• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Feast with Safiya
  • Home
  • Recipes
    • Modern Indian
    • Authentic Indian
    • Gluten-Free
    • Vegetarian
    • Vegan
    • Quick and Easy
  • About
  • Contact
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
    • Modern Indian
    • Authentic Indian
    • Gluten-Free
    • Vegetarian
    • Vegan
    • Quick and Easy
  • About
  • Contact
  • Shop
search icon
Homepage link
  • Home
  • Recipes
    • Modern Indian
    • Authentic Indian
    • Gluten-Free
    • Vegetarian
    • Vegan
    • Quick and Easy
  • About
  • Contact
  • Shop
×

Aloo Palak | Indian Spinach Potato Recipe

Published: Dec 28, 2021 · Modified: Sep 24, 2022 by FeastwithSafiya · This post may contain affiliate links.

Spread the love

Jump to Recipe

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

Aloo palak recipe. Indian Spinach with 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!

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

Thali meal with dal tadka, aloo palak, naan and plain rice.

I’ve tried cooking Aloo Palak in many different ways but my 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 store.

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 it with spinach.
  • Tomato: vine tomatoes or Roma tomatoes are great. I like diced tomatoes for this recipe.
  • Onion: diced yellow onion or shallot is a great 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 all of 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 & pungent 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:

  • 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 and 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 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:

  • Baby spinach cooks faster than large leafy spinach. I have used baby spinach for this recipe. Large leafy spinach has more water content as well. Ensure the cooking time accordingly.
  • Cooking the potatoes in oil and tomato sauce gives the best taste to this recipe. Cut the potatoes into small size pieces to speed up the cooking. I do not recommend adding preboiled potatoes. They will become a mushy mess and they won't soak up the wonderful flavors of tomatoes, onion, and spices either.
  • Use a large heavy-bottomed pan for cooking spinach. Spinach requires good space to wilt and become ¼ of its original size. Also, it is easier to mix the sauce and spices in a large pan.
Indian spinach and potato aka aloo palak served with flatbread.

What to Serve Aloo Palak with:

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

Make dal tadka and plain rice to go with Aloo-Palak. You might like my other Indian recipes as well.

  • 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
Aloo palak recipe. Indian Spinach with Potato recipe.

Aloo Palak | Indian Spinach Potato Recipe

Safiya | FeastwithSafiya
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 6 votes
Print Pin
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 174 kcal

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 Yukon gold potatoes or red 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
  • 1-2 tablespoons water , if needed

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
Have I inspired you to cook?Mention @feastwithsafiya on Instagram or use #feastwithsafiya

Spread the love
 
26
Shares
 26    
« Basmati Rice Recipe | How to Cook Plain Rice
Butter Paneer Masala | Paneer Makhani »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. 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.

      Reply
  2. m says

    December 28, 2021 at 10:55 pm

    5 stars
    Thank you for sharing!

    Reply

Primary Sidebar

feastwithsafiya

Hi, I'm Safiya! I'm an author, food photographer, recipe developer, and the creator behind Feast with Safiya. So glad you stopped by..more about me

Popular Recipes

  • keema puff pastry headshot
    Keema Puff Pastry | Savory Meat Pastry
  • Indian shrimp curry with turmeric rice in a bowl
    Easy Indian Shrimp Curry Recipe
  • baked sweet potatoes with roasted chile and sour cream in a bowl
    Baked Sweet Potatoes with Roasted Green Chile
  • People holding oven roasted tandoori chicken
    Easy Oven Baked Tandoori Chicken Recipe
  • moong dal lentil closeup shot
    Moong Dal Recipe | Indian Yellow Lentil
  • Gujarati stir-fried cabbage in a bowl
    Gujarati Stir-Fried Cabbage Recipe (Sambharo)

Footer

Recipes by Category

Footer

Info

Home

About

Contact

Copyright Policy

Privacy Policy

Stay Connected!

  • Facebook
  • Twitter
  • Instagram
  • Pinterest

back to top

Copyright © 2022 Feast with Safiya. All Rights Reserved.

Website designed by Safiya