Warm, richly spiced, and built for a satisfying meal, aloo palak recipe | palak aloo recipe | aloo palak gravy recipe is a vegetarian Indian curry made with oil, garlic, and ginger in about 45 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: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: Indian
Ingredients
for palak puree:
- 2 tsp oil
- 3 clove garlic (chopped)
- 1 inch ginger (chopped)
- 1 onion (finely chopped)
- 4 green chilli
- 1 bunch spinach / palak (chopped)
- ½ cup water
for gravy:
- 4 tsp oil
- 13 baby potatoes / aloo (boiled & peeled)
- 1 tsp jeera / cumin
- 1 inch cinnamon stick / dalchini
- ½ onion (finely chopped)
- 1 bay leaf / tej patta
- 1 to mato (finely chopped)
- ½ tsp turmeric / haldi
- salt to taste
- ½ cup water (or as required)
- ½ tsp garam masala
- 1 tsp kasuri methi / dry fenugreek leaves (crushed)
Method
- firstly, heat 3 tsp of oil in a kadai and roast 13 boiled & peeled baby potatoes / aloo.
- roast potatoes to golden brown, keep aside.
- further add a tsp of oil if required and saute 1 tsp jeera, 1 inch cinnamon and 1 bay leaf.
- additionally add in ½ onion and saute well.
- also add 1 tomato and saute till it turns soft and mushy.
- add in ½ tsp turmeric and salt to taste. saute on low flame.
- further add prepared palak puree and mix well.
- additionally add ½ cup water and roasted potato / aloo.
- mix well and adjust the consistency by adding water if required.
- simmer for 5 minutes or till potatoes absorb flavours.
- furthermore add ½ tsp garam masala and 1 tsp crushed kasuri methi.
- finally, serve aloo palak gravy with hot rice or roti.
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.
