Aloo Palak (Indian Potatoes & Spinach)

I didn't blend the spinach mixture, just left it whole. I used a bit of oil in place of the butter as well, and used regular potatoes. Loved the flavours. Thanks!

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Fantastic recipe! I didn't have waxy potatoes on hand but it still worked well with regular potatoes. I also cooked the ingredients differently in order to brown the onions and fry the spices as is common in Indian cooking. My cooking method is as follows: First saute the garlic, ginger, onions and green chili together till the onion started to brown. Then add the spinach and cook till it wilts and puree. Cook the potatoes without any turmeric or salt till almost done (I just cut into cubes and microwaved for about 5 minutes.) In a deep fry pan fry the cumin seeds for about 20 seconds till they start to lightly brown and then add the turmeric and other powdered spices and fry for about 20 seconds to bring out the flavor. Add the spinach-onion paste, salt, and potatoes and cook for a few minutes for the flavors to absorb and the potatoes to fully cook.

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Excellent dish. I made it exactly as written. Everyone in my family loved it. My teenage daughter asked me to make it again the next night.

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very good recipe, made pretty much as directed, but subbed green chilli for red as that's what I had, thanks

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Yummy! I made several changes per what I had on hand: I minced the onion, garlic, & ginger, sauteed them in 1 Tbsp butter & 1 Tbsp EVOO, added the spices (I didn't have cumin seeds so used 2 tsp cumin powder, also subbed cayenne powder for the chilis), and used 1 bunch of red chard instead of spinach. Chopped the card and did not puree. Maybe this seems like a different recipe at this point but the ratio of spices gave this dish a wonderful aroma and flavor! Went great with curried chicken and saffron cashew rice :)

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YUM! Loved it! Perfect recipe and didn't take long at all. I love the tumeric with the potatoes. It's less overwhelming when served this way! I too omitted the fresh cream. It's not necessary to make this an awesome dish!!!

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This was good. Omitted the fresh cream (and used margarine) to keep this vegan. The ratio of potatoes to spinanach was too high for us- next time I would use more spinach or just add less potatoes. Made a good amount of food, about 3 hearty or 4 small servings.

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Great recipe! I used regular potatoes and it turned out fine. Thanks for posting!

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Really good but I cut down the potatoes and butter and added more spinach!

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Great recipe! I used the exact proportions in the recipe and loved the taste as it was lightly spiced and I could still taste the ingredients. The only thing I varied was to roast the cumin seeds and ground spices first before adding the spinach mixture so that the spices were aromatic and didn't taste raw.

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This recipe is really great and easy for beginners (like me) I tried this recipe last night and it was amazing how easy it was to make. I just made a few adjustments (for the same serving of 2 ppl) I didn't add the ginger (I didnt have it on hand), I cut only half of an onion and I put one table spoon of butter, but I guess it goes according to what taste you like. I also added corn kernels to the spinach and potato, since I like the taste of corn and spinach. Thanks for this recipe!

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We thought this was perfect. Didn't use exact quantities - just what was on hand, but it was gorgeous. Left out the cream also & added a bit more ghee. Will definitely make this again! Thanks!

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It was a good recipe but it didn't have quite the flavor I was hoping for with the spices. Definitely worth trying again and tweeking though. Also, I threw everything in a crock pot on low for about 5 hours so that could have altered the taste. When I came home the potatoes were so tender and the spinach, garlic, and tomatoes cooked so well together. I left out the cream as I did not have any. I didn't bother blending the spinach as everything came quite well in the crock pot just by tossing in. All in all, quite delicious.

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This is great, the texture is totally similar to restaurant aloo palak. I used only oil, not ghee/butter. Like Kavita, I made the same alterations of first frying the onions + garlic + ginger +1/2 green chili (process all together to chop finely) in oil till golden, then adding the spinach etc, and also sauteeing all of the dry spices of steps 4&5. One pack of frozen spinach was perfectly proportioned to 1 large baking potato. I defrosted the spinach in the microwave and squeezed it dry, then used that same bowl later to microwave the potato cubes in salt water for 5 minutes with a cover on top. I did all of the cooking in 1 med size pot too - just removed the spinach to the food processor then sauteed the spices in oil, then mixed it back in. This recipe doesn't have the "rich" taste of take-out, because that requires a ton of oil! this is healthier, and the cream gave a richer taste towards the end. Notes... I added a lot of water: while processing the spinach mix, and later while combining to cook everything. To be safe, I recommend starting with 1/2 green chili and adding cayenne pepper towards the end if you really want the extra heat ;) All together, finishing touches were red pepper, salt, and keeping the pot covered on very low for a considerable while after adding the potatoes to melt the flavors together. It's even better re-heated.

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Delicious. Our family all have colds (but me!) so I thought a spicy dish was in order. They're 10 and under, so it couldn't be overly spicy. This fit the bill. I didn't have enough fresh spinach from the garden, so I augmented with a large can of Popeye brand spinach I had no idea what to do with. If it's pureed after being cooked, what's the diff? I used a Tablespoon of Jamaican curry powder (not the hottest available) instead of the turmeric, cumin, and garam masala, and added 1 tsp. of ground cumin. I tallied a total of 3tsp. of salt in the end. I creamed it with 1/2 cup of goat milk instead of cream, and the children just ate it up with french bread on the side. I didn't have any roti today. I used a red chili grown in my Italian neighbors garden, deseeded (for the children) and a large bell pepper to bulk the meal up. I put in the blender: 2 T oil, the garlic, ginger, onions, and chile and bell pepper. Bzzt, then spooned the dry spices into the hot pan with another 2 T oil in it, stirred for a few seconds (they're ground after all) and then added the contents of the blender. I sauteed that until it was quite melded and the onions were sweeter. Then went in a few handfuls of raw chopped spinach, and the can of drained Popeye spinach. The green sauce held some texture still, coated the cubed red potatoes I used (with skins on) and was very popular with my family. I added 8 grinds of black pepper, because I tweaked the spices for what I had in the cupboard, and it needed a little bit of heat. The Italian red pepper from my neighbors garden had a little bite to it, but not so much that it heated the whole dish once blended. Delish! Kids had seconds. Me too.

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Awesome dish (please see how I rate)! I followed the quantities on the ingredient list to a tee (ended up adding quite a bit of salt, didn't measure but it must have been 1 tbs or more), and it turned out very tasty and plenty spicy (two chilis with seeds!). I use similar cooking method as K. Shah, that is, fry dry spices for 20-30 seconds - careful not to burn them, before adding other ingredients (this helps bring out flavors, and skipping this step is perhaps why some reviews noted that the dish wasn't spicy enough). Served with jasmine rice and naan, the recipe made four generous servings.

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We liked this! Doubled the spices, ginger & garlic per previous reviewer's recs. Used potato boiled previous night & a chunk of firm tofu. Actually seasoned & browned both & added to spinach mix at instructed time. Used cream & added salt at table - might add some salt when cooking next time. Would've liked to try tomorrow but none is left! :( Thank you Sylvie for a tasty recipe!

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