Aloo Palak, How to make Potato and Spinach Curry Recipe

Aloo Palak/ Potato and Spinach Curry is a creamy, mildly spiced, and comforting, with soft potatoes soaking up the earthy spinach gravy. There are some dishes that feel like a hug in a bowl — and for me, Aloo Palak is one of them. The simple combination of spinach and potatoes, gently spiced and simmered, instantly takes me back to homely weekday lunches where comfort mattered more than grandeur. The earthy palak, silky and nourishing, wraps itself around soft potato cubes, creating a curry that is as wholesome as it is satisfying. Whether scooped up with warm chapati, or mixed with a spoonful of jeera rice, this humble dish never fails to deliver both nutrition and nostalgia. It’s a reminder that some of the best flavors in Indian cooking are born from simplicity.

Bite of History – Aloo Palak Subzi

Spinach, known in India as palak, is believed to have traveled from ancient Persia into the Indian subcontinent more than a thousand years ago. Revered in Ayurveda for its cooling and cleansing qualities, it quickly became a kitchen staple across regions. Potatoes, however, are much younger guests at our table — they arrived with the Portuguese in the 17th century and slowly won Indian hearts. The marriage of these two — the old-world palak and the newcomer aloo — gave rise to one of the most beloved North Indian curries. Today, Aloo Palak represents this cultural blend: simple, rustic, and full of comfort, just like the meals our grandmothers lovingly stirred in their iron pots.

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Ingredients for Potato Spinach Curry

Ingredient	Role in the Recipe
Spinach (palak)	Base of the curry, gives flavor & nutrition
Potatoes	Adds texture and bite
Onion	Sweetness and body
Tomato	Tanginess and balance
Green chili (optional)	Heat
Garlic	Earthy aroma
Ginger	Warmth and depth
Cumin seeds	Flavorful tempering
Turmeric powder	Color and health
Red chili powder	Spice
Coriander powder	Warm, nutty notes
Garam masala	Aroma and finish
Oil or ghee	Cooking medium
Salt	Seasoning
Cream or yogurt	Creamy texture and balance

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Aloo Palak, How to make Potato and Spinach Curry Recipe

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main courseCuisine: North IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Aloo Palak is a delicious North Indian curry where soft potato cubes are simmered in a smooth spinach gravy with aromatic spices. Nutritious, comforting, and perfect with roti, naan, or rice.

Ingredients for Aloo Palak

4 cups, 4 Spinach (palak) washed and chopped
2 nos. 2 Potato (medium, boiled and cubed)
1 nos. 1 Onion (medium, finely chopped)
1 nos. 1 Tomato (medium, chopped)
1 teaspoon, 1 Garlic garlic paste
½ teaspoon, ½ Cumin seeds
¼ teaspoon, ¼ Turmeric powder
½ teaspoon, ½ Red chili powder
1 teaspoon, 1 Coriander powder
½ teaspoon, ½ Garam masala
2 tablespoon, 2 Oil or ghee
Salt, to taste
2 tablespoon, 2 Cream or yogurt (optional)

Directions to make Aloo Palak

Blanch the Spinach
Wash and clean spinach leaves thoroughly. Boil in water for 2 minutes, then shock in cold water to preserve the bright green color. Blend it into a smooth puree.
Prep the Ingredients
Keep chopped onions, tomatoes, and boiled potato cubes ready. Heat oil in a pan and splutter cumin seeds.
Make the Masala Base
Sauté onions until golden brown. Add ginger-garlic paste and fry until the raw smell goes. Add tomatoes, turmeric powder, coriander powder, red chili powder and garam masala powder. Saute and cook until soft and mushy.
Cook the Potatoes
Add potato cubes and sauté with the masala and spices. Pour in some water and let the potatoes cook until they absorb flavors. Let it cook for 12 to 15 minutes covered.
Add the Spinach Puree
Pour in the prepared spinach puree. Stir and let it simmer for 2 minutes. Adjust salt.
Garnish and Serve
Add a drizzle of fresh cream before serving.
Pair with roti, naan, or rice.

Notes

1 cup= 250 ml

Directions to make Potato spinach masala with step by step images

Blanch the Spinach
Wash and clean spinach leaves thoroughly.
Boil in water for 2 minutes, then shock in cold water to preserve the bright green color. Blend it into a smooth puree.
Prep and Start the Masala Base
Keep the chopped onions, tomatoes, and boiled potato cubes ready. Heat oil in a pan, add cumin seeds, and let them splutter. Sauté the onions until golden brown, then add ginger-garlic paste and fry until the raw smell disappears.
Add Tomatoes
Add tomatoes, turmeric powder, coriander powder, red chili powder and garam masala powder. Saute and cook tomatoes until soft and mushy.
Cook the Potatoes
Add potato cubes and sauté with the masala and spices.
Pour in some water and let the potatoes cook until they absorb flavors. Let it cook for 12 to 14 minutes covered.
Add the Spinach Puree
Pour in the prepared spinach puree. Stir and let it simmer for couple of minutes.
Adjust salt.
Garnish and Serve
Add a drizzle of fresh cream before serving.
Pair with roti, naan, or rice.

Pro Tips to make tasty Aloo Palak Curry

Fry the potatoes lightly before adding them to the spinach base for extra flavor and texture.
Don’t overcook the spinach puree — simmer just enough to preserve its vibrant green color.
Balance bitterness by adding a small splash of cream, yogurt, or even a squeeze of lemon before serving.
For meal prep, blanch and puree spinach in advance, store in the fridge for 2 days, and use when needed.
Use ghee instead of oil for a richer, homestyle taste that pairs beautifully with rotis.

Serving Suggestions for Aloo Spinach Masala

Serve Aloo Palak with hot phulkas, chapati, or butter naan for a cozy family dinner.
Pair it with jeera rice or ghee rice for a wholesome, comforting meal.
Add a side of papad, onion salad, or cucumber raita for balance.
A drizzle of cream or a few fried chili slices on top makes it restaurant-style.