Indian Potato and Spinach Curry with Mild Spices (Aloo Palak)
Today, I'm taking you on a trip to India with this comforting and fragrant Aloo Palak. This vegetarian curry features tender potatoes and fresh spinach, all swimming in a creamy coconut milk sauce with mild spices. In Indian cuisine, this dish is often served at home for a quick and nourishing dinner. You'll love how simple it is to prepare and how rich the flavors are. Let yourself be wrapped in the aromas of turmeric, cumin and garam masala, and you'll see, this curry will quickly become a favorite. Enjoy!
Ingredients
- potatoes4 medium
- fresh spinach200 g
- onion1 large
- garlic cloves3
- fresh ginger1 cm
- canned crushed tomatoes200 g
- coconut milk200 ml
- ground turmeric1 teaspoon
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- garam masala1 teaspoon
- vegetable oil2 tablespoons
- saltto taste
Instructions
- 1
Peel and cut potatoes into 2 cm cubes. Wash spinach. Finely chop onion, garlic and ginger.
- 2
Heat oil in a large pan. Add onion, garlic and ginger, sauté 3 minutes until tender.
- 3
Add spices (turmeric, cumin, coriander) and stir 1 minute, then add crushed tomatoes. Simmer 5 minutes.
- 4
Add potatoes and coconut milk, season with salt. Cover and cook 15 minutes on low heat until potatoes are tender.
- 5
Add spinach in batches, stirring until wilted. Sprinkle with garam masala, stir and turn off heat.
- 6
Serve hot with basmati rice or naan. Add a squeeze of lemon juice for freshness if desired.
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