Aloo Palak Recipe – Potato and Spinach Recipe

Potatoes and fresh spinach cooked together in a few simple but deliciously fragrant spices, palak aloo is an easy but absolutely delicious recipe! When we were in India we tasted many different aloo recipes, but we really loved aloo palak, we spoke with a generous chef who shared their recipe with us, we’ve played around with it over the years, and this is our take on this simple side dish.

Why you’ll love this restaurant style aloo recipe

• Cooking aloo palak is easy and it’ll be on your table in just 30 minutes.

• It doesn’t use an exhaustive list of spices.

• It’s a perfect side dish for an Indian thali.

• It’s 100% vegetarian, vegan and gluten-free.

We just love this simple potato and spinach side dish, and in the rare cases that we have any leftovers, we even make them into a naanwich the next day!

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What is palak aloo made with?

Aloo palak is a simple Indian dish, it’s made from potatoes, spinach, and spices – that’s it!

Can you use any type of potatoes?

We would recommend using russet potatoes, Maris Piper potatoes and baby potatoes would also work.

Do you use boiled potatoes in it?

In our aloo palak recipe, we don’t use boiled potatoes, but you could use cooked potatoes if you prefer.

We use peeled and cubed potatoes and because we stir fry potatoes in aloo palak gravy and with the lid on the pan, the potatoes are cooked perfectly.

Which spinach should I use?

Baby spinach is great as the spinach leaves are tender and sweet, but if you only have frozen spinach then that will be fine.

In our recipe you simply use chopped spinach, there’s no need to puree spinach, which means you don’t need a food processor to make this recipe.

Experiment with the flavors

The great thing about Indian cooking is that recipes change from region to region and from family to family, so why not follow our recipe first, see how you like it, and then play around with the spices and make it your own next time?

What do I serve aloo palak with?

The great thing about this aloo palak sabzi is that it goes with virtually any Indian dish, so you can add it confidently to any meal.

A great line-up for your meal could include healthy aloo palak curry, vegetable bhuna, Tarka dal, Peshwari naan, raita, onion salad, and pilau rice.

But be creative, try your favorite dishes with it.

As this is predominantly a potato and spinach curry dish, you should use the best spinach you can.

How do I store it?

Our aloo palak recipe will keep in the fridge in an airtight container for up to 3 days and it freezes for up to 3 months.

Notes and expert tips for making aloo palak

• Don’t have any potatoes?
  You can substitute them with sweet potatoes, the flavor will be different, but it’ll be a great workaround.
• Make it ahead
  You can make aloo palak ahead and store it in the fridge in an airtight container for up to 3 days and freeze for up to 3 months.
• Out of garam masala?
  It’s easy to make your own spice mix, take a look at our garam masala recipe.

How to make aloo palak with step-by-step instructions

Making our aloo palak recipe is easy if you follow our simple instructions.

In a large pan over medium heat, add your vegetable oil, and once hot, add the cumin seeds, sizzle the seeds for a few seconds.

Now add asafoetida (hing), your ginger and garlic paste, and green and red chilies, stir, and cook for around a minute, then add your onion and cook for 3 minutes.

Next, add your chopped potatoes and fresh chopped tomatoes and stir to combine.

Now, add turmeric powder, coriander, red chili powder, salt, water, and stir thoroughly to combine and ensure the potatoes are coated with all the spices.

Place the lid on the pan and let the potatoes cook for approximately 7 – 10 minutes.

Then take the lid off and continue to cook for a further 3 – 5 minutes, the potatoes should be cooked and fork-tender.

Now add your chopped palak (spinach), a little at a time, stir and let the leaves wilt, then repeat until all the chopped spinach has been added, approximately 3 – 5 minutes.

Next, add garam masala and stir to combine in the spinach gravy.

To finish, add lemon juice and stir to combine.

Garnish with spinach leaves or coriander, serve immediately and enjoy!

We hope that you enjoy making and eating our palak aloo recipe and would love to hear how you got on with it.

Please leave a comment below or feel free to ask any questions you may have.

More vegetarian aloo recipes for you to try

If you love our aloo palak recipe, then you should give these aloo recipes a try; aloo gobi, saag aloo, dum aloo, aloo tikki, and jeera aloo.

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