Aloo palak is a simple dish made with potatoes, spinach and a few basic spices. It's a flavourful, comforting gluten-free and vegan dish to serve with rice, naan or chapati.
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This potato spinach curry is an ideal dish to include in a weekly meal plan rotation. On weekdays, it makes a hearty meal to accompany paratha, chapati, jeera rice, plain rice, or pulao.
Ingredients
- Vegetables: Fresh spinach, potatoes, onion, tomato, ginger and garlic.
- Spices: Cumin, turmeric, chilli powder, coriander powder, garam masala, salt and kasuri methi.
- Liquid: Water and oil. I used olive oil, but you could use any cooking oil.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Heat oil in a steel pan or skillet.
Step 2: Add cumin once the oil is hot and let it sizzle.
Step 3: Add ginger followed by garlic, onion and saute until onion turns translucent.
Step 4: Add potato cubes, salt and stir well.
Step 5: Now add ⅓ cup water, stir well, close the pan with lid and cook for 8-10 minutes or until potatoes are half cooked.
Step 6: Take the lid off the pan and stir well in between to prevent the potatoes from sticking to the base of the pan.
Step 7: Add tomatoes, turmeric, chilli powder and coriander powder.
Step 8: Mix well until the potatoes are well coated with spices.
Step 9: Close the pan with a lid and cook for another 8-10 minutes or until the potatoes soften.
Step 10: Simmer the heat, add chopped spinach and stir well.
Step 11: Put the lid and simmer for 3-4 minutes until spinach wilts.
Step 12: Once done, take the lid off the pan and mix in garam masala and kasuri methi.
Step 13: Adjust salt if necessary and switch the heat off.
Serve delicious aloo palak with chapati, roti or rice.
Substitutions and Variations
Lemon Juice: A squeeze of lemon juice elevates the flavour of aloo palak. Add it at the end once you switch the heat off.
Potatoes: You could use baby potatoes instead of regular ones.
Storage
Fridge: Store the leftover aloo palak in the fridge for 2-3 days in a clean airtight container.
Reheat: To reheat, transfer the required quantity of the dish to a microwave-safe container, pop it in the microwave, and heat it until it's piping hot. Alternatively, reheat it in a pan/skillet on a stovetop over medium heat, stirring regularly.
Tips and Tricks
Cooking Spinach: Avoid overcooking spinach to preserve its nutrients and bright colour.
Consistency: This is a semi-dry dish. If you want the dry version, cook it uncovered and let moisture evaporate. For a gravy-like consistency, add extra water, cover and cook until it reaches your desired consistency.
Cooking Potatoes: Ensure the potatoes are fully cooked before adding spinach, as potatoes take longer to cook while spinach only needs 3-4 minutes of cooking.
Cooking Time: The time it takes to prepare curry depends on the size of the potato cubes.
Related
Looking for other Indian side dish recipes like this? Try these:
Pairing
These are my favorite dishes to serve with aloo palak:
KEEP IN TOUCH
Do let me know if you try this aloo palak recipe. If you like this recipe, kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Aloo Palak
Equipment
- 1 Skillet/Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Teaspoons Oil
- 1 Teaspoon Cumin
- 1 Medium Onion peel and chop finely
- ½ inch Ginger peel and chop finely
- 2 cloves Garlic peel and chop finely
- 3.5 Cups (or) 370 gms Potatoes wash, peel and cut into cubes.
- 1 medium Tomato chopped
- Salt as required
- ½ Teaspoon Turmeric Powder
- 1.5 Teaspoons Chilli Powder adjust to suit your spice levels
- ½ Teaspoon Coriander Powder
- 3 Cups (or) 100 gms Spinach wash and chop
- ½ Teaspoon Kasuri Methi
- ½ Teaspoon Garam Masala
- ¼ Cup Water adjust to get your desired consistency
Instructions
- Heat oil in a steel pan or skillet.2 Teaspoons Oil
- Once the oil is hot, add cumin and let it sizzle.1 Teaspoon Cumin
- Add ginger followed by garlic, ginger, onion and saute until onion turns translucent.1 Medium Onion, ½ inch Ginger, 2 cloves Garlic
- Add potato cubes, salt and stir well.3.5 Cups (or) 370 gms Potatoes, Salt
- Now add ⅓ cup water, stir well, close the pan with lid and cook for 8-10 minutes or until potatoes are half cooked.¼ Cup Water
- Take the lid off the pan and stir well in between to prevent the potatoes from sticking to the base of the pan.
- Add tomatoes, turmeric, chilli powder and coriander powder.1 medium Tomato, ½ Teaspoon Turmeric Powder, 1.5 Teaspoons Chilli Powder, ½ Teaspoon Coriander Powder
- Mix well until the potatoes are well coated with spices.
- Close the pan with a lid and cook for another 8-10 minutes or until the potatoes soften.
- Simmer the heat, add chopped spinach and stir well.3 Cups (or) 100 gms Spinach
- Put the lid and simmer for 3-4 minutes until spinach wilts.
- Once done, take the lid off the pan and mix in garam masala and kasuri methi.½ Teaspoon Garam Masala, ½ Teaspoon Kasuri Methi
- Adjust salt if necessary and switch the heat off.
- Serve delicious aloo palak with chapati, roti or rice.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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