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339-Aloo Palak-Indian Spiced Spinach w Potatoes

Course: entree
Cuisine: Indian
Author: Chef Keith Snow


  • 1 lb organic spinach leaves
  • 2 tbs grapeseed or olive oil
  • 1 tbs ground coriander
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp garam masala
  • 1 tsp yellow mustard seeds
  • 1 tbs kosher salt
  • 1 medium onion finely minced
  • 3 tbs ginger finely minced
  • 4 garlic cloves finely minced
  • 1/2 cup crushed tomatoes2 tsp turmeric
  • 3 gold potatoes steamed 15 minutes with skin on then peeled and cubed after allowing to cool


  • In large pot with 1 cup water at the boil add spinach, press down to allow it to fit, toss often until just wilted...do not cook too long.
  • Toss spinach and water into food processor or vitamix, process until smooth, set aside
  • In a large pot or wok, add oil and all spices, cook for 2 minutes, then add onions, ginger and garlic.
  • Cook onions and garlic for 10 minutes stirring often then add tomatoes and turmeric, cook 1 minute more.
  • Add spinach mixture and stir to heat up spinach and combine with spices and aromatics.
  • Add potatoes, warm them up and serve.
  • Do not cover the pot as the spinach will tend to lose it's vibrant green color.