Spinach Potato Curry is a well-known North Indian dish. It is a wonderful way to incorporate fresh greens into your diet. I make this delicious Aloo Palak Curry when I get fresh spinach from the market. Spinach is usually cooked and then pureed for getting a thick gravy. However, I find the taste of pureed spinach a bit strong and so I prefer to use chopped spinach.
Spinach has a high nutritional value and is rich in antioxidants. It is high in iron and folic acid. I have used Baby Spinach in this recipe. Baby spinach is regular spinach which is harvested within 15-35 days after planting. The leaves of Baby Spinach are smaller and sweeter in comparison with the fully mature spinach leaves.
- Peeled & Diced Potatoes – 2 medium
- Baby Spinach – 10 oz or 300 grams approx
- Diced Onion – 1
- Minced Garlic – 2 cloves
- Chopped Tomato – 1
- Cumin Powder – 1/2 tsp
- Coriander Powder – 2 tsp
- Red Chilly Powder – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Salt – to taste
- Water – 1.5 to 2 cups
- Wash the spinach thoroughly and allow it to drain in a colander. Chop it into small pieces.
- Heat oil in a saucepan and saute onions until translucent.
- Throw in the minced garlic and saute for a minute.
- Next, add the diced potatoes and stir fry for 5-6 minutes so that it begins to brown.
- Add the chopped tomatoes and saute until soft.
- Next, add the chopped spinach along with salt to taste. Saute for around 3-4 minutes so that it wilts.
- Reduce heat and add turmeric, cumin, red chilly powder and coriander powders. Stir fry until the oil separates.
- Pour around two cups of water to the pan and add salt as needed. Cover and cook on medium heat for 8-10 minutes.
- Open the pan and add garam masala powder. Simmer for a few more minutes to obtain the desired consistency and then remove from heat.
- If the gravy appears thin, you can add 2 tbsp of cream.