Palak Aloo Recipe

Blanch and purée the spinach

Bring a large pot of water to a rolling boil. Add the spinach and blanch for 60–90 seconds until wilted and bright green. Immediately transfer spinach to a bowl of ice water to stop cooking and preserve color. Drain well, squeeze out as much water as possible, then transfer to a blender or food processor and pulse to a coarse-smooth purée (use about 1–2 tbs water if needed). Set aside.

Parboil the potatoes

Place peeled potatoes in a pot, cover with water, add a pinch of salt, bring to a simmer and cook 10–12 minutes until just tender but not falling apart (a fork should penetrate with slight resistance). Drain and cut into 1–1.5 cm (about 1/2 inch) cubes. Alternatively, boil whole until nearly done, then cool and cube.

Cook the aromatics and spices

Heat 2 tbs oil in a wide skillet or kadhai over medium heat. When hot, add 1 tsp cumin seeds and let them sputter (10–15 seconds). Add a pinch of asafoetida if using. Add the chopped onion and sauté, stirring, until soft and golden (6–8 minutes). Add the crushed garlic and grated ginger and cook 1–2 minutes until fragrant, taking care not to burn the garlic.

Add tomato and dry spices

Add the chopped tomato and cook until it softens and the oil begins to separate slightly from the mixture (4–5 minutes). Stir in 1/2 tsp turmeric, 1 tsp red chili powder, 1 tbs ground coriander and 1 tsp ground cumin; cook the spice mix for 1–2 minutes to bloom the flavors.

Combine potatoes and spinach

Add the cubed, parboiled potatoes to the pan and toss to coat with the spice-onion mixture, cooking 2–3 minutes so the potatoes pick up the flavors. Pour in the spinach purée and 50 ml water (or more if you prefer a thinner gravy). Stir to combine and bring to a gentle simmer. Cook uncovered for 5–7 minutes so the flavors meld and the spinach cooks through. Taste and adjust salt (salt is listed as 'to taste'); if needed, add a little more water to reach desired consistency.

Finish with cream, garam masala and lemon

Reduce heat to low and stir in 60 ml heavy cream. Sprinkle 1/2 tsp garam masala and gently fold through. Simmer 1–2 minutes more—do not boil vigorously after adding cream. Remove from heat and stir in 1 tbs fresh lemon juice. Garnish with chopped cilantro and sliced green chili if using.

Rinse and soak the rice

Place 1.5 cups basmati rice in a bowl and rinse under cold water until the water runs clear to remove excess starch. Optional: soak the rice for 15–20 minutes, then drain.

Cook the rice

Bring 3 cups water to a boil in a medium pot. Add 1 tsp salt and 1 tbs oil. Add the rinsed rice, stir once, bring back to a gentle boil, then cover with a tight-fitting lid and reduce heat to low. Cook undisturbed for 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let the rice rest, covered, for 5–7 minutes. Fluff with a fork before serving.

Spoon the rice onto plates or a serving dish, ladle the palak aloo alongside or on top of the rice, and garnish with the reserved cilantro and sliced green chili. Serve hot. Leftovers keep 2–3 days refrigerated; reheat gently so the cream doesn't split.