There’s nothing that beats an Indian meal on special occasions, like Christmas or New Year’s Eve.
If there was any food that could stand up to these celebrations, it would be this delicious vegetable side that goes by the name “palak.”
The word literally means “spinach” in Hindi but we know it as “potatoes” since they go well together.
What Is Aloo Palak?
This traditional Indian dish is known for its creamy texture and flavor-packed gravy.
It has been around for centuries because of its versatility – you can make it vegetarian or non-vegetarian and serve it either hot or cold.
It consists of tender pieces of potato (or other root vegetables) cooked slowly in water along with some onion, garlic, ginger, green chillies, turmeric powder, coriander leaves, cumin seeds, salt, and oil until soft.
Then, it gets mixed with finely chopped spinach.
The mixture is then fried in ghee or clarified butter until slightly crispy.
Palak also comes in many different forms such as alu bhat (pureed), alu kulcha (thin bread rolls stuffed with the same mixture), and alu chaat (a snack version).
There are even more varieties depending on where you live in India.
If you want to try making your own aloo palak recipe at home, follow our guide below.
How to cook aloo palak
- Soak 1 cup of red lentils overnight.
- Wash and peel 6 medium sized potatoes and cut them into cubes.
- Put 4 cups of water in a large pot and bring it to boil over high heat.
- Add all the spices except the coriander and stir to mix well.
- Once boiling, add the cubed potatoes and cover the pot with a lid. Cook the potatoes for about 15 minutes, stirring occasionally so they don’t stick to each other.
- When done, take out the potatoes from the liquid using a slotted spoon and set aside.
- In another pan, put 2 tablespoons of cooking oil and let it get hot over medium heat.
- Then, add the chopped onions and fry till golden brown. Add the minced garlic cloves and sautee till fragrant.
- Now, turn down the temperature and add the ginger paste and green chillies. Sautee for 3–4 minutes, then add the potatoes and toss to coat evenly with the masala.
- Next, pour in the remaining two cups of water and season with salt. Mix well and simmer for 5–6 minutes, uncovered.
- Finally, when the potatoes have softened completely, remove from fire and keep aside.
- Meanwhile, rinse the spinach thoroughly under running tap water and drain off excess moisture. Chop roughly and keep aside.
- Heat half a tablespoon of cooking oil in a frying pan over medium heat and once heated, add the chopped onions, and sautee till light golden brown. Now, add the garlic cloves, ginger paste, green chillies, and turmeric powder and continue frying for about 30 seconds. Next, sprinkle the coriander leaves and stir for 10 seconds. Lastly, add the spinach, salt, and water and cook covered for one minute before taking off the fire.
- Pour everything into the pot containing the potatoes and mix to combine well. Garnish with fresh coriander leaves if desired.
You may need to adjust the amount of water and/or spice quantities according to how salty your preferred taste preference is.
What Are The Ingredients In Aloo Palak?
Aloo Palak is one of India’s most popular dishes.
It is easy to prepare (especially if you have all the required ingredients already at home) and can be served hot or cold – depending upon your preference.
- 3 medium sized potatoes
- 1/4 cup butter
- 1 large onion chopped fine
- 5 cloves garlic minced
- 1 tsp ginger grated
- 1 green chili finely sliced
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1/4 tsp turmeric
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup frozen spinach
If you don’t want to use frozen spinach, you may add 1 tablespoon oil instead.
You will need to cook the onions until translucent before adding the other ingredients.
How Do You Make Aloo Palak?
Aloo Palak is one of those dishes that takes time to cook properly because it requires very precise cooking techniques.
The secret lies in using fresh vegetables for maximum flavor.
You can use frozen ones if you want to save some time, but only after testing them thoroughly before serving.
- First, wash your potatoes thoroughly and cut into halves (or quarters) lengthwise so that each half gets cooked evenly. Do not peel them yet!
- Next, heat oil in a pan and add mustard seeds along with cumin seeds. Once they start spluttering, add green chilies and curry leaves. Stir-fry until the spices turn brown and release their aroma.
