Aloo Palak is an Indian Potato Spinach curry. There are different ways to make Aloo Palak. This is my creamy, non-traditional, vegan, and delicious version with baked potatoes!

Aloo palak is such a simple, yet utterly delicious meal. It's a creamy spinach curry (Palak) with potato (Aloo).

Making a spinach curry is my favorite way to use up large amounts of spinach because I always buy big bags of spinach without an actual plan of what I want to do with it.

Also, dark leafy greens like spinach are important for skin, hair and bone health. And with this spinach curry, you're giving your body a boost of nutrients like iron, calcium, folate, and magnesium.

This potato spinach curry is super quick to make. I like to bake the potatoes for crispiness and while they are baking in the oven, we're making the spinach curry, which is also super easy and quick!

How to make Aloo Palak

The ingredients

You will need:

baby potatoes
lots (!) of spinach
coconut milk
tomato
oil
spices
- ginger powder
- garam masala
- salt

The basic steps

Step 1: Wash baby potatoes. Pat them dry. Coat them in oil and add a pinch of salt. Bake them in the oven at 420°F/220°C for 15 to 20 minutes depending on the size.

spinach in pan — Step 2: Cook all the spinach until it's wilted.

wilted spinach, coconut milk and spices in pan — Step 3: Reduce heat. Add the coconut milk, ginger powder, salt, and garam masala.

mixing spinach and coconut milk — Step 4: Use a handheld blender to blend the spinach curry.

spinach curry and tomato — Step 5: Add one chopped tomato to the curry. Let it cook until it's hot and until the tomato is soft.

Serve the Aloo Palak with ...

More vegan curry recipes you will love

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Aloo Palak - Potato Spinach Curry

Bianca Haun | Elephantastic Vegan

Aloo Palak is an Indian Potato Spinach curry. There are different ways to make Aloo Palak. This is my creamy, non-traditional, vegan, and delicious version with baked potatoes!

4.46 from 11 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Fusion, Indian, Vegan

Servings people

Calories 564 kcal

Ingredients

Potatoes

▢ 10 baby potatoes
▢ 1 teaspoon canola oil (or any other neutral plant-based oil)
▢ ¼ teaspoon salt

Spinach Curry

Instructions

Wash the baby potatoes and pat them dry. Then coat them in oil, add about ¼ teaspoon of salt. Bake them at 420°F/220°C for about 15 to 20 minutes (depending on the size). Until they are crispy on the outside and soft on the inside. Meanwhile, let's make our spinach curry.
In a large pan or pot, add the spinach and cook it until it wilted (you might have to work in 2 batches because it's a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.
Use a handheld blender to blend the spinach curry.
Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.
Then add the baked potatoes to the spinach curry, give it a quick stir, and it's ready to serve! Basmati rice and homemade naan or chapati are THE perfect side dishes!

Nutrition

Calories: 564kcalCarbohydrates: 74gProtein: 12gFat: 27gSaturated Fat: 22gSodium: 1251mgPotassium: 2308mgFiber: 11gSugar: 5gVitamin A: 6138IUVitamin C: 100mgCalcium: 131mgIron: 9mg

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Comments

4.46 from 11 votes (8 ratings without comment)