Aloo Palak

Preparation time
30 mins
Cooking time
30 mins
6 people
Meal course
Posted by
Posted on
3 cup
Chopped Spinach/ Palak leaves
2 large
Finely Chopped Onion
2 large
Boiled potato
1 large
Peeled Tomato
2 medium
Green chillies
1 inch
1 Tsp
Lemon Juice
1/2 Tsp
All Purpose Flour
1 Tsp
Red chilli powder
1 Tsp
cinnamon-clove powder
1/4 Tsp
Turmeric powder
1/2 Tsp
Cumin seeds / Jeera
2 pinch
1/2 Tsp
Garam masala
1/2 Tbsp
4 Tbsp
Butter/ Ghee (clarified butter)
1 per taste
Aloo Palak

Aloo Palak (potato and spinach) is a very popular gravy side dish that goes best with rotis, parathas, etc. Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

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I am Dilip Ramadas. I'm the founder of My mother is the inspiration behind this website. My mother's recipes and culinary art needed a permanent place. So I built I am a foodie and I like to write reviews of food and restaurants.

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  1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
  2. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander. Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
  3. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
  4. Drain the potatoes, keep aside.
  5. In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
  6. Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
  7. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
  8. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently.
  9. Serve hot with naan or parathas or even rice.

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