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Potato Palak masala

Food Type: Vegan
0 User's Rated
RatingAvg.User Rating:0/5
Recipe Type: Curry
 Cuisine By Region: Parsi

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  • Baby Potatoes – 10-12 or Regular Potatoes – 3 (I used Baby Potatoes for this preparation)
  • Spinach or Palak – 2 bunches
  • Cumin Seeds or Jeera – 1/2 tsp
  • Finely chopped Onion – 2
  • Cut Green Chilli length-wise – 1
  • Ginger + Garlic Paste – 1/2 tsp
  • Turmeric Powder – 1/4 tsp
  • Red Chilli Powder – 1 tsp
  • Coriander or Dhaniya Powder – 1 tsp
  • Garam Masala Powder – 1/2 tsp
  • Cream of Milk or Top of the Milk or Malai – 1/2 Tbsp
  • Kasuri Methi or Dried Fenugreek Leaves – 1/2 tsp
  • Oil – 1 Tbsp
  • Salt


  1. Wash the Baby Potatoes. Prick the washed Potatoes with a knife or with the help of fork (will help cook better). Cook the Baby Potatoes in a pressure cooker adding a little salt along with sufficient water. Pressure cook until you hear 7-8 whistles. Remove from flame and allow the cooker contents to cool. Once the Baby Potatoes turn cool, peel the outer skin.
  2. Heat 1 tsp of Oil and fry the cooked Baby Potatoes until they turn golden brown in color; keep them aside. Or if using normal Potatoes, just peel the outer skin and cut them into cube sized pieces and fry these Potato pieces in 1/2 tsp of Oil for few minutes.
  3. Wash the Palak or Spinach leaves thoroughly. Heat a cup of water in vessel, add the washed Palak/Spinach leaves and cut Green Chilli and cook for 2-3 minutes. Take out the Palak/Spinach leaves and Green Chillies from water (leave the water in the vessel) and grind them to a smooth paste. Retain the water in the vessel for later use in Step 7 below. One can cook the Palak or Spinach and Green Chilli combination in microwave too.
  4. Rest of the Aloo Palak or Potato Spinach Curry preparation happens in a medium sized frying pan. Heat Oil in the pan, add Cumin seeds or Jeera. Once the Jeera seeds splutter, add finely chopped Onions and Turmeric Powder and saute the Onions until they turn transparent or until they turn golden brown in color.
  5. Now add the Ginger + Garlic Paste and fry for 2 minutes. Add Red Chilli Powder, Coriander or Dhaniya Powder, Garam Masala Powder and mix well.
  6. Add Spinach-Green Chilli paste from step 3 to the pan and let it cook for 5 minutes. Add the cooked and fried Baby Potatoes or normal Potatoes from Step 2 to the pan and cook again for 10 more minutes.
  7. Add sufficient amount of the water retained in Step 3 above (the water used for cooking Spinach/Palak) to the cooking pan. Note that it may take less water for the Baby Potatoes preparation, because Baby Potatoes are already cooked. Now add salt to the pan and cook again for 5 minutes.
    For normal Potatoes, before adding salt, add the full amount of retained water from Step 3 and cook for 15 minutes until the Potatoes turn soft. This extra step is not required for Baby Potatoes since they are already cooked.
  8. Finally add the hand crushed Kasuri Methi or Dried Fenugreek Leaves and Milk Cream or Malai to the Aloo-Palak mixture and mix well with a spatula and cook on low flame for a minute and turn off the heat.

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