Palak Aloo Curry is a classic North Indian home‑cooked dish that combines nutrient‑rich spinach with comforting potatoes. Historically, it was a staple in Punjabi households, offering a balanced vegetarian meal that could be prepared quickly for daily lunches and dinners.

In Punjab, the curry is often cooked with ghee and a richer tomato base, while in Gujarat a sweeter version adds a touch of jaggery. In South India, coconut milk may replace yogurt, and mustard seeds are used instead of mustard oil.

It is typically served hot with plain basmati rice, roti, or paratha, and garnished with a drizzle of melted butter and fresh cilantro. Occasionally, a side of pickles or a dollop of fresh curd accompanies the meal.

Palak Aloo Curry is a go‑to dish for everyday family meals, but it also appears at festive gatherings like Diwali or Navratri because it is vegetarian, nutritious, and pairs well with celebratory breads.

The combination of creamy yogurt‑based gravy, crisp fried potatoes, and the bright green spinach creates a contrast of textures and flavors that is both comforting and elegant, setting it apart from simpler spinach or potato dishes.

Common errors include over‑cooking the yogurt paste causing it to split, frying potatoes at too low a temperature resulting in soggy pieces, and adding water to the spinach puree before blending, which makes the gravy thin.

Mustard oil adds a distinctive pungent aroma that is traditional in many North Indian dishes, especially in Punjabi cooking. It also has a high smoke point, making it ideal for tempering whole spices and deep‑frying potatoes.

Yes, you can prepare the spinach‑tomato puree and yogurt paste a day ahead and keep them refrigerated. Fry the potatoes fresh before serving to retain crispness. Store the assembled curry in an airtight container for up to 3 days in the fridge.

The gravy should be smooth, slightly thick, and glossy with a light orange‑red hue from the Kashmiri chili. Oil should separate on the surface, indicating the yogurt is fully cooked and the flavors are melded.

The potatoes should be dark golden‑brown, crisp on the outside, and slightly soft inside. When you bite into them, they should have a crunchy exterior without any raw potato taste.

The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on traditional flavors with modern twists and detailed step‑by‑step guidance for beginners and intermediate cooks.

Anukriti Cooking Recipes emphasizes using everyday pantry ingredients, offers clear visual cues for each step, and often introduces unique techniques—like deep‑frying potatoes for extra texture—that set her recipes apart from more conventional presentations.