Aloo Palak Karahi (Potato and Spinach Karahi)
Tender potatoes in a tomato and spiced spinach gravy, a hearty vegan curry for a cold night.
Made with Saag (spiced spinach) base and Karahi masala base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 8 minutes until just tender. Drain well and let the steam clear.
8 min - 2
Heat the oil in a wide pan over a medium high heat. Add the cumin seeds for 20 seconds, then the potatoes. Fry for 5 minutes until lightly golden at the edges.
5 min 20 s - 3
Add your ready made karahi masala base (see the base recipe), your saag spinach base (see the base recipe) and the water. Stir gently.
- 4
Simmer uncovered for 12 minutes, until the potatoes are completely tender and the gravy is thick.
12 min - 5
Stir in the lemon juice and half the ginger.
- 6
Serve topped with the rest of the ginger and the coriander, with chapatis or rice.
Tips
- Pre boil the potatoes so they cook through without the gravy catching on the pan.
- Use waxy potatoes so they hold their shape. Floury ones break up into the sauce.
- Frying the potatoes briefly gives them a golden edge that holds in the gravy.
Storing and freezing
Cool within 1 to 2 hours. Keeps 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use sweet potato?
Yes. Sweet potato cooks faster, so boil for only 5 minutes and expect a sweeter, softer curry.
Can I add chickpeas?
Yes. Stir in 400 g drained tinned chickpeas with the bases for extra fibre and protein.
Is it vegan?
Yes, as written. It uses oil, with no dairy, egg, gluten or nuts.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.