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Skillet of Easy Oil Free Aloo Palak (Potato Spinach Curry)

Easy Oil-Free Aloo Palak (Potato Spinach Curry)

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 40-50 Minutes
  • Total Time: 55 Minutes
  • Yield: 4 Servings 1x
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan


Creamy, cozy, and flavorful, this Easy Oil Free Aloo Palak (Potato Spinach Curry) recipe is a simple Indian dish made with wholesome spinach, starchy potatoes, and fragrant Indian spices.



Base Ingredients:

  • 5 to 6 cups, potatoes, peeled, ½ inch cubes *
  • 1 medium yellow onion, fine dice
  • 2 Tablespoons minced garlic
  • 1 teaspoon minced ginger 

Blender Ingredients:

  • 1 – [ 14 oz. can ] petite diced tomatoes, drained and rinsed *
  • 1 – [ 4 oz. can ] mild green chiles, drained *
  • 1 ¼ cups light coconut milk *
  • 1 teaspoon pure maple syrup
  • 5 oz. fresh baby spinach (divided) 

Spice/Herb Ingredients:

  • 1 ¼ teaspoons cumin (+/-)
  • ¼ teaspoon garam masala (+/-)
  • ½ teaspoon curry powder (+/-)
  • ¼ teaspoon coriander (+/-)
  • 1/8 teaspoon turmeric (+/-)
  • Pinch fenugreek seed powder (+/-) (optional) *
  • Pinch to ¼ teaspoon cayenne pepper
  • ½ to 1 ¼ teaspoons sea salt (+/-) *


  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. Peel and dice the potatoes, place them in a medium-sized stock pot covered with cold water.  Add a sprinkle of sea salt.  Boil just until tender, approximately 10 to 13 minutes, drain, rinse, and set aside.
  3. In a large stock pot (or skillet), add the diced onions, sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.  Add a couple of tablespoons or so of water if they start to stick and/or to prevent burning.
  4. Add the minced garlic and ginger, sauté for one minute.  Remove from the stove, set aside.
  5. Place all the Blender Ingredients (using ½ of the baby spinach, 2.5 oz.) into a high-speed blender along with the sauteed onions, garlic, and ginger.  Blend on high until smooth and emulsified, about one minute.
  6. Pour the blender spinach sauce back into the pot.
  7. Finely chop the other half of the fresh baby spinach (2.5 oz.) and add to the spinach sauce along with the Spice/Herb Mix. Simmer on low for 15 minutes.
  8. When the potatoes are just tender, drain, rinse the potatoes with cold tap water, then add to the spinach sauce. Gently mix.  Allow to simmer on low for 5 minutes to allow the potatoes to absorb some of the spinach sauce, then serve and enjoy.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 4