Potato Spinach Curry Recipe
Punjabi style Aloo Palak Curry is a quick, easy and delicious dish made with fresh greens and potatoes. Aloo Palak is more than just a curry — it’s a beautiful blend of Indian home cooking, nutrition, and soulful flavors. With every spoonful, you taste the comfort of potatoes and the vibrant nourishment of spinach. Light, wholesome, and incredibly versatile, this dish deserves a place in your weekly meal rotation. Try out this potato spinach curry recipe for rice or chapathi.
Servings: 2
Calories: 179kcal
Ingredients
- Potatoes – 2 medium
- Palak – 1 ½ cups
- Oil – ½ tbsp
- Cumin Seeds – 1/4 tsp
- Grated ginger – ½ tsp
- Grated garlic – ½ tsp
- Green chilli – 1
- Onion – 1 small
- Tomato – 1 small
- Turmeric – ¼ tsp
- Chilli powder – ½ tsp
- Coriander powder – ½ tsp
- Garam Masala Powder – ½ tsp
- Salt to taste
Instructions
- Wash the spinach and blanch in hot water. Puree the spinach in a blender. Peel and cut potatoes and partially cook.
- Chop the onion and tomato. Slit the green chilli.
- Heat ½ tbsp oil in a pan. Add 1/4 tsp cumin and allow to splutter.
- Add grated ginger and garlic. Sauté till the garlic browns.
- Add the chopped onion and green chilli. Fry for 2-3 minutes
- Add the chopped tomato and cook till soft.
- Sprinkle salt, turmeric, coriander pwd, garam masala pwd and red chilli powder. Mix well.
- Add the partially cooked potatoes. Combine well.
- Tip in the spinach puree. Mix and cook uncovered for 2-3 minutes. Remove and serve Spinach Potatoes Curry hot with Rotis.
Notes
- You can blend in 1 tbsp of curd if required.
- A pinch of asafoetida can be added to the dish.
- A few drops of lemon juice can be sprinkled on top of the finished dish.