Aloo Palak (Potato and Spinach Curry): 6 Easy Steps

Name: Aloo Palak (Potato and Spinach Curry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 3 medium potatoes, peeled and chopped; 2 tablespoons coconut oil; 1/4 teaspoon cumin seeds; 1 onion, chopped; 4 cloves garlic, minced; 1/2 inch ginger, grated; 1 (10-ounce) bag chopped spinach, fresh or frozen; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon ground paprika; Sea salt, to taste

Jump to Recipe

If you’ve ever craved something cozy, nourishing, and wildly satisfying after a long day, Aloo Palak (Potato and Spinach Curry) is about to become your new kitchen hero. This classic Indian-inspired dish brings together tender potatoes and vibrant spinach in a warmly spiced embrace that feels like a hug in a bowl. It’s simple, budget-friendly, and just fancy enough to make a Tuesday night feel special.

I’m Chef Omar, and this is exactly the kind of recipe I love sharing—straightforward, flavorful, and forgiving if the kids interrupt you mid-chop (been there). Whether you’re cooking for family, friends, or just yourself with leftovers in mind, this curry checks all the boxes.

Why You’ll Love This Aloo Palak (Potato and Spinach Curry)

Let’s be honest: weeknights are busy. This dish understands that.

Comfort without heaviness: Soft potatoes soak up spices while spinach adds freshness.
Pantry-friendly: Most spices are probably already in your cabinet.
Flexible: Works as a main, a side, or even a snack with warm naan.
Nutritious: Fiber-rich, plant-forward, and naturally gluten-free.
Crowd-pleasing: Mild, savory, and customizable for spice lovers.

Your kitchen will smell incredible—earthy cumin, warm turmeric, and garlic doing their happy dance.

Ingredients You’ll Need (Simple & Honest)

Here’s what goes into this cozy classic:

3 medium potatoes, peeled and chopped
2 tablespoons coconut oil
1/4 teaspoon cumin seeds
1 onion, chopped
4 cloves garlic, minced
1/2 inch ginger, grated
1 (10-ounce) bag chopped spinach, fresh or frozen
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground paprika
Sea salt, to taste

That’s it. No mystery ingredients, no special trips to the store.

Step-by-Step: How to Make Aloo Palak Like a Pro

This recipe is designed for real life. Clear steps, no stress.

1) Boil the Potatoes

Bring a large pot of salted water to a boil. Add the chopped potatoes and cook until fork-tender, about 15 minutes. Drain and set aside. Try not to snack on them. (I said try.)

2) Build the Flavor Base

Heat coconut oil in a large saucepan over medium-high heat. Add cumin seeds and let them sizzle—this wakes up their aroma. Once fragrant, toss in the chopped onion. Cook for about 3 minutes, until soft and lightly golden.

3) Add Garlic & Ginger

Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring constantly so nothing burns. This is where the magic starts.

4) Spice It Up

Add ground coriander, cumin, turmeric, and paprika. Stir well so the onions are coated. The spices should smell warm and toasty, not burnt.

5) Spinach Time

Add the spinach and cook, stirring, until wilted—about 2 minutes if fresh, slightly longer if frozen. Don’t worry if it looks like a lot at first. Spinach always settles down.

6) Bring It All Together

Season with sea salt. Add the cooked potatoes and gently stir so everything mingles. Let it cook for 3 more minutes so the flavors blend beautifully.

Taste. Adjust salt. Smile.

Aloo Palak (Potato and Spinach Curry) served with soft potatoes and rich spinach gravy — A comforting bowl of Aloo Palak (Potato and Spinach Curry) made with tender potatoes, sautéed spinach, and warm Indian spices.

Chef Omar’s Kitchen Tips (Because Life Happens)

Frozen spinach is your friend. No shame here. Just squeeze out extra water.
Potatoes too soft? That’s okay. Slightly creamy curry is still delicious.
Want heat? Add a pinch of chili flakes or a chopped green chili.
Too thick? A splash of water or coconut milk loosens things right up.
Oil swap: Olive oil works if coconut oil isn’t your thing.

And if your spices look a little rebellious in the pan—don’t panic. They mellow out once everything comes together.

A Little Story from My Kitchen

This Aloo Palak (Potato and Spinach Curry) became a staple after one of those “surprise guests at the door” evenings. I had potatoes, spinach, and a few spices. Thirty minutes later, we were all sitting around the table, scooping up curry with bread, wondering why we don’t cook like this every week. Sometimes the simplest meals turn into the most memorable ones.

Serving Ideas (Make It a Meal)

Serve over steamed basmati rice for classic comfort.
Pair with naan or roti to scoop up every last bite.
Add a side of cool yogurt or cucumber salad for contrast.
Use leftovers as a wrap filling the next day. Yes, really.

This curry plays well with others.

FAQs About Aloo Palak (Potato and Spinach Curry)

Can I use sweet potatoes instead?

Absolutely. They add a gentle sweetness that pairs nicely with the spices.

How long does this keep in the fridge?

Stored in an airtight container, it keeps well for 3–4 days. The flavors actually deepen overnight.

Is this freezer-friendly?

Yes. Freeze for up to 2 months. Thaw overnight and reheat gently.

Can I add protein?

Sure! Chickpeas or tofu are great additions. Stir them in with the potatoes.

Is this kid-friendly?

Very. It’s mild as written. You can always spice up your own plate later.

Nutrition Snapshot (Per Serving)

Calories: 206 kcal
Carbohydrates: 33 g
Protein: 4 g
Fat: 8 g
Fiber: 5 g
Potassium: 776 mg

Comfort food that still loves you back.

Bring This Cozy Classic to Your Table Tonight

There’s a reason Aloo Palak (Potato and Spinach Curry) has stood the test of time. It’s warm, dependable, and full of flavor without being complicated. Whether you’re feeding a family, meal-prepping for the week, or just craving something comforting, this dish delivers every single time.

So grab your pan, turn on some music, and let this curry work its quiet magic. From my kitchen to yours—happy cooking, and may your potatoes always be tender and your spinach perfectly wilted.

Keep the Cozy Curry Love Going

If this Aloo Palak (Potato and Spinach Curry) warmed your kitchen and your heart, there are plenty of delicious next stops to explore. These recipes keep the same comforting, spice-kissed, feel-good energy—perfect for easy dinners when you want something nourishing and deeply satisfying:

If you’re in the mood for another spinach-packed favorite, try Dal Palak (Spinach Dal) made for cozy weeknight dinners—it’s soothing, simple, and always hits the spot.
Craving something creamy and bold? Indian Butter Chickpeas with rich, comforting curry flavor brings that same warm spice profile with a hearty, protein-rich twist.
Love the combination of greens and legumes? Chana Saag with chickpeas and spinach in a savory curry is a natural next dish to fall for.
And if you’d like to see another home-cook approach to this classic, Easy Spinach Potato Curry with traditional flavors offers a lovely, complementary take worth exploring.

These dishes keep the comfort flowing, the spices warm, and the cooking joyful—exactly how home meals should feel.