Aloo Palak Gravy Veg Recipes of India Made Easy

Indian cuisine offers a vibrant tapestry of flavors, and one of its most wholesome and comforting dishes is the aloo palak gravy. This delightful combination of tender potatoes and nutrient-rich spinach simmered in a spiced, creamy tomato-based gravy is a staple in many Indian households.

Whether you’re a seasoned cook or a novice in the kitchen, making aloo palak gravy is incredibly rewarding. Not only is it packed with iron and vitamins from the spinach, but the potatoes add a hearty, satisfying texture that makes this dish a perfect choice for lunch or dinner.

This recipe captures the essence of traditional Indian flavors with aromatic spices and a luscious gravy that pairs beautifully with roti, naan, or steamed rice.

In this blog post, we’ll guide you through a simple, foolproof method to prepare this classic dish, with tips to customize it according to your taste. Plus, we’ll share some variations and serving ideas, so you can enjoy aloo palak gravy in different ways.

Ready to dive into a bowl of comforting Indian goodness? Let’s get cooking!

Why You’ll Love This Recipe

Aloo palak gravy is a perfect blend of nutrition and taste. The earthy potatoes and fresh spinach create a hearty dish that is both filling and healthy.

What makes this recipe stand out is its balanced spice profile – aromatic yet gentle enough for everyday meals. Plus, it’s a one-pot wonder that comes together quickly, making it ideal for busy weeknights.

Whether you are vegetarian, vegan, or just looking for a wholesome meal, this recipe fits the bill. The gravy is rich but made without heavy cream, relying on natural ingredients to bring out the flavors.

It’s also gluten-free and can be adapted to be vegan by using oil instead of ghee.

And if you love exploring Indian cuisine, you might also enjoy our Bread And Gravy Recipe or the comforting Braised Pork Ribs With Radish Recipe.

Ingredients

• 3 medium potatoes, peeled and diced
• 4 cups fresh spinach leaves, washed and chopped
• 2 medium tomatoes, pureed
• 1 large onion, finely chopped
• 2 green chilies, slit (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 2 tablespoons oil or ghee
• Salt to taste
• 1/2 cup water (adjust for gravy consistency)
• Fresh coriander leaves for garnish

Equipment

• Large non-stick pan or kadai
• Medium-sized pot (for boiling potatoes)
• Blender or food processor (for tomato puree)
• Wooden spoon or spatula
• Knife and chopping board
• Measuring spoons and cups

Instructions

1. Boil the potatoes: Place diced potatoes in a pot with enough water, add a pinch of salt, and boil until tender but not mushy (about 10-12 minutes). Drain and set aside.
2. Prepare the spinach: Wash the spinach thoroughly and chop roughly. Blanch the spinach in hot water for 2 minutes, then immediately transfer to cold water to retain the green color. Drain and set aside.
3. Make the tomato puree: Chop tomatoes and blend them into a smooth puree. Keep aside.
4. Heat oil or ghee: In a large pan, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
5. Sauté onions and spices: Add chopped onions and green chilies. Cook until onions turn golden brown, about 6-8 minutes. Then add ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
6. Add the tomato puree: Pour in the tomato puree, mix well, and cook for 5-7 minutes until the oil starts to separate from the masala (spice mixture).
7. Spice it up: Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for another 2 minutes.
8. Add spinach and potatoes: Add the blanched spinach and boiled potatoes to the pan. Mix gently to combine with the masala.
9. Simmer the gravy: Add water to reach your desired gravy consistency. Cover and cook on low heat for 8-10 minutes, allowing the flavors to blend.
10. Finish with garam masala: Sprinkle garam masala over the dish and give it a final stir. Cook for 1 more minute.
11. Garnish and serve: Turn off the heat. Garnish with fresh coriander leaves and serve hot with roti, naan, or steamed rice.

Tips & Variations

Tip: For a creamier texture, add a splash of coconut milk or cashew paste towards the end of cooking. It adds richness without overpowering the spices.

Variation: Try adding a pinch of dried fenugreek leaves (kasuri methi) for an extra layer of aroma. You can also toss in some peas or paneer cubes for added protein and texture.

Storage: This dish keeps well in the refrigerator for up to 3 days and tastes even better the next day as the flavors develop.

Nutrition Facts

Serving Suggestions

Aloo palak gravy pairs wonderfully with a variety of Indian breads such as roti, naan, or paratha. You can also enjoy it alongside steamed basmati rice or jeera rice for a fulfilling meal.

For a complete Indian dinner, serve aloo palak gravy with a side of Breakfast Wellington Recipe to start the day or with some cooling yogurt raita to balance the spices.

If you’re in the mood for exploring more vegetable gravies, check out our Bok Choy Indian Recipe or Blackstone Lo Mein Recipes for unique twists.

Conclusion

Aloo palak gravy is a comforting, nutritious, and delicious dish that truly represents the heart of Indian home cooking. It’s easy to prepare, uses everyday ingredients, and offers a wonderful balance of flavors and textures.

This recipe is a fantastic way to include more greens in your diet while enjoying the warmth of traditional spices.

Perfect for family meals or casual dinners with friends, aloo palak gravy is versatile and can be adapted to suit your preferences. Whether you’re serving it with soft rotis or fluffy rice, this dish is sure to become a favorite on your dinner table.

Give it a try and savor the goodness of Indian flavors in every bite!

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