A Recipe for Alu Palak

A colorful and flavorful vegan version of the classic North Indian dish. This recipe gets its creamy texture from coconut cream instead of ghee.


Serving: For 4-5 people

  • 1 kg spinach 
  • 4 potatoes
  • 2 garlic cloves
  • 2 fresh red chili peppers
  • 1/2 cup coconut cream
  • 1 tablespoon salt
  • 1 teaspoon turmeric
  • 2 tablespoon garam masala


Boil the spinach in a pot for 4-5 minutes, and allow it to dry.

Chop the garlic and the chili then fry them together with the coconut cream and the spinach for 4 minutes.

Chop 1 potato and add it to the pot for 2 minutes, then add 2 cups of water and boil for 10 minutes.

Blend it to a creamy texture and put it back on a low flame.

Chop the rest of the potatoes, add them to the pot with all of the spices and cook for another 20 minutes.

Serve hot!

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