Aloo Palak
Aloo Palak, or Spinach and Potato Curry, is one of the most popular vegetarian curries in Pakistani & Indian cuisine. Like my Mixed Vegetable Curry, it’s typically dry, or stir-fried, so that there isn’t any ‘curry‘ or ‘gravy‘ per se. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! I’ve tried cooking Aloo Palak in countless ways…With less onion, more onion, yes tomatoes, no tomatoes, tomato paste instead of tomatoes, butter at the end, without chopping the spinach (bad idea), adding potatoes before the spinach, less oil, more oil, covered, uncovered…andddd you’re asleep. 🥱 The method I’m sharing is the culmination of all my Aloo Palak experiments. This recipe is:
Delicious, like “I-can’t-stop-eating-spinach”-level delicious. Great for getting in a concentrated amount of spinach. Tested, perfected, and adored by hundreds, if not thousands!
Aloo Palak Ingredients
Rest assured, there are no extra, unnecessary, or hard-to-find ingredients:
Other Ingredients
Potatoes: Frankly, any potatoes could work since you’re boiling them on the side. If you’re going the traditional route of cooking the potatoes within the dish, then opt for Russet potatoes or red potatoes because of their quicker cooking time. Oil, onions, tomatoes, green chili peppers: Essentials for most South Asian dinner recipes. Garlic & Ginger: I crush mine in a mortar or pestle or in a food processor. You can also use garlic or ginger paste if that’s what you have on hand. Spices: You’ll need cumin seeds along with ground spices such as coriander powder, cumin powder, red chili powder, and turmeric powder. Garam masala is optional.
How to make Aloo Palak
As one reviewer said, use all your “willpower not to eat it all in one go”.
Variations
To save time and stay true to the recipe’s 30-ish minute timeframe, boil the potatoes alongside while you start the curry. If you’d rather skip boiling the potatoes so they soak up more flavor, you can add them after cooking down the spinach. Add 1/4 cup water along with the potatoes, cover, and allow them to cook on low heat for 20-25 minutes, depending on the size of the cubed potatoes. If you have some dried fenugreek leaves (sukhi methi) on hand, add 1-2 tbsp along with the potatoes. This dried herb is often added to complement spinach curries such as Sarson ka Saag which is made with Mustard greens or Palak Gosht (Spinach & Meat Curry). It’s essential in curries like Mixed Vegetable Curry or Butter Chicken.
What to serve with Aloo Palak
Since Aloo Palak is a ‘dry’ curry, it’s typically eaten with roti, naan, or paratha. But it can also pair well with rice, a slice of bread, or just about anything you’d like. For another recipe that will have your family devour a pot of greens, try my Easy Sarson Ka Saag recipe!
More Tested & Perfected Vegetarian Curry Recipes:
Cauliflower & Potato Curry (Aloo Gobi) – with a secret ingredient Easy Mixed Vegetable Curry Smoked Eggplant Curry (Baingan Bharta) Zucchini Curry (Toriyan) Okra (Ladyfinger) Curry (Bhindi)
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
