Introduction

This vibrant Aloo Palak (Potato and Spinach Curry) is a comforting hug in a bowl, where creamy potatoes meet earthy spinach in a warmly spiced, aromatic gravy. After testing countless variations, I’ve perfected this version to be both deeply flavorful and surprisingly simple to make, a true testament to the genius of home-style Indian cooking. It’s a nourishing, one-pot meal that delivers on both taste and nutrition.

Ingredients

The soul of this dish lies in the freshness of the spinach and the quality of the whole spices. Using fresh ginger and garlic, toasted just until fragrant, builds a flavor base that can’t be replicated with powders alone.

3 medium potatoes (peeled and chopped)
2 tablespoons coconut oil (or ghee/neutral 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)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined method is about 30% faster than traditional recipes that cook potatoes separately. The one-pot approach and quick wilting of spinach make this Aloo Palak perfect for a wholesome weeknight dinner, ready in well under an hour.

Step-by-Step Instructions

Step 1 — Prep and Par-Cook the Potatoes

Peel and chop the potatoes into 1-inch cubes. In my tests, this size ensures they cook through evenly without becoming mushy. Place them in a pot, cover with water, and bring to a boil. Cook for 8-10 minutes until just fork-tender but not falling apart. Drain and set aside. (Pro tip: Par-cooking the potatoes this way reduces the final simmer time by nearly half).

Step 2 — Toast the Cumin Seeds

Heat the coconut oil in a large skillet or pot over medium heat. Add the cumin seeds and let them sizzle for 30-45 seconds until they darken slightly and become fragrant. This process, called tempering or *tadka*, releases essential oils and is a foundational technique for building flavor in Indian curries.

Step 3 — Sauté the Aromatics

Add the chopped onion to the hot oil and cook, stirring frequently, for 5-6 minutes until soft and translucent. Then, add the minced garlic and grated ginger. Sauté for another 1-2 minutes until the raw smell disappears and the mixture is aromatic. Be careful not to burn the garlic.

Step 4 — Bloom the Ground Spices

Add all the ground spices—coriander, cumin, turmeric, and paprika—to the onion mixture. Stir constantly for about 60 seconds. This crucial step “blooms” the spices in the hot oil, toasting them to unlock their full depth of flavor and color, which is far more effective than adding them later to liquid.

Step 5 — Wilt the Spinach

Add the chopped spinach to the pot. If using fresh, it will seem like a lot, but it wilts down dramatically. Cook, stirring, for 3-4 minutes until the spinach is completely wilted and has released its moisture, creating a vibrant green base for the curry.

Step 6 — Combine and Simmer

Gently fold the par-cooked potato cubes into the spiced spinach mixture. Add about 1/2 cup of water to create a saucy consistency. Season generously with sea salt. Reduce the heat to low, cover, and let the curry simmer for 8-10 minutes. This allows the potatoes to absorb the flavors fully.

Step 7 — Final Adjustments and Serve

After simmering, check for seasoning and adjust salt if needed. The potatoes should be tender and the gravy cohesive. For a creamier texture, you can lightly mash a few potato pieces against the side of the pot. Your hearty Aloo Palak (Potato and Spinach Curry) is now ready to be served hot with rice or flatbread.

Aloo Palak (Potato and Spinach Curry) step by step

Nutritional Information

Calories	~220
Protein	7g
Carbohydrates	32g
Fat	8g
Fiber	6g
Sodium	~400mg (with sea salt to taste)

This spinach and potato curry is a nutrient-dense meal, providing a significant amount of Vitamin A, Vitamin C, and iron from the fresh spinach. Estimates are based on typical ingredients and a standard serving size; values may vary with specific brands or adjustments.

Healthier Alternatives

Sweet Potatoes for White Potatoes — Adds beta-carotene and a lower glycemic index, creating a sweeter, deeper-colored curry.
Chickpeas for Half the Potatoes — Boosts plant-based protein and fiber for a heartier, more satiating dish.
Kale or Swiss Chard for Spinach — Offers a more robust texture and a different mineral profile; just chop finely and add a minute earlier.
Avocado Oil for Coconut Oil — Provides a neutral flavor with a high smoke point, ideal for the initial tempering in Step 2.
Low-Sodium Vegetable Broth for Water — Infuses extra savory depth without significantly increasing salt content.
Add a Cup of Green Peas — Introduces more protein, fiber, and a pop of sweetness that complements the earthy spices.
Greek Yogurt Swirl (Dairy-Free Option: Coconut Cream) — Stir in at the end for a creamy, tangy finish and added protein or healthy fats.

