Aloo Palak

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

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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

5 from 4 votes

Aloo Palak

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

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Indian, North Indian, Punjabi

Keyword: Spinach and Potato Curry

Ingredients

• 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 tbsp Ghee
• as per taste Salt

Instructions

• 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.