Aloo Palak Curry Recipe Veg Recipes Made Easy and Tasty

If you’re looking for a wholesome, comforting, and nutritious Indian vegetarian dish, aloo palak curry is a fantastic choice. This classic recipe combines tender potatoes (aloo) with vibrant spinach (palak) simmered in a fragrant and mildly spiced tomato-based gravy.

It’s a beloved staple in many Indian households, loved for its earthy flavors, simple ingredients, and heartwarming qualities. Whether you’re a seasoned vegetarian or just looking to add more greens to your diet, this curry is both satisfying and healthy.

Perfect to enjoy with steamed basmati rice or warm rotis, this dish is quick enough for a weeknight dinner yet flavorful enough to impress guests. Plus, it’s gluten-free, packed with iron and fiber, and can be customized with your favorite spices.

In this post, I’ll take you through every step of making delicious aloo palak curry, share some useful tips, and suggest variations to suit your taste buds.

Why You’ll Love This Recipe

This aloo palak curry recipe is a delightful blend of nutrition and taste. The spinach brings a fresh, slightly earthy flavor and is a powerhouse of vitamins A, C, and K, along with iron and antioxidants.

The potatoes add a comforting texture and mild sweetness, making the dish hearty and filling.

What makes it even better is its versatility and simplicity. You don’t need fancy ingredients or complicated techniques — just basic spices and fresh produce.

It’s a perfect dish for beginners and experienced cooks alike. Also, it pairs well with a variety of Indian breads and rice dishes, making it a great addition to your weekly meal plan.

Whether you want to eat light or pack in some wholesome goodness, this curry fits the bill. Plus, it’s vegan-friendly and can be made oil-free with a few easy tweaks.

Ingredients

• 3 medium potatoes (peeled and cubed)
• 4 cups fresh spinach leaves (washed and chopped)
• 2 tablespoons oil (vegetable or mustard oil preferred)
• 1 large onion (finely chopped)
• 2 medium tomatoes (pureed or finely chopped)
• 3 cloves garlic (minced)
• 1-inch piece ginger (grated)
• 2 green chilies (slit, optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 cup water (adjust as needed)
• Fresh cilantro (for garnish)
• Lemon wedges (optional, for serving)

Equipment

• Large skillet or deep pan
• Knife and chopping board
• Measuring spoons
• Wooden spoon or spatula
• Blender or hand masher (if pureeing tomatoes)
• Serving bowl

Instructions

1. Prepare the potatoes: Peel and cut the potatoes into medium-sized cubes. Rinse them well and set aside.
2. Heat oil and temper spices: In a large skillet, heat 2 tablespoons of oil over medium heat. Once hot, add 1 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant.
3. Sauté onions, ginger, and garlic: Add the finely chopped onions and sauté until they turn golden brown. Then, add the minced garlic, grated ginger, and slit green chilies. Cook for another 2-3 minutes until aromatic.
4. Add tomato base: Stir in the pureed or finely chopped tomatoes. Cook on medium heat until the oil starts separating from the masala, about 5-7 minutes.
5. Spice it up: Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and salt to taste. Mix well and cook the spices for 2 minutes to release their flavors.
6. Cook the potatoes: Add the cubed potatoes to the pan. Stir to coat them in the masala. Pour in 1 cup of water, cover, and let it simmer for 15-20 minutes or until the potatoes are tender.
7. Add the spinach: Once the potatoes are cooked, add the chopped spinach leaves. Stir and cook uncovered for about 5-7 minutes until the spinach wilts and blends into the curry.
8. Finish with garam masala: Sprinkle 1/2 teaspoon garam masala over the curry. Stir well and cook for another 2 minutes.
9. Garnish and serve: Turn off the heat, garnish with fresh cilantro, and serve with lemon wedges on the side.

Tips & Variations

To make your aloo palak curry creamier, add a splash of coconut milk or a dollop of yogurt after cooking the spinach.

• For a smokier flavor, try adding a pinch of smoked paprika or a few drops of smoked oil.
• Use baby spinach for a more tender texture or kale for a heartier bite.
• To reduce cooking time, parboil the potatoes before adding them to the curry.
• For added protein, toss in some cooked chickpeas or paneer cubes.
• Adjust the spice level by varying the amount of green chilies and red chili powder.

Nutrition Facts

Serving Suggestions

This aloo palak curry is wonderfully versatile and pairs beautifully with many Indian staples. Serve it hot with:

• Steamed basmati rice for a simple, comforting meal
• Warm chapati or roti for a wholesome, hand-held option
• Jeera rice (cumin rice) to add a subtle aromatic touch
• Alongside Bread And Gravy Recipe for a fusion-inspired meal

For a more elaborate spread, consider pairing it with other vegetarian delights such as dal, raita, and pickles. This makes a nutritious and colorful feast that is sure to satisfy.

Conclusion

The aloo palak curry is a timeless classic that brings together the best of Indian home cooking — simple ingredients, bold flavors, and nourishing benefits. Whether you’re a vegetarian or simply seeking a delicious way to enjoy more greens, this recipe ticks all the boxes.

It’s easy to make, budget-friendly, and can be adapted to suit your preferences.

Beyond its taste and nutrition, cooking this curry is a joyful experience that connects you to centuries of culinary tradition. If you enjoyed this recipe, you might also want to explore other fantastic dishes like our Breakfast Wellington Recipe or try something heartier like the Braised Pork Ribs With Radish Recipe.

For a unique twist on poultry, don’t miss the Bluebill Duck Recipes.

Happy cooking and enjoy your flavorful journey into Indian vegetarian cuisine!

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