Aloo Palak Curry
Make this easy Aloo Palak recipe with tender roasted potatoes, fresh spinach, onions, tomatoes, ginger, garlic, and Indian spices. A comforting vegetarian curry for weeknight dinners.
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Servings: 4 Servings
Calories: 206kcal
Equipment
- 1 Sauce Pan
- 1 Heavy Bottom Pot
- 1 Spatula
- Oven/ Airyer If you want to roast the potatoes.
Ingredients
For Potatoes
- 2 Golden Potatoes
- 1 Teaspoon Oil
- 1 Pinch Salt
For Spinach Puree
- 10 oz Spinach You'll need 10 oz spinach or 280 grams of spinach
- 4 Cups Water
- 2 Cups Water For Ice Bath
- 1-2 Tablespoons Water For blending spinach puree
For Onion Tomato Puree
- 1 Medium Yellow Onion
- 1 Medium Roma Tomato
For Ginger, Garlic and Green Chili Paste
- 4-5 cloves Garlic
- ½ inch Ginger
- 1 Thai Green Chili
To Make The Curry
- 1 Tablespoon Avocado Oil
- 1 Tablespoon Ghee
- ½ Teaspoon Cumin Seeds
- 1 Bay Leaf
- 1 Dried Red Chili
- 2 Green Cardamom Pods
- ⅛ Teaspoon Asafetida
- ½ Teaspoon Salt
- ½ Teaspoon Kashmiri Red Chili Powdee
- ¼ Teaspoon Turmeric
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Garam Masala
- 1 Teaspoon Kasuri Methi
- 1-2 Teaspoons Heavy Cream Optional, you can skip it
Instructions
Blanch and Puree The Spinach
- Bring a large pot of water to a boil. Add the spinach and blanch for about 2–3 minutes, just until the leaves wilt.
- Immediately transfer the spinach to a bowl of ice water.
- This process is called blanching and shocking. It stops the cooking process and helps the spinach retain its bright green color.
- Drain well and blend the spinach into a smooth puree. Get my detailed recipe to blanch and puree the spinach here.
Prep The Aromatics
- Blend together 1 medium-sized onion and 1 medium-sized Roma tomato. Pulse until pureed.
- Add 4-5 cloves garlic, ½ inch knob of ginger, and 1 green chili. Add a little bit of oil , And pulse until you have a paste
Air Fry The Potatoes
- Cut the potatoes into wedges. Lightly coat it with oil and salt.
- Preheat the air fryer for 2 minutes at 350F. Air fry the potatoes for 10-12 minutes at 350F.
Make The Curry
- Heat oil in a large skillet or Dutch oven over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
- When the cumin becomes fragrant, add the prepared onion-tomato paste. Also add the ginger-garlic-green chili paste. Add turmeric, coriander powder, Kashmiri red chili powder, garam masala, and salt. Mix well. Cover and let it cook on a low flame. Mix every couple of minutes to make sure the masala doesn't stick to the pot.
- Cook until the gravy base becomes brown and oil separates.
- This step is important because allowing the tomato-onion mixture to cook properly gives the curry much more depth of flavor.
- Add the spinach puree. Stir everything together and simmer gently until the spinach gravy has thickened. This should take about a minute.
- Avoid boiling the spinach aggressively for a long time. A gentle simmer is all you need. Now add the air-fried potatoes
- Add crushed kasuri methi and finish with a drizzle of cream. Turn the stove off.
- Taste and adjust the salt, spice, and consistency as needed.
Nutrition
Serving: 1Serving | Calories: 206kcal | Carbohydrates: 27g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 507mg | Potassium: 1152mg | Fiber: 7g | Sugar: 3g | Vitamin A: 12407IU | Vitamin C: 92mg | Calcium: 174mg | Iron: 5mg