Warm, richly spiced, and built for a satisfying meal, Aloo Palak Recipe | Aalu Palak Ki Sabji | Potato Spinach Dry Curry is a vegetarian north indian curry made with oil, cumin, and hing in about 30 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: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

  • ¼ cup oil
  • 1 tsp cumin
  • pinch hing
  • 1 dried red chilli
  • 5 cloves garlic (crushed)
  • 2 inch ginger (chopped)
  • 2 onion (finely chopped)
  • 3 potato (cubed)
  • ½ tsp turmeric
  • ½ tsp salt
  • 2 tbsp water
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp salt
  • 3 tomato (chopped)
  • 1 bunch palak (chopped)
  • ½ tsp garam masala
  • 2 tbsp kasuri methi (crushed)
  • 2 tbsp spring onion (chopped)

Method

  1. firstly, in a large kadai heat ¼ cup oil. saute 1 tsp cumin, pinch hing and 1 dried red chilli until they turn aromatic.
  2. add 5 cloves garlic, 2 inch ginger and saute well.
  3. further, add 2 onion and saute until the onion turns golden brown.
  4. now add 3 potato, ½ tsp turmeric and ½ tsp salt.
  5. stir fry for 2 minutes making sure the turmeric is well combined.
  6. add 2 tbsp water, cover and simmer for 10 minutes or until the aloo is cooked well.
  7. now add 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.
  8. saute on low flame until the spices turn aromatic.
  9. further, add 3 tomato and saute for 2 minutes.
  10. also, add 1 bunch palak. do not mix the palak, as the leaves will not take much time to mix.
  11. cover and simmer for 5 minutes or until palak and aloo are cooked completely.
  12. add ½ tsp garam masala, 2 tbsp kasuri methi and 2 tbsp spring onion. mix well.
  13. finally, enjoy Aloo Palak Recipe with roti or jeera rice.

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.