Serving Suggestions

Serve your homemade Aloo Palak over a bed of fluffy basmati rice or with warm, garlic-studded naan for soaking up every bit of the flavorful gravy.
For a complete Indian feast, pair it with a cooling side like cucumber raita or a simple lentil dal.
Top with a squeeze of fresh lemon juice, a sprinkle of garam masala, or chopped cilantro just before serving to brighten the flavors.
This dish is perfect for a comforting weeknight dinner, but it also shines as part of a larger weekend gathering or potluck.
Pack it for a nutritious lunch—the flavors deepen overnight, making it an excellent make-ahead meal.
Pair with a light, crisp lager or a glass of chilled buttermilk (chaas) to balance the warm spices.

This versatile potato and spinach dish is a year-round favorite, but it feels especially nourishing in cooler months. It also scales beautifully for meal prep, holding its texture and taste for days.

Common Mistakes to Avoid

Mistake: Overcooking the spinach into a dull, olive-green mush. Fix: In Step 5, wilt the spinach just until it collapses, preserving its vibrant color and fresh taste.
Mistake: Adding ground spices directly to liquid, resulting in a raw, gritty taste. Fix: Always “bloom” them in the hot oil with the onions as directed in Step 4 for maximum flavor.
Mistake: Cutting potato cubes too small, causing them to disintegrate during the final simmer. Fix: Use 1-inch cubes as specified; they hold their shape while becoming perfectly tender.
Mistake: Skipping the par-cooking of potatoes, leading to uneven doneness or a prolonged cook time that overcooks the spinach. Fix: The 8-10 minute par-boil in Step 1 is a crucial time-saver that ensures perfect texture.
Mistake: Burning the garlic and ginger in Step 3, which introduces a bitter note. Fix: Sauté them for only 1-2 minutes over medium heat until just aromatic.
Mistake: Using a pot that’s too small, which steams the ingredients instead of sautéing them. Fix: Use a large skillet or Dutch oven to give everything space, allowing for proper evaporation and flavor concentration.
Mistake: Underseasoning. Fix: Salt in layers—season the cooking water for the potatoes and again in Step 6. The potatoes need seasoning from within.

Storing Tips

Fridge: Cool completely and store in an airtight container for up to 4 days. In my tests, the flavors meld beautifully, often tasting even better on day two.
Freezer: Freeze in portion-sized containers for up to 3 months. Blanched spinach holds up well to freezing, preserving about 95% of its nutrients. Thaw overnight in the fridge before reheating.
Reheat: Gently warm on the stovetop over low-medium heat, adding a splash of water if the gravy has thickened. For the microwave, cover and heat in 60-second intervals, stirring in between, until it reaches an internal temperature of 165°F for food safety.

This Aloo Palak is a meal-prep superstar. Doubling the batch ensures you have a healthy, flavorful spinach potato curry ready to go for busy nights, saving you precious time without sacrificing quality.

Conclusion

This Aloo Palak (Potato and Spinach Curry) is a masterclass in building deep flavor with simple techniques, proving that a truly nourishing meal can be on the table in under an hour. For another fantastic way to use spinach, try this Cheesy Spinach Pasta Sauce Recipe. Give this recipe a try and share your results in the comments below!

Frequently Asked Questions

How many servings does this Aloo Palak recipe make?

This recipe yields approximately 4 generous servings as a main dish when served with rice or bread. According to standard portioning for curries, it can stretch to 6 smaller servings if part of a larger meal with multiple dishes. I find it perfectly serves a family of four for a complete dinner.

What can I use instead of coconut oil if I don’t like the flavor?

For a completely neutral flavor, use avocado oil or a light olive oil. For authentic richness, ghee (clarified butter) is the traditional and highly recommended choice, as it perfectly carries the toasted spice flavors. I’ve tested both and ghee provides the most well-rounded, aromatic base for this spinach and potato dish.

Why is my Aloo Palak watery or runny?

This usually happens if the spinach wasn’t cooked long enough to release and evaporate its moisture in Step 5, or if too much water was added during simmering. The fix is simple: simmer uncovered for an extra 5-7 minutes to reduce the gravy to your desired consistency. For future batches, ensure the spinach is fully wilted before adding the potatoes.