This Aloo Palak recipe is a simple and nutritious dish made with spinach, potatoes, and a handful of ground spices, perfect for a quick meal!
Aloo Palak literally translates to Potato (“aloo”) and Spinach (“palak”).
It is one of the easiest Pakistani vegetarian recipes.
This recipe is perfect for when you need a quick meal. It is also a great way to use any leftover wilting spinach (you know when you no longer want to eat it as a salad).
This Aloo Palak recipe has a dry stir-fry type consistency. Another popular Pakistani recipe with spinach is Palak Chicken, which tends to be a saucy curry with more gravy.
It is great eaten on its own with some roti (flatbread) or as a side dish to Kadhi (Yogurt Curry).
Recipes you’ll love
If you’re looking for more easy weeknight vegetable curries, here are some of our favorites:
- Aloo Methi – Potato and Fenugreek Stir-fry
- Aloo Gobi – Pakistani Cauliflower and Potato Curry
- Chana Aloo Masala: Chickpea and Potato Curry
- Egg Curry Recipe with Potatoes
- Rajma Masala with Rice
Ingredients
The ingredients in this dish are few, which really lets the potatoes and spinach really shine!
- Spinach – we use fresh spinach in this recipe. you can substitute with frozen if you prefer.
- Potato – one large potato is all you need, cut into small bite-sized pieces. The smaller the pieces, the quicker the curry will come together.
- Garlic – fresh garlic really adds the best flavor to this recipe
- Ground spices – Turmeric, coriander powder, cumin powder, and Red chili powder.
- Tomatoes – use either fresh or canned crushed tomatoes, whichever you have on hand!
How to make Aloo Palak?
We recommend using a non stick frying pan for this recipe.
#1: Fry the garlic
With a little bit of canola oil, vegetable oil, or any neutral oil on low heat, fry the garlic until it is golden brown.
Since there aren’t a whole lot of spices, this step really helps the garlic flavor the whole dish!
#2: Add the rest of the ingredients
Next, turn up the heat to medium. Then, add in the rest of the ingredients in the following order:
- Potatoes – stir-fry for a couple of minutes
- Ground spices – mix it in for a few minutes so they get a chance to coat the potatoes and bloom
- Tomatoes – if using fresh tomatoes, until they start to release the juices a little
- Spinach – finally add in the chopped spinach
#3: Simmer on low heat
Once all the ingredients are in the pot, cover it, and let it cook on low heat.
Let it cook until the potatoes are tender. It could take about 15-30 minutes, depending on the type of potato used, and how large the pieces are.
If you find that the spinach is burning and sticking to the pot, add a few tablespoons of water. However, the tomatoes and spinach should have enough water to avoid this issue.
What to serve with Aloo Palak?
This Aloo Palak recipe has a dry stir-fry type consistency (rather than a saucy curry). It is great eaten on its own with some roti (flatbread), or plain rice.
Here are some of our favorite recipes that pair well with Aloo Palak:
- Masoor Daal Tadka: Easy Red Lentil Curry
- Kadhi: Tangy Yogurt (Dahi) & Besan Curry
- Masala Papad
- Easy Roti Recipe: How to make soft chapati?
If you give this Aloo Palak recipe a try, we’d love to see it!
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Aloo Palak
Ingredients
- 1 bunch spinach, fresh or about 250 grams
- 1 Potato, large peeled and sliced
- 4-6 cloves garlic, chopped
- ½ teaspoon Cumin powder
- 1 teaspoon Coriander powder
- ¼-½ teaspoon Turmeric powder
- ½ teaspoon Red chilli powder
- 2-3 Green chilli chopped depending on spiciness
- 1 Tomato, large or ¼ cup crushed tomatoes
- ¼ cup Canola oil
- ¼ teaspoon Salt to taste
Instructions
- In a pot or frying pan on low heat, add the oil and sliced garlic. Stir and cook until garlic starts to turn golden brown.
- Add the sliced potatoes cook for couple of minutes, string constantly.
- Add the ground spices, tomato, and chopped spinach. Mix well.
- Then, cover and cook for few minutes on low heat till the potatoes are cooked – about 10 minutes, depending on the type of potato used.