Aloo Palak is a popular Indian Potato and Spinach Curry. It is a flavorful and nutritious dish that combines the earthiness of potatoes (aloo) with the vibrant taste of spinach (palak). This Vegetarian recipe is naturally gluten free and vegan.
The flavors of aloo palak are a delightful blend of spices and textures. The potatoes provide a creamy and slightly sweet base, while the spinach adds a fresh, leafy taste. The dish is typically seasoned with a variety of spices such as cumin, coriander, turmeric, and garam masala, which contribute to its rich and aromatic flavor profile.
Aloo palak pairs well with Indian breads like roti, naan, or paratha. It can also be enjoyed with steamed jeera rice or pulao for a satisfying meal.
- Inexpensive and easy to find ingredients
- Easy To Prepare
- Nutritious and Healthy
Aloo palak subzi has been my childhood favorite dish. Similar to Aloo Matar ( Potatoes and Peas curry), my mom used to make it for everyday simple wholesome meals. It is super inexpensive and uses easy to find ingredients commonly stocked in Indian Pantry.
Whether you’re a fan of Indian cuisine or looking to incorporate more vegetables into your diet, the Aloo Palak recipe is a delicious and nutritious option.
The creamy potatoes and the fresh, leafy spinach create a harmonious blend that is both satisfying and comforting. The aromatic spices add depth and complexity, making every bite a burst of deliciousness.
Potatoes : I prefer t use yukon gold potatoes. Baby potatoes, russet potatoes or red potatoes also work.
Spinach : Fresh or frozen can be used. I prefer baby spinach for it’s tender texture and smooth flavor. Thaw the frozen spinach and squeeze out any excess water before using it . Frozen spinach can be a convenient option when fresh spinach is not available.
Spices : I used typical Indian spices like turmeric powder, chilli powder, cumin seeds, garam masala and kasuri methi to make this subtle flavored earthy dish. Bay leaf and dry whole red chili peppers add the distinct layer of flavor.
Optional : Chopped onion, minced ginger and garlic, and chopped tomatoes can be added to this recipe. I am keeping it simple and stright forward.
How to Make
Peel and cut the potatoes in ½ inch cubes. Put them in cold water to prevent browning. Chop the spinach thinly.
Heat oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and bay leaf. Let the cumin seeds splutter for a few seconds.
Stir in the diced potatoes. Cover and let them cook on the medium high heat for 5 minutes. Add 3 tablespoons water and mix until everything is well combined.
Open the lid. Add all the spices. Stir to combine. Close the pan with a lid and let potatoes cook for additional 5 minutes until almost done on medium heat. Open lid and stir every couple minutes so they don’t stick at the bottom and burn. Check the doneness of the potatoes by putting the fork through it. They should be tender and fully cooked.
Add chopped spinach. Mix well. Cook for 3 to 4 minutes so the spinach leaves wilt. Squeeze in lemon juice and mix. Turn off the heat. Rub some kasuri methi in your palm and sprinkle on top. Garnish with chopped cilantro and serve warm.
Aloo palak can be made in advance and stored in an airtight container in the refrigerator for up to 3-4 days. It is best to cool the dish completely before storing it. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of water if needed to maintain the desired consistency.
Versatile and Adaptable Recipe
The Aloo Palak ( saag aloo ) recipe is highly versatile and can be adapted to suit individual preferences. You can adjust the spice levels, add additional vegetables, or even experiment with different herbs and seasonings. This versatility allows you to customize the dish according to your taste and dietary requirements.
The Aloo Palak recipe is relatively simple and straightforward to prepare. With a few basic ingredients and common spices, you can create a flavorful dish in a short amount of time. It’s a great option for busy individuals or those new to cooking Indian cuisine.
Since children love potatoes, this recipe an be a great way to introduce children to spinach and encourage them to eat their greens. The mild and comforting flavors make it appealing to a wide range of palates.
- Dice the potatoes into ½ inch cubes so they cook evenly and quickly.
- I prefer to put diced potatoes in cold water until ready to use. It stops the browning and oxidization process.
- This recipe makes dry subzi like a stir fry. If you want to make it a gravy curry, add more water.
- You can adjust the amount of spinach per your liking. Similar to palak paneer, this is a great recipe to load up on the greens. My kids call it Hulk Curry and they devour it.
- If you prefer a spicier version, you can adjust the amount of red chili powder or add chopped green chilies during the cooking process.
- To save time during meal prep, you can boil the potatoes in advance and refrigerate them until ready to use.
- Aloo palak can also be used as a filling for samosas or as a topping for baked potatoes, offering a creative twist to these dishes.
More Potato Recipes
My family especially kids love Indian Potato Dishes. I often make Instant Pot Dum Aloo ( Creamy Baby Potato Curry ) and Crispy Aloo Tikki for easy weeknight dinner. Roasted Masala Potatoes are versatile side dish. Cheese Potato Poppers are excellent party appetizer.
For easy weeknight dinners, try Creamy Potato Soup. Air Fryer Fingerling Potatoes, Air Fryer Smashed Potatoes and Air Fryer Hasselbeck Potatoes are all excellent choices for quick side dish. Instant Pot Mashed Potatoes are also excellent.
While traditionally made with potatoes, you can certainly experiment and substitute them with other vegetables if desired. Some common alternatives include cauliflower, paneer (Indian cottage cheese), or even mixed vegetables.
Yes, you can use frozen spinach for Aloo Palak. Thaw the frozen spinach and squeeze out any excess water before using it in the recipe. Frozen spinach can be a convenient option when fresh spinach is not available.
Aloo Palak is a popular North Indian dish made with potatoes (aloo) and spinach (palak). It is a flavorful combination of creamy potatoes and nutritious spinach, seasoned with aromatic Indian spices.
If you prefer a milder version, you can adjust the amount of red chili powder or omit it entirely. Additionally, you can add a bit of cream or yogurt at the end to help balance the spice level.
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Aloo Palak Recipe
- 1 Tablespoon oil I used olive oil
- ½ teaspoon cumin seeds
- 2-3 dried red chilies optional
- 1 Bay Leaf
- 3 medium potatoes cut into small pieces, around ½ inch
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon salt adjust to taste
- 3 tablespoons water as needed
- 10 oz. spinach finely chopped around 3 to 4 cups finely chopped spinach
- 1 Tablespoon lemon juice
- 1 Tablespoon Kasuri Methi Dried Fenugreek Leaves
- Peel and cut the potatoes in ½ inch cubes. Put them in cold water to prevent browning. Chop the spinach thinly.
- Heat oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and bay leaf. Let the cumin seeds splutter for a few seconds.
- Stir in the diced potatoes. Cover and let them cook on the low heat for 5 minutes. Open the lid. Add all the spices. Stir to combine. Add 3 tablespoons water and mix until everything is well combined.
- Close the pan with a lid and let potatoes cook for additional 5 minutes until almost done on medium heat. Open lid and stir every couple minutes so they don’t stick at the bottom and burn. Check the doneness of the potatoes by putting the fork through it. They should be tender and fully cooked.
- Add chopped spinach. Mix well. Cook for 3 to 4 minutes so the spinach leaves wilt. Squeeze in lemon juice and mix. Turn off the heat. Rub some kasuri methi in your palm and sprinkle on top. Garnish with chopped cilantro and serve warm.
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