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 Recipe
A delicious side dish where potatoes and spinach are cooked with onions and garlic along with a wonderful blend of spices.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: Indian, North Indian, Punjabi
Keyword: Spinach and Potato Curry
Ingredients for Aloo Palak
1 1/2cupSpinach Leaveswashed, chopped
1Onionlarge, finely chopped
1Potatolarge, boiled, peeled, cut into medium size pieces
1Tomatosmall, grated
2Green Chilliessmall, chopped
1/2inchGinger
1/2tspLemon Juice
1/4tspPlain Flour
1/2tspRed Chilli Powder
1/4tspCinnamon Powder
1/4tspClove Powder
apinchTurmeric Powder
1/4tspCumin Seed
1/4tspGaram Masala Powder
apinchAsafoetida Powder
2 to 3tspButter
2tbspGhee
as per tasteSalt
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.
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.
@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..
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.
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11 comments
Nice website but photos of dishes are missing.
Good
Good one, definately going to try it , simple and easy procedure , nicely explained
simple and easy
@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..
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.
nice
it has been nicely explained and easy to understand… i will surely try this.
I think it will be very tasty. I will try this dish
Hi I tried it too and it came out very good
i tried and came out very tasty