aloo palak

aloo palak recipe with step by step photos. potatoes in a smooth mildly spiced spinach sauce.

aloo palak recipe, aloo palak gravy

there are many ways of making aloo palak and here is one delicious version. this is not a dry version. this aloo palak has the consistency of palak paneer. in this recipe, the spinach is pureed instead of being chopped. for the dry version, you can check this dry aloo palak ki sabzi.

this aloo palak recipe is similar to the way i make palak paneer. the potatoes are boiled first and then added towards the end. the dish pairs well with roti, paratha or naan. even good with some steamed rice or cumin rice. i had made parathas and a side onion-cucumber salad to go with it.

to give a hint of sweetness in the palak, i have added gram flour (besan). if you add gram flour or maize flour (makai ka atta), the gravy gets slightly sweet tones. you can also add cream if you prefer instead of gram flour or maize flour.

how to make aloo palak

1. boil or steam 3 medium sized potatoes in a pressure cooker or steamer.

aloo palak curry recipe

2. pressure cook or steam till the potatoes are completely cooked.

aloo palak curry recipe

3. then peel and quarter or dice the boiled potatoes. keep aside covered.

aloo palak curry recipe

blanching palak for aloo palak

4. rinse 1 bunch of palak leaves (spinach) a couple of times in water and then drain very well.

aloo palak curry recipe

5. in a pan, boil 2 to 3 cups water with some salt.

aloo palak curry recipe

6. when the water comes to a boil, then switch off the fire and immediately add the palak or spinach leaves into the hot water.

aloo palak curry recipe

7. cover with a lid and blanch the palak in hot water for 4 to 5 minutes.

aloo palak curry recipe

8. drain and immediately place the palak leaves in cold water for 3 to 4 minutes. you can add few ice cubes to make the water cold.

aloo palak curry recipe

9. drain again and along with 1 to 2 green chilies, make a smooth puree in a grinder or blender.

aloo palak curry recipe

10. measure and keep all the ingredients ready.

aloo palak curry recipe

making masala for aloo palak

11. heat 2 tablespoon ghee (clarified butter) or oil or butter in a pan or kadai (wok).

aloo palak curry recipe

12. add 1 small tej patta (indian bay leaf), 3 cloves and 1 broken cinnamon stick to the hot ghee.

aloo palak curry recipe

13. fry till they become aromatic.

aloo palak curry recipe

14. add 1 medium-sized onion which is finely chopped.

aloo palak curry recipe

15. fry till the onion turns light brown.

aloo palak curry recipe

16. now add 1 teaspoon ginger-garlic paste.

aloo palak curry recipe

17. fry till the raw aroma goes away.

aloo palak curry recipe

18. add 1 medium sized chopped tomato.

aloo palak curry recipe

19. fry till the tomatoes become soft and mushy.

aloo palak curry recipe

20. the oil should start releasing from the mixture.

aloo palak curry recipe

21. now add ¼ teaspoon turmeric powder and 1 pinch of asafoetida (hing).

aloo palak curry recipe

22. stir for 5 to 10 seconds.

aloo palak curry recipe

making aloo palak

23. add the palak puree.

aloo palak curry recipe

24. stir well.

aloo palak curry recipe

25. add 1.5 tablespoon besan or gram flour. instead of besan, you can also add 1.5 tablespoon maize flour (makai ka atta).

aloo palak curry recipe

26. stir with a wired whisk or a wooden spatula so that the besan dissolves and there are no lumps. alternatively, you can also dissolve the besan in 3 to 4 tbsp water and make a smooth paste. then add this paste to the palak mixture.

aloo palak curry recipe

27. add 1 cup of water.

aloo palak curry recipe

28. mix very well.

aloo palak curry recipe

29. add salt and stir well.

aloo palak curry recipe

30. simmer the gravy, till the palak gets completely cooked.

aloo palak curry recipe

31. the palak gravy or sauce will slightly thicken.

aloo palak curry recipe

32. you can adjust the consistency by adding more or less water. next add the cooked potatoes.

aloo palak curry recipe

33. gently stir.

aloo palak curry recipe

34. simmer aloo palak curry for 2-3 minutes more, till the color of the spinach changes.

aloo palak curry recipe

35. sprinkle ¼ to ½ teaspoon garam masala powder & ½ teaspoon crushed kasuri methi leaves (dry fenugreek leaves).

aloo palak curry recipe

36. stir and cook aloo palak gravy for a minute.

aloo palak curry recipe

37. you can garnish aloo palak with ginger julienne, however it is optional.

38. serve aloo palak hot with some roti or parathas or naan or cumin rice or saffron rice or tandoori roti.

aloo palak, aloo palak recipe

if you are looking for more curry recipes then do check:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

aloo palak

4.81 from 21 votes
potatoes in a smooth mildly spiced spinach sauce.
aloo palak recipe, spinach potato recipe
Author:Dassana Amit
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

  • 1 bunch palak (spinach) or 200 grams palak
  • 3 medium sized potatoes
  • 1 medium sized onion - finely chopped
  • 1 medium sized tomato - chopped
  • 1 teaspoon ginger- garlic paste 3 garlic + ½ inch ginger - crushed or made into a paste in a mortar-pestle
  • 1 or 2 green chilies
  • 3 cloves
  • 1 inch cinnamon stick - broken
  • 1 small tej patta (indian bay leaf)
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • ¼ or ½ teaspoon garam masala powder
  • 1.5 tablespoon besan (gram flour) OR makai ka atta (maize flour)
  • 1 cup water
  • 2 tablespoon ghee or oil or butter
  • ½ teaspoon crushed kasuri methi (dry fenugreek leaves) - optional
  • salt as required
  • a few ginger julienne for garnishing

INSTRUCTIONS

boiling potatoes

  • boil the potatoes or aloo in a pressure cooker or steamer till the are completely cooked.
  • peel and quarter or dice them. keep aside covered.

blanching spinach

  • boil 2 to 3 cups water with some salt.
  • switch off the fire and immediately add the palak or spinach.
  • cover with a lid, blanch the spinach in water for 4-5 minutes.
  • drain and immediately place the palak in cold water for 3-4 minutes.
  • drain again and along with green chilies, make a smooth puree in a grinder or blender.

making masala for aloo palak

  • heat ghee or oil or butter in a pan or kadai/wok.
  • fry the bay leaf, cloves and cinnamon till they become aromatic.
  • add the chopped onion and fry till light brown.
  • now add the ginger-garlic paste and fry till the raw aroma goes away.
  • add the tomatoes and fry till the tomatoes become soft and mushy.
  • the oil should start releasing from the mixture.
  • now add the turmeric powder and asafoetida and stir for 5-10 seconds.

making aloo palak

  • add the palak puree. stir well.
  • add the besan or gram flour. stir with a wired whisk so that the besan dissolves and there are no lumps.
  • alternatively, you can also dissolve the besan in 3-4 tbsp water and make a smooth paste. then add this paste to the palak mixture. 
  • stir and add 1 cup of water. season with salt.
  • simmer the gravy till the palak gets completely cooked.
  • the gravy or sauce will slightly thicken.
  • you can adjust the consistency by adding more or less water. 
  • add the cooked potatoes and simmer the gravy for 2-3 minutes more.
  • sprinkle the garam masala powder & crushed kasuri methi leaves. 
  • stir and cook the gravy for a minute.
  • serve aloo palak hot with some rotis, chapatis or parathas or jeera rice.

NOTES

  • you can also add cream if you prefer instead of gram flour or maize flour.

NUTRITION INFO (approximate values)

Nutrition Facts
aloo palak
Amount Per Serving
Calories 257 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Monounsaturated Fat 2g
Cholesterol 22mg7%
Sodium 910mg40%
Potassium 1427mg41%
Carbohydrates 37g12%
Fiber 9g38%
Sugar 3g3%
Protein 8g16%
Vitamin A 6860IU137%
Vitamin C 53.1mg64%
Calcium 149mg15%
Iron 9.1mg51%
* Percent Daily Values are based on a 2000 calorie diet.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

75 comments/reviews

  1. My kids don’t like to eat palak. I tried this recipe and it was a hit. It is easy to prepare.They liked it.Thank you😊4 stars

  2. Toronto,
    March 27, 2019

    Very well described the recipe. Enjoyed preparing the same. I just added half spoon of roasted coriander seeds powder and a quarter teaspoon of roasted cumin seeds powder after sauteeing the tomatoes to enhance the flavor. It’s yummy. Thanks for sharing your recipe.5 stars

  3. Very delicious. I added a cardamom with the cloves and cooked til puffed. I did not pre-boil the palak. I added it with some salt to the pan just before the turmeric and the asafoedita and stirred and wilted. Then I took my hand blender to the mix and added the dried spices after. It saves a ton of time. I stirred in the cup of water and boiled for a minute or two before adding the diced cooked potatoes. It was really delicious but I did miss the kasuri methi. Next time, I’ll make sure I have some in the house. 🙁 Thank you for a great, easy recipe!5 stars

    • thank you lisa for sharing your variations and suggestions. the method you have described sure is easy and saves time. am sure it will help the readers as well. next time do try adding kasuri methi. the aroma and flavor of kasuri methi is distinctly felt and the aloo palak tastes good.

  4. Tried it. It was really good. Everything was clearly explained in the recipe. Thanks for sharing it.

  5. 1. As step by step instructions are not there I would request if you can share for how much time do we need to simmer so that the palak gets cooked ?
    2.can we add coriander powder while cooking this veggie ,will that alter the taste ?

  6. hello,your all recipes are very nice delicious i tried lots of your recipe and all are very good.4 stars