Mamta's Kitchen - A Family Cookbook

Potato and Spinach Curry with Sauce (Gravy)

Aloo Palak Saag Rasedar

Mamta Gupta

Curry Indian Main Vegan Vegetarian

This is different from Potato and Spinach Bhaji - Free From Onion, Garlic and Tomatoes in that it is not dry like a stir-fry. It has a sauce, often based on onion and tomatoes, though it can be made without either.

It tastes best with fresh spinach, but can be made with frozen or tinned spinach. Serves 4-6 as part of a meal.

Serves 6 as part of a meal.


  • 300-400 gm. fresh spinach/palak leaves (you can use tinned or frozen spinach)
  • 5-6 new potatoes, halved or quartered, depending upon their size
  • 2-3 tbsp. cooking oil/ghee (clarified butter), use oil for vegan
  • 1 tsp. cumin seeds
  • A pinch of asafoetida/Hing
  • 1 inch piece of ginger, peeled and grated or finely chopped
  • 1 medium onions
  • 1-2 cloves of garlic (optional)
  • 200 gm. or 1/2 cup chopped or tinned tomatoes
  • 1 level tsp. turmeric powder
  • 1/4 tsp. crushed chillies or chilli powder
  • 1 tsp. coriander powder
  • Salt to taste
  • 1-2 cups of water, according to how thick you want your sauce to be
  • 1/2 tsp. Garam Masala


  1. Peel, wash, chop onion, ginger and garlic roughly or grind in a food processor.
  2. Cut potatoes into bite size pieces.
  3. Wash and drain spinach leaves. If leaves are large, chop them up.
  4. Heat oil in a pan.
  5. Add cumin seeds, a large pinch of asafoetida. Let the cumin seed splutter.
  6. Add the chopped/ground onions, ginger and garlic & fry till medium brown.
  7. Add the tomatoes, coriander powder, turmeric, salt and chillies and mix.
  8. Cook, stirring frequently, until oil begins to separate at the edges or the mass begins to come off the pan.
  9. Add copped potatoes, stir for a minute.
  10. Add a cup of water. You can add more later, if it looks not enough. Bring to bil ad simmer until potatoes are half cooked.
  11. Add the spinach. Stir.
  12. Bring to boil, then cover and simmer on low for 5-10 minutes, until potatoes are cooked, stirring gently from time to time. It is important to cover it, as hot spinach bubbles and splatters everywhere if you don't.
  13. Serve hot with Chapatties or Makka Roti Cornmeal Roti
This recipe was originally created Mar 11, 2023 and last updated Apr 21, 2024

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