Potato Spinach Curry | Aloo Palak Curry

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Aloo palak or potato spinach curry is super comforting and packed with flavor side dish for chapati, poori appam and many more. The best part about this recipe is there are no extra, unnecessary, or hard-to-find ingredients. A lightly spiced, highly flavored Indian curry, made with fresh spinach leaves and potatoes. 

Potatoes contain vitamin C, which acts as an antioxidant. Antioxidants may help prevent cell damage and cancer and promote healthy digestion and cardiovascular functions.  
Spinach is high in antioxidants, May improve eye health, May decrease cancer cell growth, 
May reduce blood pressure, May promote healthy hair and skin. And therefore this recipe is a complete pack of health for you and your family and added to it, it's made with very little oil and less spice. 

Chop palak finely while you use it in this curry and chop potatoes to the cube. Finally, you can add some coconut milk / whole milk maybe about 3-4tsp to enhance the richness. Even though 
Coconut milk/whole milk isn’t an authentic ingredient in aloo palak, but I loved the richness it adds to my recipe. In my recipe, I have added whole milk. And even you can keep the recipe dry or as little gravy one which is completely up to you.




Ingredients:


  • potato - 2 medium
  • spinach - 300gms
  • oil - 2tsp
  • ginger garlic finely crushed  - 1tsp each
  • onion - 1
  • jeera/cumin seeds - 1tsp
  • dried red chili -2
  • green chili - 2
  • turmeric powder- 1tsp
  • chili powder- 1/2tsp
  • coriander powder - 1tsp
  • salt - as required
  • coriander leaves
  • Kasuri methi
  • coconut milk/whole milk -3or4tsp

 

Procedure:


  • take a kadai, add 2tsp oil
  • to that add 1tsp of cumin/jeera
  • add 2 dried red chilies
  • wait until jeera splutters
  • add onion, saute well until onion softens
  • add required salt, ginger garlic crushed, and again saute well
  • add 2 green chilies, saute well
  • when onion becomes translucent add chopped cubed potatoes
  • close and cook potatoes for 2 mins
  • add turmeric powder, chili powder, coriander powder, and saute well
  • cook until their raw smell is gone
  • ad 1 cup hot water
  • again close and cook until potatoes are cooked
  • potatoes are cooked add finely chopped spinach
  • cook until spinach are really cooked and leaves water
  • add Kasuri methi and coriander leaves and combines well
  • check if salt needs to be added
  • finally, add 3tsp of whole milk/coconut milk. I have added whole milk (optional not in the authentic recipe)
  • now do not cook for more time.
  • ready to serve..enjoy with chapati, poori, etc.








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