Aloo Palak Recipe, How to make Aloo Palak Recipe | Aloo Palak Curry Recipe
Recipe type: Main
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
Aloo Palak Recipe a easy dish which goes well with rice, roti or chapatis. The taste of this dish is good and could me made at any occasion.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the palak gravy-
  • ½ cup mustard or any oil for shallow frying the potatoes
  • 1 bunch of spinach leaves (palak)
  • 3 medium sized potatoes (peeled and chopped into squares or cubes)
  • 1 tbsp cumin seed (jeera)
  • 1 tbsp caraway seed (shahijeera)
  • ½ tsp carom seed (ajwain)
  • a pinch of asofoetida (hing)
  • 1 inch ginger julienne (adrak)
  • 1 medium sized tomato chopped finely (tamatar)
  • 1 green chili chopped finely (hari mirch)
  • ¼th tsp turmeric powder (haldi)
  • 1 tsp garam masala powder
  • 1 tsp roasted cumin powder (jeera powder)
  • 1 tsp coriander powder (dhaniya powder)
  • 1 cup water or as consistency required
  • few coriander leaves for garnishing (dhaniya)
  • few ginger julienne for garnishing
  • salt as per taste
  • a pinch of amchur powder (dry mango powder)
For the white paste: Ground all the ingredients with little water for a smooth and white paste
  • 2 tbsp melon seed (magaz)
  • 1 tbsp poppy seed (khus khus)
  • 1.5 tbsp fresh grated coconut (nariyal)
How to make the recipe?
  1. Firstly clean and wash the spinach leaves then strain the excess water with the help of colander. Grind the spinach until smooth puree is formed. Add little salt which would help in retaining it's green color. Also add little water if required.
  2. Take oil in a pan.
  3. Once oil is hot add the potatoes.
  4. Shallow fry the potatoes until cooked and fried nicely. Remove and place aside.
  5. Reduce the oil in the pan. In the same pan saute cumin seed and caraway seed.
  6. Put the ginger julienne and saute until they are crisp.
  7. Add the the spinach puree and simmer for 3-4 mins.
  8. Do add tomatoes, green chilies, water, turmeric, roasted cumin powder, coriander seed powder (dhaniya) and half of garam masala powder.
  9. Mix well and cook for 3-4 mins more. Now add the grounded white paste.
  10. Simmer for 2-3 mins more on medium heat. Add the shallow fried potatoes.
  11. Cook for 2 mins more. Switch off the gas add rest of garam masala powder, salt and amchur powder. Garnish with ginger julienne and coriander leaves. Serve aloo palak hot with phulkas, roti or rice.
  12. If you love spinach then do check more recipes on blog like palak paneer, lasooni palak, palak lachcha paratha, palak paneer paratha, mughlai palak paneer, spinach rice and spinach fritters.
Instead of frying potatoes you could boil and add them.
If you are allergic to nut paste then use cream instead.
Recipe by Flavors of Mumbai at