Aloo Palak Recipe

By | Published , Last Updated on | Curries and Gravies, Potato, Spinach | 11 Comments

A classic Punjabi dish made with spinach and potatoes. There are quite a few variations of this dish depending on where you go, but typically it is served as a side dish with rice, roti, naan or pulao.
Aloo Palak
Spinach – 1 1/2 cups, washed, chopped
Onions – 1, large, finely chopped
Potatoes – 1, large, boiled, peeled, cut into medium size pieces
Tomatoes – 1, small, grated
Green Chillies – 2, small, chopped
Ginger – 1/2 inch piece
Lemon Juice – 1/2 tsp
Plain Flour – 1/4 tsp
Red Chilli Powder – 1/2 tsp
Cinnamon Powder – 1/4 tsp
Clove Powder – 1/4 tsp
Turmeric Powder – 1/8 tsp
Cumin Seeds – 1/4 tsp
Garam Masala Powder – 1/4 tsp
Asafoetida Powder – a pinch
Butter – 1/4 tblsp
Ghee – 2 tblsp
Salt as per taste

1. Heat a pan over moderate flame.
2. Add the spinach and sprinkle a little salt.
3. Pour a little water and cover the pan with a lid.
4. Bring to a boil and remove.
5. Drain the spinach under cold running water and keep aside till all water has drained.
6. Transfer to a mixer jar along with green chillies.
7. Blend for a minute or two till slightly coarse.
8. Remove and keep aside.
9. Heat ghee in a pan.
10. Fry the potatoes till light brown.
11. Remove and keep aside.
12. To the same pan, saute the cumin seeds, ginger and onions.
13. Fry till onions turn tender.
14. Add the tomatoes and stir-fry for a minute or two.
15. Add red chilli powder, clove powder, cinnamon powder, cumin seeds, garam masala powder and fry for 2 minutes.
16. Now add the spinach and potatoes.
17. Bring to a boil.
18. Sprinkle flour and stir to mix well.
19. Add lemon juice and cook for 2 more minutes.
20. Fry the asafoetida powder in butter and pour over the curry.
21. Mix well and remove when done.
22. Serve hot.

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11 thoughts on “Aloo Palak

  1. Amar said on January 31, 2013 at 5:55 pm

    Nice website but photos of dishes are missing.

  2. Deepak said on January 5, 2011 at 10:18 am


  3. Sujata said on October 26, 2010 at 12:59 am

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

  4. Harish said on September 9, 2010 at 10:40 am

    simple and easy

  5. Divya said on August 27, 2010 at 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..

  6. Rohin said on July 1, 2010 at 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.

  7. nidhi patel said on March 15, 2010 at 5:21 am


  8. Shwetha said on October 31, 2009 at 5:23 am

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

  9. Bindu said on November 12, 2008 at 4:00 am

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

  10. Deepak said on October 3, 2008 at 5:41 pm

    Hi I tried it too and it came out very good

  11. Anu Sunil said on February 9, 2008 at 5:58 am

    i tried and came out very tasty

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