Aloo Palak | Potato Spinach Curry

Aloo palak is a classic Punjabi dish with fried potatoes dunked in a creamy spinach gravy. It is healthy and easy to make at home. Its an excellent side dish for Indian flat-breads, pulao and ghee rice.

As you all know, spinach is a nutritional powerhouse and we must include it our diet regularly. You can also make a low fat version of aloo palak by skipping the cream and replacing butter with oil. It tastes best with chapathi, naan and jeea pulao.

Aloo Palak

Potatoes in a creamy spinach gravy
Servings 4
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 large potato
  • 3 cups spinach / palak tightly packed
  • 1 green chillies
  • 1 medium onion finely chopped
  • 1 tsp ginger grated
  • 1 tsp garlic grated
  • 2 medium tomato
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp red chilly powder
  • ½ tsp garam masala
  • 1 ½ tsp sugar
  • ¼ cup milk
  • 1 tsp fresh cream
  • 1 tsp kasuri methi / dried fenugreek leaves
  • Salt to taste
  • 1 tbsp oil
  • 1 tbsp butter

To temper

  • 1 inch cinnamon
  • 1 cardamom
  • 2 cloves
  • ½ tsp cumin seeds / jeera
  • Pinch of asafoetida / hing

Instructions

  • Boil the potatoes. Peel the skin and cut into medium cubes. Heat 1 tbsp oil in a pan. Add potatoes, salt and fry until golden brown. Set aside.
  • Boil water in a saucepan. Add 1/2 tsp sugar, washed spinach leaves and blanch for 2 minute. Remove, wash in cold water and drain.
  • Grind the spinach with green chillies to a smooth paste. Set aside.
  • Puree the tomatoes and set aside.
  • Heat butter in a pan and add the ingredients for tempering. When nice aroma comes, add onion and fry until edges turn brown.
  • Add ginger, garlic and fry for 2-3 minutes. Then add the tomato puree and cook for 8-10 minutes.
  • Then add turmeric powder, coriander powder, red chilly powder, garam masala and saute for 2-3 minutes. Sprinkle little water if masala is sticking to the pan.
  • Now add the spinach puree, salt and 1/2 cup water. Cook for 3-4 minutes and then add the fried potatoes.
  • Let the potatoes simmer in the gravy for 4-5 minutes. Then add milk, cream, sugar and kasuri methi. Cook for 1-2 minutes and remove from heat.

Notes

  •  You can omit cream for a low fat version and add more milk.
  • You can substitute green chillies with dried red chillies.
Course: Side Dish
Cuisine: Indian
Keyword: Side Dish for Rice, Side Dish for Roti

Did you make this recipe?

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Join the Conversation

  1. aloo palak looks yummy and creamy…

  2. Creamy yummy Aloo palak..Perfect for chapati..

  3. Wow ! super, mouth watering here.

  4. Awesome presentation .I like the aloo palak in its full fat version with some butter and cream ,that gives the really taste right!!:))

  5. Fingerlicking aloo palak, would love to finish that bowl.

  6. So perfectly made curry.Looks luscious.I also made palak paneer very recently 🙂

  7. one of my fav combo, looks really delicious…inviting pic there!

  8. Aloo palak looks so delicious !

  9. I like this way, not pureed one.

  10. Perfectly made.Healthy curry………
    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

  11. looks yum perfect for the roti

  12. very very delicious and a healthy combo 🙂 looks so yummy and am getting tempted 🙂

  13. Looks very delicious Sona…

  14. I need to try this recipe for sure. looks so wonderful.

  15. Who can say no to this healthy curry with our favorite veggie

  16. creamy and yummy aloo palak..looks so good and tempting

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