Simple, practical, and full of everyday flavour, Aloo Palak is a vegetarian Indian side dish made with oil, cumin seeds (jeera), and garlic in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3
- Category: Side Dish
- Cuisine: Indian
Ingredients
- 2 tablespoons oil
- 1/2 teaspoon cumin seeds (jeera)
- 3 cloves garlic (minced)
- 2 green chilies (finely chopped)
- 1 small onion ((about 1/2 cup))
- 3 medium potatoes ((about 300 grams, cut into 3/4 inch pieces))
- 3-4 cups spinach (finely chopped, (about 8-10 oz))
- 1 tablespoon lime juice
- 2-3 tablespoons water (or as needed)
Spices
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- salt (to taste)
Method
Stovetop Pot Method
- Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
- Next, add minced garlic, green chili, and saute for a few seconds.
- Add onions and saute until the onions turn light brown.
- Then add cubed potatoes, mix well and saute for 2-3 minutes.
- Add spices like turmeric, red chili powder, coriander powder, cumin powder, and salt, 2-3 tablespoons of water. Cover, and cook the potatoes for 5 to 6 minutes until they are fork-tender. You may stir once or twice in between.
- Then add chopped spinach leaves and cook for another 5 to 6 minutes uncovered (keep stirring in between), until the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.
- Lastly, add lime juice (or amchur powder) and garam masala and mix well. Turn off the heat.
- Serve dry Aloo palak with roti or bread of your choice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
