aloo palak recipe, spinach potato recipe
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4.81 from 21 votes

aloo palak

Potatoes in a smooth mildly spiced spinach sauce.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: main course
Cuisine: north indian
Servings: 3 to 4
Calories: 257kcal
Author: Dassana Amit


  • 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


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.


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


Calories: 257kcal | Carbohydrates: 37g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 910mg | Potassium: 1427mg | Fiber: 9g | Sugar: 3g | Vitamin A: 6860IU | Vitamin C: 53.1mg | Calcium: 149mg | Iron: 9.1mg