Blanch the Spinach – Bring a pot of water to a boil. Add the spinach along with a pinch of salt and sugar—this helps retain its vibrant green color. Boil for 2-3 minutes.

Ice Bath – Immediately transfer the spinach to a bowl of ice water to stop the cooking process. Let it sit for 2-3 minutes.

Blend – Lightly squeeze out excess water and add the spinach to a blender. Blend with green chilies, ginger, a little oil, 2-3 ice cubes, and fresh cilantro until smooth and creamy.

Cook the Potatoes – In a microwave-safe bowl, add the potatoes, water, salt, and ½ teaspoon turmeric powder. Microwave for 10-12 minutes until they are almost cooked but still firm. Avoid overcooking, as they should hold their shape. You can also boil, steam, or pressure-cook the potatoes instead.

Peel and Cut – Let the potatoes cool completely. If using baby potatoes, peel them and cut larger ones in half.

Pan-Fry – Heat vegan ghee in a pan. Once hot, add red chili powder, turmeric powder, and crushed Kasuri methi for extra flavor.

Crisp the Potatoes – Add the potatoes and pan-fry for 2-3 minutes until golden and slightly crispy. This process is similar to Aloo Gobi recipe. Your flavorful, spiced potatoes are now ready to be added to the Aloo Palak gravy!

In a mortar and pestle, add cumin seeds, coriander seeds, methi seeds, and fennel seeds to release their flavors.

Crush the Spices – Crush them coarsely.

Sauté the Spices & Garlic – Heat the leftover vegan ghee from frying the potatoes in a pan, adding more if needed. Fry the crushed spices for 30 seconds, then add minced garlic and sauté for another 30 seconds until aromatic.

Cook the Onions – Add sliced onions and sauté until they turn translucent and soft, enhancing the base flavors of the Aloo Palak dish.

Add the Spices and Besan – Stir in red chili powder, turmeric powder, and besan (chickpea flour). Sauté for 30 seconds, sprinkling a little hot water if needed to prevent the spices from sticking.

Incorporate the Potatoes – Add the pan-fried potatoes, mix well, and cook for 2-3 minutes. Add ¼ cup of water if the mixture looks too dry.

Mix in the Spinach Purée – Pour in the prepared spinach purée, stirring to combine. Adjust the consistency by adding up to 1 cup of water, depending on your preference.

Simmer and Finish – Season with salt, bring the curry to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes. Remove from heat and let it rest for a few minutes before serving.

Temper the Spices – In a tadka pan, heat vegan ghee over medium heat. Add cumin seeds and gluten-free asafoetida, letting them sizzle for a few seconds.

Add Aromatics – Stir in dried red chilies and garam masala, sautéing briefly to release their flavors.

Cook the Tomatoes – Add chopped tomatoes and crushed Kasuri methi, mixing well. Cook for 1-2 minutes until the tomatoes soften slightly.

Finish the Dish – Pour this fragrant tadka over the prepared Aloo Palak, mix well.