A Hearty Indian-Inspired Lentil Curry Simmered with Potatoes, Spinach, and Warming Spices

Spinach and Potato Lentil Curry, also known as Dal Aloo Palak, is a nourishing, plant-based dish combining yellow lentils with tender potatoes, fresh spinach, and an aromatic blend of Indian spices. This one-pot curry is hearty, flavorful, and comforting—perfect for a wholesome weeknight meal. Whether served with warm basmati rice or soft roti, it brings warmth and depth to any table.

Why You’ll Love This Recipe

• Nutritious and balanced: Packed with protein, fiber, iron, and vitamins.
• Comforting and hearty: Ideal for chilly evenings or cozy family dinners.
• One-pot simplicity: Everything simmers together in one pot for easy cleanup.
• Naturally vegan and gluten-free: A wholesome, inclusive meal.
• Flavorful spices: Traditional Indian aromatics deliver depth and warmth.
• Customizable heat: Easily adjust spice levels to suit your preference.
• Great for leftovers: Flavors deepen beautifully overnight.
• Budget-friendly: Uses pantry staples and fresh produce.
• Meal prep friendly: Can be made ahead and reheated throughout the week.
• Authentic taste: A homestyle dish inspired by Indian cooking traditions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup yellow lentils (moong dal or toor dal)
2 medium potatoes, peeled and diced
2 cups fresh spinach, chopped
1 tablespoon oil (or ghee for richer flavor)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 small onion, finely chopped
1 tablespoon grated ginger
2 cloves garlic, minced
1 green chili, chopped (optional)
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
3 cups water
Fresh cilantro, for garnish

Directions

1. Prepare lentils: Rinse lentils thoroughly under running water. Soak for 15 minutes, then drain.
2. Sauté aromatics: Heat oil or ghee in a large pot over medium heat. Add mustard seeds and cumin seeds. Let them sizzle and pop for a few seconds.
3. Build the base: Add chopped onion and sauté until translucent. Stir in grated ginger, minced garlic, and green chili (if using). Cook for 1 minute.
4. Spice it up: Add turmeric, ground coriander, and red chili powder. Stir well to coat the onions and spices evenly.
5. Add main ingredients: Mix in diced potatoes and soaked lentils. Stir to combine.
6. Simmer: Pour in 3 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until potatoes and lentils are soft.
7. Add spinach: Stir in chopped spinach and let it simmer uncovered for 5 minutes until wilted.
8. Finish seasoning: Add garam masala and salt to taste. Simmer uncovered for 2 more minutes to allow flavors to meld.
9. Serve: Garnish with chopped cilantro and serve hot with steamed rice or warm flatbread.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• Add tomatoes: Stir in chopped tomatoes after the onions for a tangier base.
• Coconut twist: Add a splash of coconut milk for a creamy variation.
• Leafy greens: Substitute spinach with kale, chard, or mustard greens.
• Split peas or red lentils: Use different lentils based on availability.
• Ginger-garlic paste: Use 1 tablespoon of paste instead of fresh ginger and garlic.
• More spice: Add a pinch of garam masala or curry leaves for extra depth.
• Thicker curry: Simmer longer uncovered for a drier consistency, perfect with flatbreads.
• Lemon juice: A squeeze of lemon at the end brightens the flavors.
• Add protein: Toss in cubed tofu or paneer for added texture.
• Rice variation: Serve over jeera rice or coconut rice for added flavor.

Storage/Reheating

• Storage: Store cooled curry in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm on the stove over medium heat or microwave for 1–2 minutes, adding a splash of water if needed to loosen the consistency.
• Make-ahead: This curry develops deeper flavor over time—ideal for meal prep.

FAQs

Can I use red lentils instead of yellow lentils?

Yes, red lentils cook faster and can be used as a substitute. The texture may be slightly smoother.

Is this dish spicy?

It has mild heat, but you can easily adjust the chili powder and green chili to your preference.

What’s the best way to serve this curry?

Serve it with plain basmati rice, jeera rice, or any Indian flatbread like roti or naan.

Can I use frozen spinach?

Yes, thaw and drain it well before adding. Fresh spinach gives better texture, but both work.

Can I cook this in a pressure cooker or Instant Pot?

Absolutely. Cook lentils, potatoes, and spices for about 6–8 minutes on high pressure, then stir in spinach after releasing pressure.

Do I need to soak the lentils?

Soaking helps reduce cooking time and improves digestion, but it’s optional if you have more time to simmer.

Can I use ghee instead of oil?

Yes, ghee adds a richer, nuttier flavor that enhances the traditional taste.

Is this recipe freezer-friendly?

Yes, it freezes very well. Let it cool fully before freezing in airtight containers.

How do I thicken or thin the curry?

Simmer uncovered to thicken or add warm water to adjust consistency as needed.

Can I add other vegetables?

Yes, carrots, peas, cauliflower, or bell peppers can be added along with the potatoes for a heartier version.

Conclusion

Spinach and Potato Lentil Curry (Dal Aloo Palak) is a nourishing, flavorful dish rooted in Indian culinary tradition. It balances warming spices with hearty vegetables and protein-rich lentils, making it a wholesome, satisfying meal. Whether you’re seeking a meatless main or a comforting bowl of curry, this recipe delivers with minimal effort and maximum flavor. Serve it hot, fresh, and garnished with cilantro for a dish that’s both simple and soul-satisfying.

Spinach and Potato Lentil Curry (Dal Aloo Palak)

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• Author: Emma Delaney
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 servings 1x
• Category: Main Course
• Method: Simmer
• Cuisine: Indian
• Diet: Vegan

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Description

A nourishing, comforting Indian-style curry made with yellow lentils, tender potatoes, and spinach, all simmered in aromatic spices. Perfect with rice or flatbread for a wholesome vegetarian meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup yellow lentils (moong dal or toor dal)
• 2 medium potatoes, peeled and diced
• 2 cups fresh spinach, chopped
• 1 tablespoon oil (or ghee for richer flavor)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 small onion, finely chopped
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 green chili, chopped (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 3 cups water
• Fresh cilantro, for garnish

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Instructions

1. Rinse lentils thoroughly and soak for 15 minutes.
2. In a large pot, heat oil over medium heat. Add mustard seeds and cumin seeds until they begin to crackle.
3. Add chopped onion and sauté until translucent. Stir in ginger, garlic, and green chili, cooking for 1 minute.
4. Add turmeric, coriander, and red chili powder. Mix well.
5. Stir in potatoes and lentils. Pour in water, bring to a boil, then reduce heat and simmer covered for 20–25 minutes or until lentils and potatoes are tender.
6. Add chopped spinach and simmer for 5 minutes until wilted.
7. Stir in garam masala and salt. Simmer uncovered for 2 more minutes to thicken slightly.
8. Garnish with fresh cilantro and serve hot with rice or flatbread.

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Notes

• Use ghee instead of oil for a richer flavor.
• Adjust spice levels to taste by increasing or decreasing chili powder or green chili.
• Can be made ahead and refrigerated for 2–3 days; flavors deepen over time.
• Add a squeeze of lemon juice before serving for extra brightness.

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Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 3g
• Sodium: 350mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg