Aloo Palak (Potato and Spinach Curry)
Aloo Palak, or Potato and Spinach Curry, is a comforting and nourishing dish that combines tender potatoes with vibrant spinach in a flavorful curry. This recipe is perfect for busy weeknights or family gatherings, providing a delightful balance of sweetness and savoriness that appeals to everyone. With its simple ingredients and straightforward preparation, Aloo Palak can quickly become a staple in your meal rotation. Its health benefits, combined with its ability to please both kids and adults, make it an excellent choice for a wholesome dinner. Pair it with rice or naan for an authentic experience!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Ingredients
Scale
- 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)
- 10 ounces 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 the potatoes in a large pot until tender, about 15 minutes. Drain and set aside.
- In a large saucepan over medium-high heat, melt coconut oil. Add cumin seeds and let them sizzle until fragrant.
- Sauté the chopped onions for about 3 minutes until soft. Add minced garlic and grated ginger; cook for another minute until fragrant.
- Stir in ground coriander, cumin, turmeric, and paprika; mix well to coat.
- Add chopped spinach and cook until wilted, about 2 minutes.
- Season with sea salt and add boiled potatoes; stir gently for about 3 minutes to combine flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg