Aloo Palak (Potato and Spinach Curry)

Aloo Palak, or Spinach and Potato Curry, is quite popular in Indian or Pakistani recipes. The soft, buttery potatoes melt in the mouth with the spinach combined, giving you a touch of perfect sweetness and savoriness at the same time.

5 from 13 votes

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Course: Entrée, Main Course, Snack

Cuisine: Indian

Keyword: Aloo Palak (Potato and Spinach Curry)

Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 206kcal

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 potatoes in large pot until tender, about 15 minutes. Drain water and set aside.
Heat oil in a large saucepan on medium-high heat, add cumin seeds until sizzling. Add onions and cook until soft, about 3 minutes.
Add garlic and ginger and cook for another minute, stirring constantly
Add coriander, cumin, turmeric, paprika.
Stir in spinach and cook stirring until wilted, about 2 minutes.
Season with salt. Add potatoes and stir occasionally for flavors to blend, about 3 minutes.

Nutrition