Delicious spinach & potato spiced Indian side dish! Perfect for an Indian thali, Friday night curry night, or a fakeaway. You'll never order a takeaway again once you've made your own. 100% vegetarian and vegan! Learn how to make our easy palak aloo recipe in just 30 mins with sour step-by-step photos.
In a large pan over medium heat, add your vegetable oil, and once hot, add your cumin seeds, sizzle the seeds for a few seconds. Now add asafoetida (hing), your ginger and garlic paste, and your 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
4 tsp Vegetable oil, 1 tsp Cumin seeds, ¼ tsp Asafoetida, 4 tbsp Garlic ginger paste, 1 Green chili, 2 Onions, 500 g Potatoes, 4 Medium tomatoes, 1 tsp Turmeric powder, 1 tsp Coriander powder, 1 tsp Red chili powder, 1 tsp Salt, 6 tbsp Water, 1 Red chili
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 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. To finish, add lemon juice and stir to combine. Garnish with spinach leaves or coriander, serve immediately and enjoy!
500 g Spinach, 1 tsp Garam masala, 1 Lemon, Spinach leaves or coriander leaves
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