aloo palak

Aloo palak recipe With step by step photos. Potatoes in a smooth mildly spiced spinach sauce.

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.

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aloo palak recipe, aloo palak gravy

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

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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.
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Dassana Amit

Dassana Amitnamaste 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.

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75 comments/reviews

  1. Turned out delicious.. my husband doesn’t like palak.. he was surprised I was making masala just to make ‘aalo palak’… When it was served. He finished 2 bowls of it..

    Can we add spinach or potatoes water to gravy? Does it have some nutrients? I don’t want to play with the taste though..

    One more feedback Dassana, if I type avacado instead of avocado on your blog search, it doesn’t yield any results.. is it possible to make that search more user friendly..

    • thats nice to know bhavana. thanks for sharing your feedback and experience. you can add the water in which spinach was cooked. avoid adding potato water. the taste is different and it can spoil the taste of the gravy too.

  2. Dear Dassana
    Thankyou for your recipes
    My life is easy know I stay away from my house I used to eat outside food everyday
    Know I cook my own food. Thanks a ton

    Mahavir Jain5 stars

    • Welcome Mahavir. Glad to know that recipes are helping you in cooking healthy food at home. Keep visiting the site and feel free to ask any query on recipes posted.

  3. Made this last night – hubby said I nailed the flavor! Made it with 1/2 baby spinach 1/2 spring mix (so I guess it’s really saag), 2 Romas, 4 cloves garlic, the whole stick of cinnamon (it shattered when I tried to cut 1″ off), & no hing (didn’t have any), otherwise as in the recipe. I didn’t blanch the baby greens (unnecessary, they were so soft & tender). I also blended the gram flour with the chopped greens & used the cooking water from the potatoes – easy, no waste, no lumps! Thanks for the great recipe – it’s a keeper!

    • thank you druid. also thanks for the small tips and suggestions you have mentioned in the comment. happy cooking.

  4. When do you add potatoes

    • in the 21st step of the recipe card.

  5. yum!

    • thankyou sharmishta 🙂

  6. Lovely & easy understandable & presentable recepies

    • thanks.

  7. send mail about new recipes

    • shoba, i have added your email address to feedburner email subscription form.

  8. Sir, U are doing such a great job bcos of which the people cooking their food by own get a nice direction for cooking and making tasety dishes . Thanks a lot…5 stars

    • welcome ravi. thanks for your motivating feedback.

  9. Thanks so much! Cooking had never been so much fun and ease before reading your blogs. You are doing a great job.5 stars

    • welcome anu. glad to know this.

  10. Dear sir,
    Iam working in Gulf riyadh Saudi Arabia,I was totally dependant on my friend on food, now since ur recipes on the above websites iam cooking myself,thank u so much for taking so much of pain in putting all those step byvstep pics which really makes a beginne like me s life easier,sir u said one bdl of spinach but the bundke varies from our country to others so how to choose

    • thanks woees for sharing your kind words. use 200 to 250 grams fresh palak.

  11. Thank you so much.The way you presented pictures really inspired me to cook..It shows your love and passion for cooking.God Bless you

    • welcome smitha. thanks for your positive feedback and prayers.

  12. Nice5 stars

  13. Loved the way you put the recipes across. I always prefer your site.

    Thanks4 stars

    • welcome ramya. glad to know this.

  14. nice recipe iam going to try

    • thanks jyotyi

  15. I loved the way you have explained the recepie to prepare d curries.. I have no cooking sense… I tried palak aaloo curryfor the first time, i just followed your instructions and it came out very well.. Thanks a lot for the recepie…

    • welcome mani. glad to know that the instructions helped you in cooking aloo palak. thanks for sharing positive review.

  16. Thanks for the wonderful recipe..I tried it..it turned out well even though I am a terrible cook

    • welcome aparna.

  17. Thank you for Recipe……

    • welcome nethra

  18. Dassana… I would like to thank you for all your delicious recipes..Now if I want to make something without any doubt I look it up on Veg Recipes of India……everything I have made from your recipes have come out well….. All thanks to u.5 stars

    • welcome safeena. glad to know this.

  19. very nice recipe

    • thanks mamta

  20. Going to try it out
    seems delicious
    am a lousy cook

  21. THANKS

    • Welcome S KUMAR

  22. Very nice and thanks

    • welcome.

  23. good, easy and mouth watering recepies

    • thanks veena

  24. Hii Dassana,

    In our house we dnt cook palak with tomatoes as they believe it causes kidney stones…. can I omit tomatoes in this recipe ?? If I do omit tomatoes.. can I add any other substitute ??

    Anyways Thanks for all ur dishes, easy to follow and they turn out tasty.5 stars

    • yes you can omit tomatoes. just drizzle a few drops of lemon juice once the dish is done or serve lemon wedges while serving aloo palak. welcome bhanu.

  25. excellent recepie I tried it. It tastes like the one I had in Rajastan this year5 stars

    • thanks david for the positive feedback.

  26. This was so good, one of the best recipes I’ve ever made. The only change I made was to roast the potatoes instead because we prefer that.5 stars

    • thanks natasha for sharing your feedback.

  27. Thank you!

    • welcome riddhi

  28. Dear Dassana!
    I just made the alu palak your way and it was the best I had ever!
    Thank you so much and keep on making us happy with your wonderful recipes!

    Yana from Israel5 stars

    • welcome yana.

  29. Very nice recipe.

  30. I made this tonight. I didn’t have bay leaves, asafoetida, or besan flour but it turned out really tasty anyway! Thanks for the recipe.

    • welcome ella

  31. Hi Dassana,
    I regularly chk as well follow your recipes…. I tried tis aloo palak recipe…. it was too good and yummy….. I followed ur steps but jus added amchur powder for the extra tanginess…
    Looking forward for more recipes….. great cooking…. take care…
    Thank you
    Regards
    Priyanka5 stars

    • welcome priyanka.

  32. Very nice and easy to cook recipes. Keep posting 🙂

  33. A big hi and namaskara,Dasanna,thanks for sending me new recipes,please keep on sending me your new recipes,whenever you get time,i am really trying 1by1 all your recipes during weekends,they turn out really very tasty,Thank you Dasanna once again.regards.5 stars

    • thanks raju for the nice comments.

  34. Tempting pictures and would like to have it with Plain hot rice 🙂

  35. Hi Dassana,
    I have never tried this recipe but it sounds and looks awesome!