Make Ahead

Spinach and Potato Curry (Palak Aloo)

January 17, 2014
1 Ratings
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 8
Author Notes

A lightly spiced, highly flavoured Indian curry, made with fresh spinach leaves and potatoes. —Coffee and Crumpets

What You'll Need
  • 3 pounds fresh spinach leaves, chopped
  • 2 large potatoes, diced medium chunks
  • 1 medium onion, finely chopped
  • 1 green chile
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoons red cayenne chilli powder, optional
  • 2 tablespoons dried fenugreek leaves, optional
  • 1 teaspoon salt
  • 3 tablespoons oil, neutral flavoured
  1. In a large pot, heat the oil on medium heat and brown the onions.
  2. Once the onions are lightly browned, add the garlic and ginger paste and cook for a minute until fragrant.
  3. Add the potatoes and toss in the oil and onions.
  4. Add the turmeric powder, ground cumin, ground coriander and red cayenne powder.
  5. Mix through into the potatoes.
  6. Allow the potatoes to sauté for about 5 minutes. Add enough water to cover the potatoes, cover and let potatoes cook, about 10-15 minutes.
  7. Once the potatoes are just tender, making sure there isn't too much water, add the spinach leaves and cover to allow spinach to wilt. The spinach leaves will release some water so you don't want too much water in the pan before adding the spinach, about a cup and half of water is acceptable.
  8. Once the spinach has cooked down and beginning to get tender, uncover and evaporate some, of the water. Add the green chile and the fenugreek leaves, if using.
  9. Check for salt and adjust. How dry you want the curry is up to you.
  10. If you like the curry drier, then add the spinach leaves when there is barely any water left after the potatoes are done.

See what other Food52ers are saying.

  • Justin Toelle
    Justin Toelle
  • Bethany Ford
    Bethany Ford
  • healthierkitchen
  • Coffee and Crumpets
    Coffee and Crumpets

7 Reviews

moncprov January 14, 2020
Made this with 3 large idaho potatoes and 1/2 lb spinach in a large stock pot. This was enough for 6 servings (we enjoyed it for three nites. Delicious-
Justin T. March 16, 2019
This recipe says it needs 3 lbs of spinach. Surely that can’t be right. I checked your blog and it says 1 there. Typo?
moncprov January 14, 2020
agree that three lbs sounds like too much. I used 1/2 lb spinach and about 2 lbs potatoes (4 large ones cause that's what I had on hand) and it turned out very similar to the photo and was delicious.
Bethany F. January 19, 2019
Made a modified version of this and it was fabulous. Thanks for the recipe and pointers will share on my instagram ( and share this link. Thanks so much!!
healthierkitchen January 18, 2014
This looks terrific - planning to make it soon!
healthierkitchen January 24, 2014
noticing now that the cumin and coriander are not in the ingredient list though they are in the instructions. What are the amounts? thanks.
Coffee A. January 24, 2014
Oh my goodness! Sorry! I just added the quantities. I was copying from my blog and must've missed it! Thank you so much for letting me know :)