped (about 170 grams)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4-1/3 tsp turmeric powder
- 1/4 tsp red chili powder
- ¾-1 tsp salt or to taste
- 1/4 tsp garam masala optional
- 1 tsp freshly squeezed lime or lemon juice
- Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.
- Boil** the cubed potato with 1 tsp salt until tender. Drain and set aside.
- Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.
- Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.