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Aloo Palak (Potato and Spinach Curry)

A family recipe since June 2008

Comforting, everyday Indian curry of tender potatoes simmered with spinach and warm spices. Ready in about 30 minutes, it pairs perfectly with roti or steamed rice.

30 min total4 servings

Ingredients

  • Spinach - 1 whole
  • Potato (medium) - 3 whole
  • Cumin seeds - 1 tsp
  • Ginger-garlic paste - 1 tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 1/2 tsp
  • Garam masala - 1 tsp
  • Tomato - 2 whole
  • Oil
  • Salt

Instructions

  1. 1Boil the potatoes in salted water with a little turmeric powder until they are tender; drain and set aside to cool slightly.
  2. 2Heat oil in a pan until hot, then add the cumin seeds and let them sizzle for a few seconds so they release their aroma.
  3. 3Add the ginger-garlic paste and sauté briefly, then stir in the turmeric, red chilli powder, coriander powder and garam masala and fry for few mins until fragrant.
  4. 4Add the chopped tomatoes and chopped spinach to the pan, stir to combine, cover and cook until the spinach is soft and the tomatoes have broken down.
  5. 5Add the boiled potatoes, break them up a little with the back of a spoon, and cook, stirring, until the mixture is dry and the flavors have come together.
  6. 6Serve hot with roti and pickle. Optional: squeeze a little fresh lemon over the curry before serving.

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