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Aloo Palak | Indian Spinach Potato Recipe

Published: Dec 28, 2021 · Modified: Jan 1, 2025 by FeastwithSafiya · This post may contain affiliate links · 8 Comments

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Aloo Palak is healthy, gluten-free, vegan, and easy to whip up using a handful of fresh ingredients. This authentic and simple Spinach and Potato recipe will win your hearts! Eat it as is, or with Roti (flatbread) or Daal Chawal (Rice and lentil soup) for a wholesome meal.

Aloo palak recipe. Indian Spinach with Potato recipe.

Jump to:
  • Aloo Palak-Indian Spinach and Potatoes
  • What's in This Spinach Potato Recipe?
  • How to Make Aloo Palak-Step-by-Step Instructions
  • Tip for Spinach-Potato
  • What to Serve Aloo Palak with
  • More Indian Vegetarian Recipes
  • Aloo Palak | Indian Spinach Potato Recipe

Aloo Palak-Indian Spinach and Potatoes

Aloo translates to Potato and Palak translates to Spinach. The combination of spinach and potato is truly out-of-this-world delicious.

My Ammi made aloo palak during the Spring a lot. This recipe was her favorite way to feed us spinach. Aloo palak mixed with Dal Chawal takes the meal to the next level. I promise!

Plate with white, yellow, and green Indian food called aloo palak, naan and plain rice

I’ve tried cooking Aloo Palak in many different ways but Ammi's method of cooking aloo palak sabzi is the way I like it best. This recipe is super easy to follow and tastes phenomenal.

What's in This Spinach Potato Recipe?

No fancy ingredient hunting is needed for this delicious recipe. All the ingredients are easily found at any major grocery store throughout the US. Spices can be purchased from the Amazon.

Cubed potatoes, chopped spinach, diced tomatoes and chopped onion. Aloo palak ingredients.

Produce:

  • Spinach: any variety of spinach is great for this recipe. I like to use baby spinach from Costco. Large leafy spinach with stems from a regular store is great as well.
  • Potato: I like using gold potatoes or red potatoes for this recipe. I have tried russet/Idaho potatoes but I did not appreciate the texture of them with spinach.
  • Tomato: vine tomatoes or Roma tomatoes are great. I like diced tomatoes for this recipe.
  • Onion: diced yellow onion or shallot is an excellent option.
  • Garlic: I love adding lots of roughly chopped garlic to this recipe. For each half pound of spinach, I use 4 cloves of garlic.
  • Ginger: freshly grated ginger gives a delicious savory flavor to this recipe.
cumin seeds, minced garlic, red chili, Kashmiri chili powder, grated ginger, turmeric, and pink salt.

Spices:

  • Kashmiri Chili Powder: following my mother's footsteps, I only use Kashmiri chili powder for Indian cooking. The flavor and beautiful color of Kashmiri chili powder are hands down the best.
  • Cumin-Coriander Powder: I make homemade cumin-coriander powder. Indian stores usually carry cumin-coriander powder separately. That's why I always keep separate measurements for them in my recipes. Let me know in the comments if you would like me to share the cumin-coriander powder recipe.
  • Turmeric: turmeric powder is a must-have for Indian cooking.
  • Salt: I like using pink salt. It has a beautiful earthy & intense flavor to it. Table salt or Kosher salt is fine as well. You might need to adjust the salt measurements accordingly.
  • Cumin Seeds: adding cumin seeds is optional but I highly recommend them for tempering.

How to Make Aloo Palak-Step-by-Step Instructions

  • Heat the oil on medium-high heat and add cumin seeds. Once the cumin seeds start to change color add diced onions and whole red chilies. Cook onion until it becomes slightly golden for about 2-3 minutes.
temper cumin seeds in hot oil until it changes color.
add diced onion, and whole red chilies to the pan.
cook onion until slightly golden and soft.
  • Once the onion is slightly golden, add roughly chopped garlic and grated ginger to the pan. Sautee ginger & garlic for a few seconds. We don't want the garlic to turn brown at all.
  • Add diced tomatoes, all the powdered spices, and salt to taste. Cook on medium heat while stirring in between the cooking until tomatoes soften.
add roughly chopped garlic and grated ginger to the onion now.
add diced tomatoes once the ginger and garlic is cooked.
add all the spices once the tomatoes soften.
  • Add cubed potatoes now. Mix well until potatoes are coated with sauce. Turn the heat down to low. Cover the pan and cook on low for 7-9 minutes or just until potatoes are tender.
  • Uncover and check the potatoes in between cooking. If needed add 1-2 tablespoons of water to speed up the cooking process.
add cubed potatoes to the curry and cook until soft.
mix the potatoes very well. Cover the pan and cook on low heat.
uncover the pan to check on potatoes.
  • Once the potatoes are tender, add all the roughly chopped spinach. Cover the pan and let the spinach wilt for easy mixing.
  • Uncover the pan and mix everything gently. Turn the heat up to medium and cook until all the water from the spinach completely evaporates. Takes about 3-5 minutes depending on your stove.
Once the potatoes are tender, add roughly chopped spinach to the curry.
Cover the pan and let the spinach wilt. Aloo palak recipe.
mix the wilted spinach and cook until spinach is tender.

Tip for Spinach-Potato

  1. Baby Spinach Tip: Baby spinach cooks faster than larger spinach leaves. Adjust cooking time accordingly, as larger leaves have more water content and take longer to cook.
  2. Potato Preparation: Cut potatoes into small pieces for quicker cooking. Cooking them in oil and tomato sauce enhances their flavor. Avoid pre-boiling potatoes, as they can become mushy and won't soak up the delicious flavors of the sauce and spices.
  3. Pan Size: Use a large pan to cook spinach. Spinach shrinks when cooked, so a big pan gives it space to shrink properly. Also, mixing the sauce and spices in a larger pan is easier.
  4. Creamy Option: Add coconut or heavy cream to the dish for a milder, creamier curry. While this is not the authentic way, it adds richness and a creamy texture to the curry, appealing to the non-Indian palate.
Indian spinach and potato aka aloo palak served with flatbread.

What to Serve Aloo Palak with

This Aloo palak is more of a stir-fried type of curry. It is a loved and adored vegetarian dish in India. Indians love serving aloo-palak with Roti (flatbread) and Dal-Chawal.

Make dal tadka and plain rice to go with Aloo-Palak.

Other Indian recipes you might like.

  • Dal Tadka recipe
    Dal Tadka | Restaurant Style Dal Tadka Recipe
  • basmati rice recipe. How to cook basmati rice on the stove
    Basmati Rice Recipe | How to Cook Plain Rice
  • Zucchini(Courgette)-Yellow Squash Curry.
    Zucchini Sabzi | Zucchini Squash Stir Fry
  • Palak Paneer-Indian spinach and cheese recipe.
    Palak Paneer Recipe | Spinach with Indian Cheese

More Indian Vegetarian Recipes

  • Aloo Matar Gobi (Cauliflower and Potatoes)
  • Chicken and Potato Curry
  • Palak Paneer (Spinach and Indian Cheese)
  • Roasted Potatoes with Coriander
  • Potato Samosa
  • Masala Potatoes
Aloo palak recipe. Indian Spinach with Potato recipe.

Aloo Palak | Indian Spinach Potato Recipe

Safiya
Aloo Palak-Indian spinach and potato recipe is healthy, gluten-free, vegan, and easy to whip up using a handful of fresh ingredients. Great recipe for meals under 30 minutes! Eat it as is or with flatbread for a wholesome meal.
5 from 10 votes
Print Pin
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 174 kcal
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Ingredients 

  • 1 pound baby spinach , roughly chopped, prewashed baby spinach or 2 bunches of thoroughly washed and stems removed spinach
  • 3 medium vine tomatoes , diced
  • 3 medium potatoes , peeled, washed, and cut into about ½ inch thick cubes
  • 1 medium yellow onion , peeled and diced
  • 8 roughly chopped garlic cloves , roughly chopped
  • 1 teaspoon grated ginger
  • 3 tablespoons olive oil , or mustard oil
  • 1 teaspoon cumin seeds
  • 3 dried whole red chilies
  • ½ teaspoon cumin powder
  • 1 ½ tablespoons coriander powder
  • 1 teaspoon pink salt , or table salt to taste
  • 1 ½ tablespoons Kashmiri chili powder
  • ½ teaspoon turmeric

Instructions 

  • Heat the oil on medium-high heat and add cumin seeds. Once the cumin seeds start to change color add diced onions and whole red chilies. Cook until onion becomes slightly golden for about 2-3 minutes.
  • Once the onion is slightly golden, add roughly chopped garlic and grated ginger to the pan. Sautee ginger & garlic until fragrant, takes only a few seconds. We don't want the garlic to turn brown at all.
  • Now add diced tomatoes, all the powdered spices, and salt to taste. Cook on medium heat while stirring in between the cooking until tomatoes soften.
  • Add cubed potatoes once tomatoes are soft. Mix well to coat the potatoes with sauce. Turn the heat down to low and cover the pan.
  • Cook on low for 7-9 minutes or just until potatoes are tender. Uncover and check the potatoes in between cooking. If needed add 1-2 tablespoons of water to speed up the cooking process.
  • Once the potatoes are tender, add all the roughly chopped spinach. Cover the pan and let the spinach wilt for easy mixing. Takes less than 1 minute for spinach to start wilting with the cover.
  • Uncover the pan and mix everything gently. Turn the heat up to medium and cook until all the water from spinach completely evaporates. Takes about 3-5 minutes depending on your stove.
  • Serve with warm with dal, rice, and flatbread.

Nutrition Information

Calories: 174kcal ,Carbohydrates: 17.4g ,Protein: 4.9g ,Fat: 11.3g ,Saturated Fat: 1.6g ,Sodium: 683mg ,Potassium: 984mg ,Fiber: 4.9g ,Sugar: 1.9g ,Calcium: 132mg ,Iron: 4mg

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

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Comments

  1. Lisa Martinez says

    May 14, 2025 at 11:43 am

    5 stars
    I just made this and it is delicious! Aloo palak is one of my all time favorite foods, and I am happy to have found your recipe. Thank you.

    Reply
    • FeastwithSafiya says

      May 15, 2025 at 8:25 am

      Thank you for trying my recipe, Lisa! I'm happy you liked it. 🙂

  2. Melissa says

    April 04, 2023 at 2:33 pm

    5 stars
    Thank you Safiya for this delicious yet accessible recipe! It's my go-to for this dish. The first time I made it with your instructions, I almost couldn't believe I had cooked it myself!

    Reply
    • FeastwithSafiya says

      April 04, 2023 at 3:51 pm

      Hi Melissa, I am so happy you tried my recipe. My goal is to create easy and accessible Indian recipes. I hope they can be made by anyone- with any level of cooking skill. Your feedback means the world to me.

  3. Kristina says

    December 28, 2022 at 6:57 pm

    5 stars
    Just made your recipe and it is lovely! I have made this before but I like how you are very generous with the spinach. For visual interest and flavor depth I added a dollop of light sour cream onto the top. It was wonderful with the mild chili spice and combo with baby spinach. So good.

    Reply
    • FeastwithSafiya says

      December 30, 2022 at 9:52 am

      Hi Kristina, your comment made my day! Thank you so much for trying my recipe. A dollop of sour cream sounds phenomenal. I will have to try it.

  4. m says

    December 28, 2021 at 10:55 pm

    5 stars
    Thank you for sharing!

    Reply
    • lyra says

      June 03, 2025 at 8:05 pm

      5 stars
      it was really good! even though i only had half of the amount of spinach on hand it still tasted great. id also recommend making sure the potatoes are cooked all the way. but the spices combo is amazing, it all comes together very nicely. thanks for sharing

5 from 10 votes (5 ratings without comment)

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Hey there! I'm Safiya, the creator of Feast with Safiya. I wear many hats – I'm a mom, food photographer, and recipe developer. I'm thrilled you're here to learn about me and try out my recipes.

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