Aloo Palak Potato Spinach

This is a warm bowl full of potatoes and spinach, bringing simple stuff together in a big burst of bold, cozy flavors. The potatoes soak up all the good spices, and the spinach not only pops with color but also loads you up with nutrients. It hits the spot and keeps you feeling good.

I stumbled onto Aloo Palak when I was hanging out with my neighbor from Delhi, who showed me how to pull together some of his favorite Indian dishes. Our lessons quickly turned into a weekly hangout, where we'd try out all sorts of new spice combos from different parts of India.

Vibrant Ingredients

• Oil: Any basic cooking oil gets the job done, but mustard oil or ghee will bring out those traditional flavors
• Ground spices: Throw in some coriander, cumin, turmeric, and paprika to crank up the flavor
• Spinach: Fresh is great for a bright color, but frozen makes it a snap and still tastes awesome
• Garlic and ginger: These two always boost the warmth, making everything deeper and richer
• Onion: Tossed in for that sweet, savory kick that pulls all the spices together
• Cumin seeds: These tiny seeds start things off with their nutty punch when they hit hot oil
• Potatoes: Grab Yukons or Russets—they get tender but won’t turn mushy in your pan

Easy-To-Follow Steps

Mix it all and simmer:

Gently fold the cooked potato cubes into the spinach and spice mixture. Add a bit of water if things look dry. Let everything mingle over the heat for 3-5 minutes, so that all the flavors soak into the potatoes.

Toss in the spinach:

Stir your spinach into the sizzling pan until it wilts. Fresh leaves melt super fast, and frozen works just as well—just break apart any cold clumps and heat 'em through.

Sprinkle in your ground spices:

Time to shake in your coriander, cumin, turmeric, and paprika. Get them all over the onion mix and stir for half a minute or so till your kitchen smells amazing. Don’t let them burn—they’ll taste bitter if you do.

Pop in garlic and ginger:

Add your minced garlic and grated ginger. Keep it moving for about a minute, so nothing sticks and burns. When your house smells incredible, they’re perfect.

Add your onion:

Slide in the chopped onion and let it cook for three to four minutes. Stir now and then, and let the edges brown a little for some sweet flavor.

Heat those spices up first:

Pour oil into a big pan and get it nice and hot over medium-high. Drop in the cumin seeds; as soon as they sizzle and release their scent, you’re set to go.

Get your potatoes ready:

Start by peeling and dicing your potatoes into chunks about an inch wide. Boil them in salty water until they’re barely tender, roughly 15 minutes. Don't cook them to mush—they’ll finish up in the pan. Drain well and keep handy.

The first time I dished this up for my kids, I figured they'd balk at all the green. But they actually dubbed it “emerald potato treasure” and beg for it all the time. Getting those spices sizzling is what turns regular ingredients into something truly awesome.

Spice Level Tweaks

Normally Aloo Palak is more on the flavorful side, not crazy hot, but you can easily dial things up. Add a quarter-teaspoon of cayenne for a tiny kick when you're mixing spices. Want a medium burn? Chop up a green chili and toss it in with your onions. Craving more heat? Stir in a half-teaspoon of red chili powder and throw some fresh chili slices on top when serving.

Prep-Ahead Tips

This dish is even better when you let it sit—ideal for those who like to plan meals ahead. Cook everything fully, pop it in a container, and stash it in the fridge for up to three days. The flavors meld and get stronger. When you’re ready to reheat, add a splash of water and warm it up on the stovetop or zap it in the microwave. The potatoes will get even tastier after hanging out overnight.

Serving Pairings

This goes great with so many sides. Grab some naan or roti and scoop it right up, or serve with a pile of fluffy basmati rice for a more filling meal. Cool it off with raita—just mix yogurt, cucumber, and mint together for a fresh side. If you’re going all out, toss some fresh cilantro up top and serve alongside lentil dal or a chilled salad of chopped tomato, cucumber, and onion.

This Aloo Palak shows how just a handful of everyday ingredients can come together and make something awesome—delicious and unforgettable for the family.

Foire aux questions sur la recette

→ Should I go for fresh spinach or frozen?

Either works fine. If you’re using fresh spinach, about a pound should do—just rinse really well and chop before tossing it in. Frozen spinach makes things quicker but both give you good results.

→ Will this dish end up being pretty hot?

It usually isn’t super spicy—it’s more about those nice smoky and earthy flavors from cumin, turmeric, and coriander. Want more kick? Go ahead and add chili or some chopped green chilies.

→ What should I serve on the side?

Try warm naan, fluffy rice, or roti with your aloo palak. If you want a fuller meal, throw a little dal or raita on the table too.

→ Can I fix this a day ahead?

Yes, and honestly it’s even tastier the next day. Pop it in the fridge tight in a lidded container for up to three days, then reheat on your stove when you want it.

→ Any ways to tweak it?

For sure! Try adding tomatoes for a bit of zing, throw in some coconut milk or cream, or add paneer cubes for extra protein. Broccoli, peas, or cauliflower also fit right in. Play with the spices till you like it.

→ Is this vegetarian or totally plant-based?

It’s totally veggie-friendly. To keep it vegan, skip ghee and stick with regular veggie oil. That’s pretty much it for a plant-based version.