Aloo Palak
Dive into the vibrant flavors of Aloo Palak, a beloved Indian classic that beautifully combines tender potatoes and fresh spinach. This dish is not only a feast for the eyes but also a wholesome delight, enhanced with aromatic spices and a touch of cream for richness. Perfect as a main or side, it's a delicious way to bring a taste of India to your table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- garlic
- ginger
- chopped onions (240 ml)
- boiled potatoes
- frozen cream spinach (240 ml)
- chopped tomato
🧂Spices & Seasonings(5)
- coriander powder (5 ml)
- Cumin seeds (5 ml)
- garam masala (5 ml)
- Salt
- turmeric powder (5 ml)
📦Other(2)
- amchur powder (5 ml)
- kitchen king masala (5 ml)
👨🍳 Instructions
- 1
In a pan, melt the frozen cream spinach.
- 2
Blend the melted spinach.
- 3
In the same pot, heat oil and add cumin seeds, chopped onions, garlic, and ginger.
- 4
Add chopped tomato, salt, turmeric powder, garam masala, coriander powder, amchur powder, and kitchen king masala.
- 5
Cook until the tomatoes are boiled and oil separates.
- 6
Add the blended spinach and mix well.
- 7
Mash the boiled potatoes and add them to the mixture.
- 8
Serve and enjoy.
💡 Pro Tips
- ✓Blanch fresh spinach in boiling water for 45-60 seconds, then shock in ice water to preserve chlorophyll and prevent the gray-brown color that develops when spinach is overcooked.technique45-60 seconds blanching
- ✓Cook your tempering spices (cumin seeds) until they release their volatile oils and darken slightly (30-45 seconds) - you'll hear the sizzling intensity change as moisture evaporates.timing30-45 seconds
- ✓Use waxy potatoes (fingerlings or red potatoes) rather than russets because their lower starch content (14-16%) prevents them from breaking down completely in the curry.ingredient14-16% starch content
- ✓Cook tomatoes until they reduce by about 40% and oil visibly separates - this concentrates flavors and removes excess water that would dilute your spice paste.technique40% volume reduction
- ✓Add spinach puree after oil separation occurs because the acidic spinach (pH 6.0-6.8) can prevent proper browning of onions and spices if added too early.timingpH 6.0-6.8
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Aloo Palak
Dive into the vibrant flavors of Aloo Palak, a beloved Indian classic that beautifully combines tender potatoes and fresh spinach. This dish is not only a feast for the eyes but also a wholesome delight, enhanced with aromatic spices and a touch of cream for richness. Perfect as a main or side, it's a delicious way to bring a taste of India to your table!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- garlic
- ginger
- chopped onions (240 ml)
- boiled potatoes
- frozen cream spinach (240 ml)
- chopped tomato
🧂Spices & Seasonings(5)
- coriander powder (5 ml)
- Cumin seeds (5 ml)
- garam masala (5 ml)
- Salt
- turmeric powder (5 ml)
📦Other(2)
- amchur powder (5 ml)
- kitchen king masala (5 ml)
👨🍳 Instructions
- 1
In a pan, melt the frozen cream spinach.
- 2
Blend the melted spinach.
- 3
In the same pot, heat oil and add cumin seeds, chopped onions, garlic, and ginger.
- 4
Add chopped tomato, salt, turmeric powder, garam masala, coriander powder, amchur powder, and kitchen king masala.
- 5
Cook until the tomatoes are boiled and oil separates.
- 6
Add the blended spinach and mix well.
- 7
Mash the boiled potatoes and add them to the mixture.
- 8
Serve and enjoy.
💡 Pro Tips
- ✓Blanch fresh spinach in boiling water for 45-60 seconds, then shock in ice water to preserve chlorophyll and prevent the gray-brown color that develops when spinach is overcooked.technique45-60 seconds blanching
- ✓Cook your tempering spices (cumin seeds) until they release their volatile oils and darken slightly (30-45 seconds) - you'll hear the sizzling intensity change as moisture evaporates.timing30-45 seconds
- ✓Use waxy potatoes (fingerlings or red potatoes) rather than russets because their lower starch content (14-16%) prevents them from breaking down completely in the curry.ingredient14-16% starch content
- ✓Cook tomatoes until they reduce by about 40% and oil visibly separates - this concentrates flavors and removes excess water that would dilute your spice paste.technique40% volume reduction
- ✓Add spinach puree after oil separation occurs because the acidic spinach (pH 6.0-6.8) can prevent proper browning of onions and spices if added too early.timingpH 6.0-6.8