potato spinach curry

Oven Baked Aloo Palak

800 g potatoes (Sebago, Russet)

onion

½ green cayenne chilli

tomato (finely diced)

garlic

cumin seeds

red chilli powder

turmeric

½ teaspoon garam masala

coriander

cumin

amchur ((mango powder), optional)

lemon juice

sea salt flakes (or

olive oil

baby spinach leaves

Pre-heat oven to 200°C (180°C fan-forced). Line a large, rimmed baking sheet (43cm X 31cm X 2.5cm) with baking paper.

Prepare potatoes by peeling them and washing off the dirt. Cut into 1-inch pieces.

Add potatoes to a large bowl. Add onion, chilli, tomato, garlic, cumin seeds, chilli powder, turmeric, coriander and cumin powders, lemon juice, salt, amchur (if using) and olive oil. Mix well until potatoes are evenly coated with spices.

Spread the Aloo Palak mix on the prepared baking sheet, allowing room around the veggie pieces to breathe.

Bake in the pre-heated oven for approximately 25 minutes until potatoes are tender and roasted.

Remove from oven. Add spinach and 1-2 tablespoons of water to the hot pan. Mix gently until spinach is combined with potatoes and starting to wilt.

Pop the tray back in the oven for 5 more minutes (at 200°C/180°C fan-forced). Remove from the oven. Mix well. Scoop into a serving bowl. Check and adjust seasoning. Serve hot or pack away in a lidded glass container (after cooling). Will keep in the fridge for up to 3 days.

Aloo Palak is an Indian Potato Spinach curry. There are different ways to make Aloo Palak. This is my creamy, non-traditional, vegan, and delicious version with baked potatoes!

Aloo Palak - Potato Spinach Curry

baby potatoes

canola oil

salt

spinach (fresh)

coconut milk

ginger powder

garam masala

tomato (diced)

Wash the baby potatoes and pat them dry. Then coat them in oil, add about 1/4 teaspoon of salt. Bake them at 420°F/220°C for about 15 to 20 minutes (depending on the size). Until they are crispy on the outside and soft on the inside. Meanwhile, let&#x27;s make our spinach curry.

In a large pan or pot, add the spinach and cook it until it wilted (you might have to work in 2 batches because it&#x27;s a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.

Use a handheld blender to blend the spinach curry.

Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.

Then add the baked potatoes to the spinach curry, give it a quick stir, and it&#x27;s ready to serve! Basmati rice and homemade naan or chapati are THE perfect side dishes!

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Oven Baked Aloo Palak

Aloo Palak - Potato Spinach Curry

Top 2 potato spinach curry recipes from across the web

The most viewed potato spinach curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oven Baked Aloo Palak

Aloo Palak - Potato Spinach Curry

The most viewed potato spinach curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine