Aloo Palak is an easy, healthy and tasty side dish made with spinach. potatoes & spices. Serve with roti, rice, Paratha, Puri or fill your wraps and sandwiches.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 2 tablespoons oil
  • ¾ teaspoon cumin seeds
  • 2 cloves garlic ((chopped) or ginger)
  • 1 pinch asafoetida ((optional))
  • 2 green chilies ((deseeded and chopped))
  • 1 medium onion ((¾ cup sliced or ½ cup chopped, optional))
  • 2 cups potatoes ((cubed to ¾ inch, 2 to 3 medium potatoes))
  • 4 cups spinach ((8 to 10 ounce chopped, more if you like))
  • ¼ teaspoon salt ((more to adjust to taste))
  • ¼ teaspoon red chili powder ((optional))
  • ⅛ teaspoon turmeric
  • 1 tablespoon lemon juice ((adjust to taste))
  • ¼ to ½ teaspoon garam masala ((optional))
  • 1 teaspoon toasted sesame seeds ((optional))
  • ¾ teaspoon kasuri methi ((dried fenugreek leaves, optional))

Method

Preparation

  1. Rinse the spinach in lots of water a few times and drain them to a colander.
  2. Peel & cube the potatoes to bite sized pieces. optional - Keep them immersed in a bowl of water to avoid discoloration.

How to Make Aloo Palak

  1. Heat 2 tablespoons oil in a pan.
  2. When the oil turns hot add ¾ teaspoon cumin and let them splutter.
  3. Then add 2 cloves of garlic finely chopped and 1 to 2 chopped green chilies. Fry them for a minute. Sprinkle hing.
  4. Next add medium sized chopped or sliced onion and fry until light golden.
  5. Drain the water from potatoes completely. Then add them to the pan & fry for 3 to 4 minutes.
  6. You can just stir fry until the potatoes are fork tender or Pour 3 tablespoons water and cook covered until tender but not mushy.
  7. Then sprinkle 1/8 teaspoon turmeric, ¼ teaspoon salt, ¼ teaspoon chili powder (optional), kasuri methi & garam masala (optional). Saute for a minute or two until the raw smell of chili powder goes away. Taste test and add more salt or spice at this level.
  8. Next add 4 cups of chopped palak. Saute on a medium high flame for about 3 minutes or until the leaves wilt.
  9. When the moisture evaporates turn off the stove. You can sprinkle 1 tsp of toasted sesame seeds before finishing
  10. Sprinkle lemon juice before serving. Serve aloo palak with roti, chapati, paratha or 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.