Delicious Aloo Palak Recipe

When preparing a meal for the whole family, finding the perfect balance between delicious taste and good health is always a priority. This Aloo Palak recipe is a wonderful choice that perfectly meets both requirements. A popular dish in North India, this dry potato spinach sabzi is loved for its simplicity, flavour, and nutritional value. While the gravy version of aloo palak pairs beautifully with rice, today we are sharing the dry version, which makes an ideal side dish with roti, chapati, or paratha.

Before we dive into the recipe, let’s explore some interesting facts that will surely make you want to include this dish in your regular meal plan. We all know that aloo palak is packed with iron and essential nutrients, but did you know that spinach also helps boost energy levels and supports better blood quality? The combination of potatoes and spinach makes this recipe both wholesome and satisfying.

The best part about this recipe is that it is extremely easy to prepare. Simply make a fresh tomato puree, sauté aromatic spices in butter or oil, cook the potatoes, and then combine everything with nutritious spinach. To save time, you can boil the potatoes in advance and add them to the spinach mixture towards the end for a quicker and easier cooking process.

Ingredients for Aloo Palak Recipe

Main Ingredients:

500 grams fresh spinach (palak)
3 medium-sized potatoes (aloo), peeled and diced
2 medium-sized tomatoes, finely chopped or pureed
1 large onion, finely chopped
4-5 garlic cloves, finely chopped
1-inch ginger piece, grated
2 green chillies, finely chopped
2-3 tablespoons oil or butter
Fresh coriander leaves for garnishing

Whole Spices:

1 teaspoon cumin seeds (jeera)
1-2 dry red chillies
1 bay leaf (optional)

Powdered Spices:

½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon red chilli powder
½ teaspoon cumin powder
½ teaspoon garam masala
Salt as per taste

Optional Ingredients:

½ teaspoon amchur powder (dry mango powder) for tangy flavour
A pinch of asafoetida (hing)

How to Make Aloo Palak Recipe

Step 1: Prepare Spinach

Wash spinach leaves thoroughly under running water to remove dirt and impurities.
Drain the water and chop the spinach into small pieces.
Keep it aside.

Tip: You can blanch spinach for 2-3 minutes and squeeze out excess water if you prefer a softer texture.

Step 2: Cook the Potatoes

Heat oil in a pan or kadai.
Add cumin seeds and allow them to crackle.
Add diced potatoes and sauté for 5-7 minutes.
Add a pinch of salt and turmeric powder.
Cover and cook until potatoes become slightly tender.

Shortcut: You can boil potatoes beforehand to reduce cooking time.

Step 3: Prepare the Masala

In another pan, heat oil or butter.
Add cumin seeds, dry red chillies, and hing.
Add chopped onions and sauté until golden brown.
Add ginger, garlic, and green chillies. Cook for a minute until the raw smell disappears.
Add tomato puree and cook until the oil starts separating from the masala.
Add turmeric powder, coriander powder, red chilli powder, and cumin powder. Mix well.

Step 4: Add Spinach and Potatoes

Add chopped spinach to the prepared masala.
Cook for 5-8 minutes until spinach reduces and blends well with the spices.
Add cooked potatoes and mix gently.
Cover and cook for another 5 minutes so that potatoes absorb the flavours.
Add garam masala and amchur powder.
Mix well and turn off the flame.