• Aloo Palak

    1 vote


    • 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 tblsp Ghee
    • as per taste Salt


    A delicious side dish where potatoes and spinach are cooked with onions and garlic along with a wonderful blend of spices. Jump to Recipe 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   0 from 0 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 minsCook Time15 minsTotal Time30 mins Course: Side DishCuisine: Indian, North Indian, PunjabiKeyword: Spinach and Potato Curry Ingredients for Aloo Palak 1 1/2 cup Spinach Leaves washed, chopped1 Onion large, finely chopped1 Potato large, boiled, peeled, cut into medium size pieces1 Tomato small, grated2 Green Chillies small, chopped1/2 inch Ginger1/2 tsp Lemon Juice1/4 tsp Plain Flour1/2 tsp Red Chilli Powder1/4 tsp Cinnamon Powder1/4 tsp Clove Powdera pinch Turmeric Powder1/4 tsp Cumin Seed1/4 tsp Garam Masala Powdera pinch Asafoetida Powder2 to 3 tsp Butter2 tblsp Gheeas per taste Salt 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.

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