Description
30-Minute Aloo Palak is a vibrant and flavorful spinach and potato curry that’s perfect for busy weeknights or cozy gatherings. This easy-to-make dish combines tender potatoes with fresh spinach, aromatic spices, and creamy coconut milk, creating a comforting meal that delights the senses. With just 30 minutes of cooking time, you can enjoy this nutritious vegetarian dish served over rice or with warm naan, making it a versatile favorite for everyone.
Ingredients
Scale
- 4 cups fresh spinach (washed and chopped)
- 2 medium Yukon Gold potatoes (peeled and diced)
- 1 medium onion (finely chopped)
- 1 medium ripe tomato (chopped)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2 teaspoons curry powder
- 1 cup coconut milk
- 2 tablespoons vegetable oil or ghee
- Salt and pepper to taste
Instructions
- In a large skillet, heat the oil over medium heat. Add cumin seeds; let them sizzle for a few seconds.
- Stir in onions and sauté until translucent. Add ginger-garlic paste; cook for about 1 minute until fragrant.
- Add chopped tomatoes and curry powder; cook until tomatoes soften.
- Stir in diced potatoes, coating them well with the spice mixture.
- Pour in coconut milk, stirring gently before folding in the spinach until wilted (3-5 minutes).
- Simmer on low heat for about 10 minutes until potatoes are tender yet firm. Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg