Aloo Palak Recipe, How to Make Aloo Palak Recipe, Potato Spinach Curry

Aloo PalakAloo Palak is one of the nutritious North Indian recipes. It is an easy and delicious Indian recipe that is prepared with spinach and potatoes simmered with spices.

As this is a kind of dry version of curry, this recipe goes well with chapathi or paratha recipes. Usually, my family loves to eat Aloo Palak recipe during the winter season.

Among all veggies, many of us like to eat potatoes and cauliflower. In Indian curries, we find many variants with this combination or individual ingredients.

You may like to check aloo curry and malai palak recipes.

Aloo Palak Recipe, How to Make Aloo Palak Recipe, Potato Spinach Curry

Aloo Palak is a nutritious North Indian recipe.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 280 kcal
Author Rambabu Uppada


  • Chopped spinach - 3 cups
  • Onions finely chopped - 2 large
  • Potatoes boiled and peeled - 2 large
  • Tomato grated - 1
  • Green chillies - 2
  • Ginger - 1" piece
  • Lemon juice - 1 tsp
  • Wheat flour - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Cinnamon-clove powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Cumin seeds - 1/2 tsp
  • Asafetida - 2 pinches
  • Garam masala - 1/2 tsp
  • Butter - 1/2 tbsp
  • Ghee - 4 tbsp
  • Salt to taste


How to Make Aloo Palak Recipe:

  1. Put the spinach in a pan, add very little water (3/4 cup) and a pinch of salt. Cover and boil over a high flame for 2 minutes.
  2. Let it Cool, or hold under running water in a perforated vessel.
  3. Grind green chilli, keep slightly coarse, do not make very smooth. Keep aside.
  4. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Keep it aside
  5. In the leftover hot ghee add ginger, cumin seeds, onions and fry(let them remain tender).
  6. Now add the tomato and further fry for two minutes.
  7. Add remaining dry masalas and fry till ghee separates.
  8. Add spinach and potatoes. When it starts boiling put the flour and stir well
  9. Boil for 2-3 minutes. Heat butter in a tiny saucepan and add asafoetida.
  10. Pour over the vegetable and mix gently. Add lemon juice just before serving
  11. Aloo palak is ready. Serve hot with naan or parathas or even rice.

Tip: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

    Rambabu Uppada

    I am Rambabu Uppada, founder of Indian Recipe Info. I am fond of food, I thought of sharing my cooking experience with you all. I designed each recipe in such a way that you can simply follow my steps and prepare restaurant rich recipes at your home.