Ingredients for Aloo Palak Indian Potatoes Spinach
- 10 oz (280g) fresh spinach
- 2 cloves garlic
- 1 inch fresh ginger
- 1 small onion
- 2-3 green chilies
- 1 lb (450g) potatoes
- 1/2 tsp turmeric powder
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 2 tbsp fresh cream (optional)
- Salt, to taste (for boiling potatoes)
- 1 tbsp oil (for sautéing, or as an alternative to ghee)
- 1/4 cup water (or more, as needed, plus additional for boiling potatoes)
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How to Make Aloo Palak Indian Potatoes Spinach
- Finely chop 1 small onion, 2 cloves garlic, 1 inch ginger, and 2-3 green chilies (deseeded for milder flavor). Roughly chop 10 oz (280g) fresh spinach.
- In a large pan, sauté the onion, garlic, ginger, and chilies in 1 tbsp oil over medium heat for 2-3 minutes until softened. Add the spinach and cook for 5-7 minutes, until wilted.
- Remove from heat and blend the spinach mixture into a smooth puree using a blender or food processor. Set aside.
- While the spinach cooks, peel and cube 1 lb (450g) potatoes. Boil in salted water with 1/2 tsp turmeric powder for 10-12 minutes, or until tender. Drain and set aside.
- Heat 2 tbsp ghee (or oil) in a pan. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant. Add the spinach puree and simmer for 5 minutes, stirring occasionally.
- Stir in the cooked potatoes, 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/4 cup water (or more, if needed) to adjust consistency.
- Simmer for another 5-7 minutes, allowing the flavors to meld and the potatoes to absorb the sauce. Stir in 2 tbsp fresh cream (optional) before serving.
- Serve hot with naan bread or rice.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
29g
Fat
80g
Carbs
12g
