Description
Aloo Palak (Potato and Spinach Curry) is a comforting Indian-inspired dish made with tender potatoes simmered in a flavorful spinach base with warm spices. Simple, nourishing, and perfect for weeknight dinners.
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
Instructions
Boil the chopped potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and set aside.
Heat coconut oil in a large saucepan over medium-high heat. Add cumin seeds and cook until sizzling and fragrant.
Add the chopped onion and cook until soft, about 3 minutes.
Stir in the garlic and ginger and cook for 1 minute, stirring constantly.
Add coriander, cumin, turmeric, and paprika. Stir well to coat the onions.
Add the spinach and cook until wilted, about 2 minutes.
Season with salt, add the cooked potatoes, and stir gently.
Cook for another 3 minutes to allow the flavors to blend. Serve warm.
Notes
Frozen spinach works well—just squeeze out excess moisture.
Add chili flakes or green chili for extra heat if desired.
Serve with rice, naan, or roti for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 3 g
- Sodium: 13 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg