Aloo Palak

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A delicious side dish where potatoes and spinach are cooked with onions and garlic along with a wonderful blend of spices.
Aloo Palak

Aloo Palak is a classic Punjabi dish made with spinach and potatoes. A simple everyday dish, it is commonly served with rice, roti, naan or pulao.

One of the popular restaurant side dishes, it is easy to make and is one of India’s most favorite sabzis.

Just like every other Indian recipes, this too has its share of regional variations. Whichever version you try, do pair it with a roti or rice to get the best taste.

Aloo Palak

Aloo Palak

 

Aloo Palak
5 from 3 votes

Aloo Palak Recipe

A delicious side dish where potatoes and spinach are cooked with onions and garlic along with a wonderful blend of spices.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian, North Indian, Punjabi
Keyword: Spinach and Potato Curry

Ingredients for Aloo Palak

  • 1 1/2 cup Spinach Leaves washed, chopped
  • 1 Onion large, finely chopped
  • 1 Potato large, boiled, peeled, cut into medium size pieces
  • 1 Tomato small, grated
  • 2 Green Chillies small, chopped
  • 1/2 inch Ginger
  • 1/2 tsp Lemon Juice
  • 1/4 tsp Plain Flour
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Cinnamon Powder
  • 1/4 tsp Clove Powder
  • a pinch Turmeric Powder
  • 1/4 tsp Cumin Seed
  • 1/4 tsp Garam Masala Powder
  • a pinch Asafoetida Powder
  • 2 to 3 tsp Butter
  • 2 tblsp Ghee
  • as per taste Salt

How to make Aloo Palak

  • Heat a pan over moderate flame.
  • Add the spinach and sprinkle a little salt.
  • Pour a little water and cover the pan with a lid.
  • Simmer for 2 to 4 minutes and remove.
  • Drain the spinach under cold running water and keep aside till all water has drained.
  • Transfer to a mixer jar along with green chillies.
  • Blend for a minute or two till slightly coarse.
  • Remove and keep aside.
  • Heat ghee in a pan.
  • Fry the potatoes till light brown.
  • Remove and keep aside.
  • To the same pan, saute the cumin seeds, ginger and onions.
  • Fry till onions turn tender.
  • Add the tomatoes and stir-fry for a minute or two.
  • Add red chilli powder, clove powder, cinnamon powder, cumin seeds, garam masala powder and fry for 2 minutes.
  • Now add the spinach and potatoes.
  • Bring to a boil.
  • Sprinkle flour and stir to mix well.
  • Add lemon juice and cook for 2 more minutes.
  • Fry the asafoetida powder in butter and pour over the curry.
  • Mix well and remove when done.
  • Serve hot as a side dish with roti, naan or rice dishes.

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11 comments

Amar January 31, 2013 - 5:55 pm

Nice website but photos of dishes are missing.

Reply
Deepak January 5, 2011 - 10:18 am

Good

Reply
Sujata October 26, 2010 - 12:59 am

Good one, definately going to try it , simple and easy procedure , nicely explained

Reply
Harish September 9, 2010 - 10:40 am

simple and easy

Reply
Divya August 27, 2010 - 7:54 am

@Rohin: Tomato grated means cut tomato in small peices. Also, you can make out that the ghee has separated when the masala starts leaving the vessel. You can stir the dish and check that the masala doesnt stick to the vessel..

Reply
Rohin July 1, 2010 - 1:02 am

Sounds very good, and I’m definitely going to try this. Just a couple of questions before that. 1) I was unclear about what you meant by “1 tomato grated” and 2) When you say “fry till ghee separates,” what exactly am I looking for? Thank you.

Reply
nidhi patel March 15, 2010 - 5:21 am

nice

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Shwetha October 31, 2009 - 5:23 am

it has been nicely explained and easy to understand… i will surely try this.

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Bindu November 12, 2008 - 4:00 am

I think it will be very tasty. I will try this dish

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Deepak October 3, 2008 - 5:41 pm

Hi I tried it too and it came out very good

Reply
Anu Sunil February 9, 2008 - 5:58 am

i tried and came out very tasty

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