By Rajlakshmi
November 27, 2025
One of the most well-liked vegetarian curries in Indian cuisine is called aloo palak, which is short for spinach and potato curry. There is often no actual ‘curry’ or ‘gravy’ because it is either dry or stir-fried. Aloo palak can be prepared in myriad different ways.
2 bunches of organic spinach, thoroughly washed and stems removed 1 large potato, peeled and cubed 1/4 cup oil 1 tbsp ghee or butter, optional 1 tsp cumin seeds 1 medium onion, finely chopped 1-2 green chilli peppers, slit in half 3-4 cloves garlic, crushed
1/2-inch piece of ginger, crushed 1 medium to large tomato, finely chopped 1 tsp coriander powder 1/2 tsp cumin powder 1/4-1/3 tsp turmeric powder 1/4 tsp red chilli powder ¾-1 tsp salt, or to taste 1/4 tsp garam masala, optional 1 tsp freshly squeezed lime or lemon juice
Pulse or hand-chop spinach and refrigerate for an hour.
Boil the salted potato cubes until they are tender. Drain them completely and set aside.
Add tomatoes, salt, and all the spices except garam masala after sizzling cumin in hot ghee and cooking onions, chillies, garlic, and ginger.
Stir-fry the chopped spinach over high heat until the moisture evaporates. Cook until the raw flavour is gone.
Add the boiled potatoes, garam masala, salt and then pour in some fresh lemon juice. Coat the potatoes with the spinach cury.
Serve warm with roti, rice, or naan.