This potato spinach curry recipe is ideal for kids struggling to eat green leafy vegetables. It is pretty easy to prepare.

A fresh bunch of spinach in my refrigerator tempted me to make this Indian-style green curry for today's dinner.
My son loved this potato spinach curry and had my share, proving its tastiness. This delicious dish is perfect for kids struggling to eat green leafy vegetables.
You may also see other side dishes for roti, like Malai Kofta, Mutter paneer, Bindi Masala, and Moong Vadi Curry. Serving roti with verities of side dishes makes everyone enjoy.
If you are searching for other recipes, you may also like Vegetable kurma and Rajma masala.
Potato spinach curry is also called 'Aloo palak' in Hindi. This is one of the favorite everyday recipes of North India. One of the delicious curry recipes is best served with rice and Indian bread like roti or naan.
What do this taste like?
This creamy, mild, flavorful dish is made to pair up with roti or chapati. If you feel that Indian food is very spicy, you should try this dish. Moreover, you will change your view of Indian food for sure.
Why you should make potato spinach curry?
- It is a delicious way to include fresh spinach into your diet, one of the most neglected ingredients in many homes.
- The method of making and the process of preparing the recipe is straightforward. Furthermore, even beginners can make with excellent results.
- The gravy is so silky and smooth that you will not realize you are eating spinach.
- This Aloo palak recipe is super nutritious and makes you feel like comfort food.
You do most of the preparatory work, which will reduce half of your work burden while cooking. - You may freeze or refrigerate the leftovers.
- Bring home the restaurant-style side dish in the comfort of your home.
The variations
- You substitute half the number of spinach leaves with green mustard leaves in this recipe for aloo palak. We make this variation many times, and it tastes delicious as well.
- In this potato spinach curry, you may also use methi leaves/fresh fenugreek leaves instead of spinach. Or you may also use both together.
- Add cauliflower, carrot, and sweet potato to enhance the dish with more vegetables.
- Swap potato with Indian cottage cheese and paneer, and this option turns into a whole new dish: palak paneer.
- Adding fresh cream is to achieve the restaurant-style creamy texture. You may skip using it if you prefer to stay out of fat.
- Instead of fresh cream, you may use a blob of butter; say, about half a tablespoon is good enough for the quantity mentioned here.
- Potatoes can also be substituted with mushrooms and cauliflower in this recipe.
Can I make this as a dry version?
Yes, you can make dry potato spinach curry. But with the slight variation in the cooking process. The ingredients required to make the dry version remain the same as the gravy version. Add less water for cooking, and allow it to cook further in the open pan until the curry thickens.
How to make potato spinach curry?
Preparing the vegetables. Wash and clean spinach a couple of times. I used to rinse spinach leaves for one time, even if I got a prewashed spinach package. Rinsing prewashed green is always debatable, but I wash them as I am obsessed with it.
Wash and clean potatoes and peel the skin. Cut into bite-size pieces.
Cooking. You may use an Instant Pot, pressure cooker, or stovetop method.
Instant Pot- When using the Instant Pot for seasoning and sauteing, set the Instant Pot to saute mode. Moreover, for cooking, set the cooking time manually for 7 minutes. Allow the pressure to release naturally.
Pressure cooker. Season and saute directly in the pressure cooker pan without the lid when using the pressure cooker. Moreover, pressure cook for 2 whistles on high heat and two on low heat. Open the cover once the steam is released naturally.
Stovetop method. Use a pan for the sauteing, and cook with the lids on. This makes cooking quick and faster.
Making the gravy. Separate the potato with the spoon. Transfer it to a plate and set aside. Using an immersion hand blender or mixer grinder, grind the cooked spinach mixture to a silky texture.
Combine and garnish. Now, in the same pan, add the spinach gravy and potato. Adjust the consistency with water, and also adjust the salt. Drizzle a tablespoon of fresh cream and serve immediately.
Printable recipe card
Potato spinach curry
Ingredients
For seasoning
- 2 tablespoon vegetable oil
- 1 inch cinnamon
- 4 cloves
- 1 cardamom
For the gravy
- 1 cup onion chopped
- 1 tablespoon ginger-garlic paste grated
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon Garam masala
- 1 cup tomato chopped
For cooking
- 2 cups spinach
- 3 potatoes medium size
- 1 cup water
- 1 teaspoon salt
For garnishing
- 2 tablespoon fresh cream
Instructions
For seasoning
- Over medium heat, in the pressure cooker pan, add vegetable oil, cinnamon, cloves, and cardamom.
- Let it cook for 1 minute or until it changes the color to a golden brown.
For the gravy
- Add onion and saute till it becomes soft.
- Then add ginger-garlic paste, saute until it is fragrant.
- Then add red chili powder, corinader powder, turmeric powder, and Garam masala.
- Saute for a minute without burning the spice powders.
- Add chopped tomato and saute until it becomes mushy.
For cooking
- Then toss spinach, cubed potatoes, and water.
- Close the lid and seal the vent.
- Cook for 5 minutes. And wait for 10 minutes until the pressure releases naturally.
For making
- Once it's done, open the lid and remove the potatoes using a slotted spoon. And set aside the potatoes.
- Transfer the remaining cooked spinach mixer to a blender jar. And grind it to a smooth and silky texture.
- In the same pan, over medium heat add butter, ground spinach, and the boiled potatoes.
- Bring it to boil for 5 minutes or until the gravy thickens to a thick flowing consistency.
For garnishing
- Garnish with fresh cream. And serve with rice or roti.
Nutrition
Do not forget to check out another side dish recipe for roti/chapati here; try Gobi Manchurian in PepperBowl.
Serving Suggestions:
1. Serve potato spinach curry with roti/chapati or as a side dish for mixed rice.
2. Adding fresh cream gives a more prosperous and restaurant-like taste.
3. Serving with a cup of curd makes the perfect dinner or lunch.
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Stacey Crawford
This is so simple, has so much flavor, and is very satisfying for a meatless dish.
Janie
I fell in love this this curry. The potato and spinach was so delicious with the spices and seasonings involved. I'm making it again next week for my lunch and dinner.
Elisa
Love this Potato Spinach Curry recipe. It looks delicious and easy to make. Definitely will have to make it, love curry. Thanks for sharing 🙂
Julie
Thank you for the recipe, I am a big curry fan and the spinach and potato combo sounds wonderful.
Kushigalu
Healthy and delicious spinach curry. Love the flavors here. Thanks for sharing.
Michelle
Loved the recipe, so hearty and fulfilling. So easy and delicious.
rebecca
this potato spinach curry is so flavorful. I'm not always the biggest fan of cooked spinach but its really good in this dish with the spices and potatoes. Plus the roti, so good!
Jess
I love it when I can sneak in extra greens to my kids diet!
BEth
It doesn't get much better than healthy, delicious, and fully loaded with flavor. This looks like an excellent recipe.
dana
This sounds so nice and cozy! Thanks for the recipe!
Kushigalu
One of my favorite curry combos. Flavorful and delicious.
Neha
Oh looks so good! I need to try this spinach curry!
Kathleen
This curry is simple to make and full of great flavors. I'm looking forward to trying it.
Carrie Robinson
What a great idea for a curry recipe! 🙂 I am really loving the spinach in this.
Kechi
I love curry and am glad to try this one! Sounds so cozy and hearty; thanks so much for sharing.