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Best Aloo Palak - Potato and spinach Indian dish

Vegetarian potato and spinach classic dish

Quick answerMakes 4 servings, ready in 40 minutes, Indian cuisine.
By Jaron Kimhi··👁 554 views
aloo palak
What is it about spinach and potatoes that pair so well? It's a great match in every cuisine, but the Indian versions take this combination to the highest peaks. Aloo Palak is one of those dishes you can easily make as a side dish in an Indian dinner or as a main dish. Aloo (potato) Palak (spinach) is a signature Indian dish, originally from the states of Punjab, Haryana, and Uttar Pradesh, and it's also popular in Pakistan. The most well-known version of this genre is the Palak Paneer — spinach gravy with paneer cheese instead of the potatoes in this recipe. This classic dish can be made as a wet spinach gravy with potatoes swimming in it, or as a curry of potatoes and spinach with little or no gravy. In this recipe I'll go for the gravy version, which is in my opinion a better dish — certainly if you add a side of rice or chapati, letting this amazing gravy soak into the rice. I usually wipe the bowl with a chapati until it's finished. aloo palak

Aloo Palak master plan

When making the spinach sauce, keep in mind that the heart of the dish — what determines the flavor — is the spice mixture added before the spinach. Only after the spices have exhaled and sweated out all their flavors and aromas can you move to the next stage and ultimately blend this sauce into a smooth paste. Aloo palak There are various ways to make this dish. If you want to take it to a smoother, more paste-like consistency, add some cream to the sauce. In my opinion it's not needed — instead I use butter or ghee (purified butter) and cashew paste to smooth out the sauce and thicken it. The potatoes are precooked in hot water and added to the sauce only at the final stage. We don't want them to fall apart in the dish — we want them to be firm. Try making this dish in your own variation. It's colorful and fun for any occasion.

Method

  1. 1

    Boil the potatoes and blanch the Spinach· 7 minutes

    Bring 2 medium pots to a simmer. set a bowl with ice water. In one of the pots drop the potatoes for about 20-30 minutes, they need to be a bit firm, not mushy. In the second pot drop the spinach for about 4 minutes and immediately drop into the ice water in order for the spinach to stop its cooking and remain a bright green color. Dry the spinach with a towel.

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  2. 2

    Start the sauce

    Heat a large pan over medium heat. Add 1 tbsp of butter and wait for it to melt completely, add the cumin seeds, stir for 30 seconds until they start to crackle. Add the onion and mix for 3 minutes, throw in the garlic and ginger and mix for another minute, add the tomato and stir for another 2 minutes. Throw in the cumin powder, coriander powder and turmeric powder, mix for 5 more minutes until the mixture start to sweat, lose most of its liquids and spices add all their flavor.

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  3. 3

    Grind the spinach and tomato mix· 3 minutes

    Add the spinach to the blender and grind to a smooth paste, add water in the blender up to 1/2 a cup if needed (if blender is stuck) and blend until smooth. Add the tomato mixture from the pan to the blender with the spinach puree and blend until you receive a smooth paste.

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  4. 4

    Finishing the sauce and serving· 10 minutes

    Pour the spinach blend into the pan, add 1 tbsp of butter and cashew paste and stir until incorporated. Add the potatoes and continue cooking the sauce for another 5 minutes, add salt to taste and serve with Rice. Serve with a tablespoon of creme fraiche on top.

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Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
Vegetarian
Cuisines
Indian
Features
Gluten FreeVegetarianPaleo

Questions & answers

Can I use frozen spinach instead of fresh?
Fresh is strongly preferred here because you blanch it specifically to lock in that bright green color — frozen spinach won't give you the same vibrant result. If fresh really isn't an option, thaw and squeeze it bone-dry before blending, but expect a duller color.
What can I swap for cashew paste?
The recipe calls for cashew paste to add creaminess to the sauce — if you don't have it, blend a small handful of soaked raw cashews with a splash of water until smooth. No cashews at all? A spoonful of almond butter works in a pinch.
What can I use instead of crème fraîche?
Sour cream is your easiest swap — same tangy, creamy vibe. Plain full-fat yogurt works too, just dollop it on right before serving so it doesn't split from the heat.
How do I know the potatoes are cooked right?
You want them firm enough to hold their cube shape when you stir them into the sauce — not falling apart. Poke one with a fork around the 20-minute mark; it should meet a little resistance in the center.
Can I make the spinach sauce ahead of time?
Absolutely — blend the spinach and tomato mixture in advance and keep it in the fridge. When you're ready to eat, heat it in the pan, add the butter and cashew paste, then drop in the potatoes and cook for that final 5 minutes.

Nutrition per serving

135
Calories
5g
Total Fat
0.9g
Saturated Fat
12mg
Cholesterol
37mg
Sodium