If you’re craving a rich, flavorful, and nutritious Indian curry, aloo palak (potato-spinach) curry with cashew paste is a perfect choice. This dish combines soft potatoes, fresh spinach, and a creamy, nutty cashew-based gravy, resulting in a meal that’s both comforting and wholesome.
This 6-step guide to making aloo palak curry with cashew paste will help you create a restaurant-quality curry right in your American kitchen. Ideal for serving with steamed rice, naan, or roti, this curry is vegan-friendly if made with oil instead of ghee and is packed with vitamins, fiber, and protein.
Step 1: Gather Fresh Ingredients
The first step to a successful aloo palak curry is selecting fresh, high-quality ingredients. Here’s what you’ll need for 4 servings:
Vegetables:
- 3 medium potatoes, peeled and diced
- 4 cups fresh spinach (palak), washed and roughly chopped
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
For the Cashew Paste:
- ½ cup cashews, soaked in warm water for 20-30 minutes
- ¼ cup water (adjust to desired consistency)
Spices and Aromatics:
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1-2 green chilies, chopped (optional)
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp red chili powder
- Salt to taste
Optional Garnishes:
- Fresh cilantro
- A drizzle of cream or coconut milk for extra richness
- Lemon wedges
Pro Tip: Use fresh, tender spinach for the best flavor and vibrant green color. Cashews should be soft after soaking to make a smooth, creamy paste.
Step 2: Prepare the Cashew Paste
The cashew paste is the secret ingredient that gives this curry its creamy, luxurious texture:
- Drain the soaked cashews and place them in a blender.
- Add ¼ cup water and blend until smooth and creamy.
- Adjust water quantity for a thicker or thinner paste based on your preference.
Tip: Using cashew paste instead of cream makes this curry rich yet healthy, perfect for American kitchens looking for a plant-based alternative.
Step 3: Cook the Potatoes
Cooking the potatoes correctly ensures they remain soft but not mushy:
- Heat 2 tbsp oil or ghee in a pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add diced potatoes and sauté for 3-4 minutes.
- Add ½ tsp turmeric powder, a pinch of salt, and cover the pan. Cook for 8-10 minutes until the potatoes are tender, stirring occasionally.
Pro Tip: Use medium-sized potatoes for even cooking. Parboiling them before sautéing can save time and ensure a consistent texture.
Step 4: Prepare the Gravy
The aromatic gravy brings all the flavors together:
- In the same pan, add chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn golden brown.
- Add chopped tomatoes, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the masala.
- Add the prepared cashew paste and mix thoroughly.
Tip: Blending the tomato-onion mixture before adding cashew paste creates a smoother, creamier curry reminiscent of restaurant-style dishes.
Step 5: Add Spinach and Simmer
Now it’s time to combine the spinach with the creamy cashew-based gravy:
- Add chopped spinach to the pan and stir gently.
- Cover and cook for 4-5 minutes until the spinach wilts and blends into the curry.
- Add the cooked potatoes and mix gently to coat them with the creamy spinach gravy.
- Simmer for 5-7 minutes on low heat.
Pro Tip: Avoid overcooking the spinach to maintain its vibrant green color and fresh flavor.
Step 6: Garnish and Serve
The final step is presenting your aloo palak curry beautifully:
- Sprinkle garam masala over the curry and stir lightly.
- Garnish with freshly chopped cilantro and a drizzle of cream or coconut milk, if desired.
- Serve hot with steamed rice, roti, naan, or paratha.
- Optionally, add a squeeze of lemon juice to enhance the flavors.
Pro Tip: This curry can be stored in the refrigerator for up to 2 days. Reheat gently to preserve the creaminess and texture.
Extra Tips for Perfect Aloo Palak Curry
- Spinach tips: Baby spinach cooks faster, while mature spinach has a stronger flavor. Adjust cooking time accordingly.
- Consistency: Add water or vegetable broth if you prefer a thinner curry.
- Flavor boost: Toast cashews lightly before blending for a nuttier flavor.
- Protein addition: Add boiled chickpeas or tofu for extra protein, making it a complete meal.
- Kid-friendly: Reduce chili and spice for a milder version suitable for children.
Why Aloo Palak Curry with Cashew Paste Is Perfect for American Kitchens
- Healthy and nutritious: Packed with iron from spinach, vitamins, fiber, and healthy fats from cashews.
- Family-friendly: Mild, creamy, and flavorful, appealing to both kids and adults.
- Versatile: Pairs with rice, flatbreads, or even as a side with quinoa.
- Easy and quick: Ready in under 40 minutes, making it ideal for busy weeknights.
- Plant-based and rich: Cashew paste provides the creamy texture of traditional curries without dairy, perfect for vegans or those reducing dairy intake.
Fun fact: Aloo palak is inspired by traditional North Indian curries, combining the earthy flavor of spinach with the comforting texture of potatoes, elevated by the richness of cashew paste.
Conclusion
Cooking aloo palak curry with cashew paste at home is simple, nutritious, and delicious. With this 6-step guide, you can prepare a restaurant-quality curry that’s creamy, flavorful, and visually appealing.
From sautéing tender potatoes to creating a smooth cashew-based gravy and incorporating fresh spinach, every step ensures rich, satisfying flavors. Serve with steamed rice, naan, or roti, and enjoy a wholesome Indian meal right in your American kitchen.
Try this recipe today and experience the perfect balance of health, taste, and comfort in every bite!