Aloo Palak (Spinach Potato Curry)

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Don’t we all have one of those days? Days on which there is nothing new to say, the words don’t seem to flow, the thoughts don’t catch up and there is no connection between the two. You don’t feel like writing about the recipe. No matter how much you look around and tax your brain you don’t find anything appropriate or suitable to write.  The thoughts just evaporate and everything draws a blank. 

 It’s one of those days for me. But never mind, there is no pressure for now and it will come to me. Sooner or later the words will flow, everything will make sense and there will be tons to write. There is no hurry and I will wait till then. Let the dish do the talking.

Aloo Palak is a North Indian dish/curry in which potato is cooked in spinach-tomato-onion gravy flavored with aromatic blend of spices. Paneer can be substituted instead of boiled potato to make this even more rich and delicious. If Paneer is added instead of potato then this dish is called as Palak Paneer.

Note: I use evaporated milk here to give that creamy taste to the curry. Evaporated milk is not as rich as cream/half and half, but adds good flavor to the dish.









  • 3 cups spinach
  • 1 large potato
  • 2 medium tomatoes
  • 1 small onion
  • 3 pods garlic
  • 1 inch ginger
  • 1 cup unsweetened evaporated milk/ 1 cup 2% milk/ half and half
  • 2 tsp garam masala
  • Red Chilli powder
  • Turmeric
  • Oil
  • Salt to taste







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  • Chop the onions small pieces and keep aside.
  • Clean the Spinach leaves and chop into fine pieces.
  • In a microwave container add the chopped spinach leaves, water. Continue to cook until the leaves are cooked.
  • Puree the cooked spinach in a blender along with the water. ( Make sure there is not too much water)
  • Puree the raw tomatoes in a blender and keep aside. Do not add water.
  • Peel the potatoes and chop into medium sized cubes.
  • Microwave the potatoes in water along with salt and cook until done.

  •  Grate the ginger and garlic and keep aside.


  • Take a heavy bottom pan, add the oil. Next add the ginger and garlic and sautee until the garlic turns light brown.
  • Now add the onions and stir until it turns transparent.
  • Add the tomato puree, salt and cook until the water of the tomato is gone. Add more oil at this time.
  • Make sure that the raw smell of the tomato is gone.
  • Add chilli powder, garam masala, turmeric and mix well.
  • Add the pureed cooked spinach. Add the cooked potato and continue to cook.
  • Add the evaporated milk and let it simmer for a while.  Check the taste and add seasonings if required.

 This tastes good with Rotis, Phulkas, Puri or Rice.

Bitter Gourd Curry/ Karate Ghashi


Bitter Gourd I feel is a funky vegetable, so different in its taste and texture as compared to any other vegetable. The bitter taste is what sets it apart and you either love it or hate it. Luckily everybody in my family loves it and we cannot have enough of it.

This is a favorite dish of mine and is a typical Konkani recipe. I have learnt this from MIL. She is an expert in making this and whenever she is here, she makes an extra batch for me and stores it in the fridge. I then go on for days eating it with rice, rotis, or right about anything.



1 medium sized bitter gourd (karela/ bitter melon)

½ cup shredded coconut

5-6 red chillies

Juice of lemon size tamarind

3 tsps of jaggery

Pinch of Asafotedia


2 tsps Corriander seeds

1 tsp jeera

Oil, salt, mustard

1 cup of water


v     Clean the bitter gourd thoroughly and cut it into small cubes.

v     Boil 1 cup of water and add the diced bitter gourd cubes and cook until done.

v     Meanwhile roast the red chillies, coriander seeds, jeera with little oil and keep aside to cool.

v     Grind coconut along with red chillies, tamarind extract, and roasted spices into fine paste.

v     Add this ground paste to the cooked bitter gourd and heat again.

v     Add salt, jaggery and let it continue to boil more.

v     Make a tadka of mustard, curry leaves, asafetida, and 1 broken red chilly and add to the mixture.

 The dish is ready and has a unique combination of sweet, tangy, bitter, spicy taste that goes well with rice, Rotis, literally anything.