Aloo Palak is also a very popular item on any North Indian restaurant menu. In fact if you go to a Punjabi restaurant you will find many variations of this Spinach curry on the menu as Palak Paneer or Palak Tofu. Sometimes you will find Saag Aloo or Saag Paneer on the menu as well . But let me tell you that there is a very little difference between Saag and Palak.
So What is the difference between Saag and Palak ?
Palak mean Spinach alone and Saag refers to blend of mixed greens in addition to Spinach . Generally Mustard greens , batua , fenugreek leaves are used for saag. But these greens aren’t available in every country . In India these greens are available in abundance only in winter season . A blend of Collard greens , Kale and Spinach works well too.
How to eat Aloo Palak?
This Aloo Palak subzi is delicious on its own . A side of roti , naan , paratha or rice goes well with this Spinach Potato curry .
Can I leave Potatoes out?
If you are not a Potato fan then by all means you can leave it just enjoy the curry base. Or you may add Steamed vegetables , paneer or pressed firm tofu to this Spinach curry as well. This Indian green curry base is very versatile . I even like to add some boiled chickpea or black eyed beans to this Spinach gravy.
How to make this Indian Spinach Potato curry / Aloo palak gravy?
I am using my 6 qt Instant Pot to make this Aloo Palak recipe . Traditionally Spinach is blanched, pureed and then cooked with spices . Potatoes are separately boiled either in a pressure cooker or microwave.Call me lazy , I am a bit weary to wash so many pots and pans hence I make this curry in one shot in my Instant Pot. If you have a big stove top pressure cooker you may use that as well. This Indian Spinach Potato curry recipe simplifies all the steps going into making this side dish by using Pot in Pot method in the Instant Pot. I love shortcuts in my cooking and this Aloo Palak recipe tastes exactly the same as cooked the traditional way.
Why is this curry different than the original ?
No blanching needed.This Spinach recipe even uses limited spices but it is clean and big on flavor. Authentic Palak gravy recipe uses tomatoes as well .I skip it because it turns the gravy dark almost funny looking blackish green . A generous squeeze of lemon just before digging in also does the trick and you do not miss tomatoes . I have even added some sweetness in form of agave to this curry to cut off any bitterness of Spinach. Lastly, I have finished off this curry by adding some chickpea flour which is completely optional. This extra step gives some body to the Palak gravy and its not watery. You may skip this step but its highly recommended . You may even add some coconut milk for extra creamy texture. Hope you like this recipe and give it a try. Let me know if you have any questions below in the comment section. DID YOU TRY THIS RECIPE ? Don’t forget to give a ★ rating. Just click on the stars in the Recipe below to rate!!! Love Spinach !! You might be interested in this lush green Palak Paneer/ tofu recipe given below – Pin this Aloo Palak gravy / Spinach Potato curry – Instant Pot Pressure cooker recipe for later reference-
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