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Simple, healthy, and delicious, aloo palak. For nights you’re looking for ways to use up a bag of spinach, and also craving a cozy Indian meal! A hearty curry made with potato cubes, Indian spices, and plenty of baby spinach. Best part? It’s made in one pan, and ready to eat within 30 minutes! Every mouthful is delicious with chapati, rice, and vegan yoghurt. Yum.
This aloo palak recipe is…
- naturally vegan and gluten-free!
- made with minimal spices.
- a great way to sneak in leafy greens.
- perfect to make any night of the week.
- great for meal prep!
Ingredients for healthy aloo palak curry…
- Spinach: Duh! You know how whenever you cook fresh spinach it wilts into pretty much nothing? Well, to make this spinach curry, you’ll need a whole bag. I prefer to use baby spinach over normal (adult spinach?), as it’s naturally less bitter. Cut the spinach leaves roughly, this will help the cooking process, and it’ll ensure you don’t get a massive chunk of spinach when eating.
- Potatoes: For this recipe, you don’t want to use cubed boiled potatoes as they will become mushy. So just peel the skin off the potatoes and cube them.
- Tomatoes: I used tinned chopped tomatoes to save time, but fresh would work too!
- Spices: Cumin seeds, coriander powder, turmeric powder, red chili powder and salt.
- Garlic: I like to do a few thinly sliced cloves, and the rest of the garlic cloves finely chopped.
- Onion: One yellow onion, diced.
- Oil: Vegetable oil, sunflower oil or even avocado oil. Just a few tablespoons.
- Lemon: Just half of a lemon to add a little tang to this curry.
Making the aloo palak masala…
There are numerous ways of making this dry sabzi, but this is by far the easiest. Heat oil in a large pan over medium-low heat. Make sure you use a large pan to make this recipe because of all the spinach we’re going to add! Once the oil has heated up, add in the cumin seeds. Cook for a few seconds or until fragrant. I didn’t have any on hand but feel free to add in a few sliced green chilies for additional heat at this point.
Mix in the chopped onion, and then you’ll want to get them caramelised very slightly. To do this, turn up the heat to medium-high heat and while consistently stirring cook the onions until they take on a light brown color. Turn down the heat to medium, and add in both the finely chopped garlic and thin slices of garlic. Cook for a few seconds, or until fragrant.
Add in the tinned chopped tomatoes. Again, if you have fresh tomatoes feel free to use those instead! Just make sure you chop them up into small-medium-sized chunks! Add in the coriander powder, turmeric powder, red chili powder and salt. Mix until combined, and cook for 2-3 minutes.
Then add in the cubed potatoes. Give everything a good mix together.
All about the spinach…
Next, add as much chopped spinach as you can over the potatoes. Don’t mix the spinach with the potatoes and spices. Just cover the pan with a lid, turn the heat up a little and cook for 5 minutes. I know this technique might seem strange but not only does this make this aloo palak recipe super speedy, but it allows all the flavors to cook together and you won’t have to add loads of water! The moisture from the spinach will trickle down to the potatoes, allowing them to cook and also not stick to the pan! Cool, right? After the 5 minutes is up, give everything a good mix together.
Add in the rest of the spinach, mix and very quickly you’ll notice all the spinach will have wilted perfectly and there’ll be enough water from them to cook this curry together. Bring the curry to a simmer, cover the pan with the lid and cook for 10ish minutes. Make sure you give everything a mix once in a while. Once the potatoes are cooked, there shouldn’t be any excess moisture left. If there is just turn the heat up to high to cook it all off.
And if you find you’re potatoes aren’t cooked, but you have no liquid at the bottom add in a little water, cover and cook until they’re done! Turn down to low-medium heat, and mix in the lemon juice. Crush a little kasuri methi between your palms and straight into the curry if you have it or serve with a little fresh coriander as I did.
My Favorite Way To Serve Aloo Palak Sabzi
- Indian flatbread: Roti, tandoori roti naan or even garlic naan!
- Onions: For me, no curry is complete with sliced onions covered in a pinch of chilli powder.
- Vegan yoghurt: Use your favourite brand!
- Grains: Plain rice, brown rice or even quinoa.
It’s a simple, delicious recipe that’s also super healthy and cozy. The type of recipe the whole family will love. Store any leftover aloo palak in an airtight container and keep refrigerated for 3-4 days. To reheat, pop it in the microwave for a couple of minutes.
After you give this aloo palak curry recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to repost your images!!
More vegan Indian recipes you’ll love
- Palak Paneer with Tofu
- Jeera Aloo
- Black Eyed Peas Curry
- Masala Corn (Spicy Sweet Corn Chaat)
- Dahi Chana Chaat
Ingredients
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 onion (diced)
- 8 garlic cloves (3 thinly sliced. 5 finely chopped)
- 3 medium potatoes (skin peeled, and cut into small-medium sized cubes)
- 1/2 cup tinned chopped tomatoes
- 1 tbsp coriander powder
- 1/2–2 tsp red chili powder
- 1/4–1/2 tsp turmeric powder
- salt (to taste)
- 500 g bag of baby spinach
- 1/2 lemon (juiced)
Instructions
- Heat oil in a large pan over low-medium heat. Add the cumin seeds and once fragrant mix in the diced onions. Turn the heat up and while consistently stirring, cook the onions until slightly golden. Turn the heat down a little. add in both sliced garlic. and chopped garlic. Cook for a few seconds. Add in the tinned chopped tomatoes, chili powder, coriander powder, turmeric powder and salt. Mix, and cook for 2-3 minutes.
- Mix in the chopped potatoes, and then place as much of the baby spinach as you can over the potatoes. Don't mix! Cover the pan with the lid, and cook for 5 minutes over medium-high heat. Remove the lid, mix, and then add in the rest of the baby spinach. Mix to combine. Bring to a simmer. Cover the pan with the lid and cook for around 10 minutes. Mixing occasionally. You should have enough liquid in the pan from the spinach, but if you need more add a little water. Once the potatoes are cooked, turn up the heat to cook off any of the excess moisture. Mix in lemon juice. Serve warm!
