Aloo Palak Recipe (Spinach Potato Curry) – This post may contain affiliate links, which means I may earn a small commission if you purchase through these links. This comes at no extra cost to you and helps support the content creation process. I appreciate your support!
Looking to add a nutritious boost to your meals? Then give this classic Indian Curry a try – Aloo Palak Recipe (Potato and Spinach Curry). Quick, easy-to-make dish! Try it today 😊
About Aloo Palak Recipe
Aloo Palak is a delicious curry from the northern region of India. Made with potatoes and spinach leaves, which are cooked with chopped onions and a mix of spices.
Hence the name, ‘Aloo Palak’, it comes from the Hindi words “Palak” for spinach and “Aloo” for potatoes.
Aloo palak is a staple dish in many Indian households, with slight variations present in each recipe. While some prefer it to be mild, others opt to include pureed spinach for creamy gravy.
Like many Indian side dishes, the aloo palak recipe can be prepared in two ways: as a dry dish or in a flavorful gravy. Here I am sharing a semi-dry version of the Aloo Palak ki Sabji (Aloo Palak Dry Curry).
Cook this tasty Aloo Palak Recipe in your kitchen and feel free to experiment with different ingredients to create a version that’s uniquely suited to your liking.
Why You Will Love This
- The perfect comfort food
- A budget-friendly dish
- Simple ingredients and straightforward cooking
- Suitable for lunch, dinner, or brunch
- A nutritious choice for a balanced diet
- Suitable for vegetarians and vegans
Check out the Recipe Video!
How to Make Aloo Palak
Step 1 – Prepare Ingredients
To begin, thoroughly wash the spinach and roughly chop it. Make sure to get rid of all the dirt.
Finely chop the onions and tomatoes. Peel the potatoes and dice them into small, even cubes.
Step 2 – Sautéing Aromatics
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add the ginger-garlic-green chilies paste and sauté for a minute.
Next, add the finely chopped onions and sauté until they become golden brown. Add the diced potatoes and mix thoroughly.
Cover and cook until the potatoes are partially cooked.
Step 3 – Spice it up
Add chopped tomatoes to the pan and mix well. Cook until they become soft or till oil begins to separate.
Next, add the turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well to coat the potatoes evenly with the spices.
Step 4 – Making Spinach Curry
Once you partially cook the potatoes, add the roughly chopped spinach to the pan and mix well to coat the spinach with the spices.
Cover the pan and let it cook until the spinach wilts and the potatoes are fully cooked.
Step 5 – Adjust Seasoning:
Now, add the garam masala and salt. Stir and let it simmer on low heat.
Once the Aloo Palak is cooked to perfection, add a spoonful of ghee (clarified butter) to finish off the dish. (Skip this step if making a vegan version)
Serving Suggestions
Serve Aloo Palak with fluffy steamed rice, vegetable pulao, or any other variety of rice recipes. It will be a complete and satisfying meal!
Pair it with any Indian bread such as paratha, roti, or chapati. As this curry is not that dry it goes well with any type of bread.
Enjoy this Aloo Palak Curry with some creamy beetroot raita, crunchy papad, or pickle!
Recipe Tips
- If you want to make this dish spicier, add more green chilies to the paste.
- Don’t cut the potatoes into big cubes, it will take them longer to cook. Dice them into 1/2-inch cubes to cook them faster.
- If left out for extended periods, peeled potatoes tend to turn black. So after dicing the potatoes, keep them immersed in water to prevent them from turning black.
- Cook only until the spinach is wilted, don’t overcook the curry as it might lose its vibrant green color.
- To store the leftovers, refrigerate them in a container. It will stay fresh for two days. Reheat it in a pan on a stovetop or in a microwave.
FAQ‘s
1. Is Aloo Palak Curry vegan?
This recipe can easily be made vegan by skipping ghee. All the other ingredients are plant-based.
2. What are some variations of Aloo Palak Recipe?
Spinach pairs well with a lot of other veggies. Experiment by adding veggies like carrots, green peas, bell peppers, etc.
Instead of roughly chopping the spinach, you can blanch it in hot water for 5 minutes and then blend it into a fine paste. The texture would be similar to Palak Paneer!
3. Can I use frozen spinach for Aloo Palak?
If fresh spinach is not available, you can use frozen spinach. Thaw the spinach and squeeze out excess water before adding it to the curry.
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Aloo Palak | Spinach Potato Curry
Equipment
- 1 chopping board
- 1 knife
- 1 peeler
- 1 pan
Ingredients
- 1 no spinach bunch (4 cups approx)
- 2 tbsp oil
- 1/2 tsp cumin seeds
- 2 tbsp ginger-garlic-green chilli paste
- 1/2 cup onion chopped
- 2 nos potatoes peeled and diced
- 1 no tomato chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- salt to taste
- 1 tsp ghee
Instructions
Preparation
- Wash the spinach thoroughly with water. Chop the cleaned spinach roughly.1 no spinach bunch
- Peel the potatoes and dice them. Keep the diced potatoes in water.2 nos potatoes
- Next, finely chop the onion and tomato. Keep it aside.1/2 cup onion, 1 no tomato
Cooking
- Heat oil in a pan or kadai over medium heat. Add cumin seeds and allow them to splutter.2 tbsp oil, 1/2 tsp cumin seeds
- Add ginger-garlic-green chili paste and sauté for a minute until the raw smell disappears.2 tbsp ginger-garlic-green chilli paste
- Add chopped onions and sauté until the onions become translucent.1/2 cup onion
- Next, add diced potatoes and cover the pan with a lid. Cook for 5-7 minutes or until the potatoes are cooked.2 nos potatoes
- Add chopped tomatoes, turmeric powder, red chili powder, and cumin-coriander powder. Mix well and cook for a couple of minutes.1 no tomato, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder
- Add chopped spinach and mix well. Cook until the spinach wilts and the potatoes are fully cooked. Stir occasionally to avoid sticking to the bottom.1 no spinach bunch
- Sprinkle garam masala and salt, as required. Mix well and cook for an additional 2-3 minutes.1/4 tsp garam masala, salt
- Add the ghee and turn off the heat.1 tsp ghee
- Serve hot with roti or paratha.
Video
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