Yellow Potatoes with Spinach Gravy (Aloo Gravy)


This dish is a rich and creamy side dish that goes with bread or rice.  Delicious, and slightly tangy with chunky potato bites and no shortage of nutrients!


Spinach – 4 cups, tightly packed

Potato – 4 (medium size)

Onion – 1 (Large)

Tomato – 2 (medium size)

Green chillies – 2 (finely chopped)

Ginger garlic paste – 1 tsp (grind or mash ½ inch ginger and 3 cloves of garlic to make a paste)

Garam masala powder – 1/4 tsp

Coriander powder – 2 tsp

Pepper powder – 1/2 tsp

Sugar – 1/4 tsp (optional)

Organic whole Milk – 1/4 cup

Salt – as needed

To temper

Oil – 2 tsp

Cinnamon – 1 inch piece

Cardamom – 1

Cloves – 1


1. Separate the spinach leaves from the stem. Wash and clean the leaves. Grind the Spinach coarsely in the blender.

2.Set your MEC pot (medium pot is a good size for this recipe) and set stove to medium heat.  Add items from the ‘to temper’ list – oil, cinnamon, cardamom, cloves, sauté for 2 minutes, then add the chopped onions.

3. Add ginger garlic paste and stir in with the onions, cover and cook for 5 minutes.

4. Add chopped tomatoes, green chilies and coriander powder and cook till the tomatoes are soft.

5.Then add the chopped potatoes, cover and cook till half done, (might take up to 10-12 minutes).

5.Add the spinach, salt as needed, then add the milk, the garam masala and pepper powder. Stir in these spices with the spinach and potatoes.

6.Reduce flame/heat to medium low, partially cover and cook till all of it has come together to a savory dish. Check the potatoes for doneness and if satisfied, turn stove off.


  • Adding sugar retains the color of the spinach.