- Add ginger, garlic and turmeric powder and stir fry till the raw smell disappears. Now, add onions and saute till they soften. Add coriander powder and garam masala. Continue stirring till aromatic and mix well.
- Now, add tomatoes and salt. Let it simmer for about 10 minutes and then add water to cover all the vegetables. Cook covered until the potatoes get soft.
- Once done, remove from fire and let cool down completely. Then grind the mixture into a smooth paste and keep aside.
- In another pan, boil water and once boiled, add sugar. When the sugar dissolves, add rinsed spinach and cook for 2–3 minutes. Drain out excess water and set aside.
- Heat oil again and add crushed red peppers. Fry until slightly charred. Next, add ground paste and mix well. Simmer for 3 more minutes and then add coconut milk. Mix well and continue cooking until thickened.
- Finally, sprinkle chopped mint over the top and serve warm.
What Is The History Of Aloo Palak?
Aloo Palak has been around for centuries, probably even before the Mughals ruled India. It’s believed that the dish originated from the Rajput people who used to eat it during religious festivals. The dish got its name because of how similar it looks to a bunch of fresh spinach leaves (with their stems removed).
In modern times, Aloo Palak became famous when Bollywood movies started making use of it in many of their films. But it wasn’t until the 1990s that it rose to popularity throughout India. Today, millions of Indians enjoy this dish at least once every week. Here are some popular aloo palak recipes that you can try out:
- Classic Potato Curry Recipe
- Mixed Vegetable Palak Recipe
- Potato Bhuna Recipe
- Baked Aloo Palak
- Vegetarian Palak Pulao
- Palak Paneer Tikka Masala
- Spicy Palak Fry
- Kashmiri Style Palak Saag
- Sweet Potatoes Cooked In Coconut Milk
What Are Some Popular Aloo Palak Recipes?
Aloo palak recipe is one of the most traditional dishes from India.
It’s a vegetarian staple which can be eaten at every meal during winter time, especially when you have guests over.
It has become so popular because of its versatility.
You can make it into many different variations depending upon your taste buds and what else you may want to add to it.
Here are some popular versions of Aloo Palak Recipe that you will find online.
- Khatta Palak – This version uses boiled eggs instead of potato pieces. The eggs get cooked along with the vegetables until soft before being added to the curry.
- Sarson Ka Saag (Green Spinach) – This variation includes saag, another green leafy vegetable. Sarson ka saag is also known as sarsi dalna.
- Mooli ki Tikki (Potato Patties)
How to make aloo palak?
You don’t need much stuff to make aloo palak.
All you need is a skillet, a pot, and a few spices.
To start off, boil two medium sized potatoes till done and then peel them.
Cut the peeled potatoes into small cubes.
Add four tablespoons oil to a pan and heat it on high heat.
Once the oil gets hot, add the mustard seeds and let them pop.
After that, add the cumin seeds and wait for them to crackle.
Then, add the chopped onions and fry lightly until golden brown.
Add the ginger-garlic paste and salt followed by turmeric powder and stir thoroughly.
Once everything is combined, reduce the temperature to low heat and keep stirring constantly.
Then, add the tomato puree and mix well until all the moisture evaporates.
Now, add the crushed red pepper flakes and stir again.
Finally, pour in 1/4 cup water to prevent the mixture from sticking to the bottom and cover the pan.
Cook for about five minutes more and serve immediately!
What Are Some Tips For Making Aloo Palak?
You can buy fresh spinach at your local grocery store, but if you want to save money or just prefer not to use it, frozen spinach is also available.
You can thaw it out in hot water before using it.
If you don’t have access to either, substitute green leafy vegetables such as broccoli or kale instead of spinach.
If you plan to make this vegetarian dish, you will need to add meat (or chicken) to give it more flavor.
This is because spices alone won’t cut it for us carnivores.
Vegetarians should avoid adding oil while cooking the potatoes too, so stick with turmeric powder or ground cumin seeds only.
Also, note that the amount of salt used here depends on how salty your chosen greens are.
So, adjust accordingly.
The same applies to the sugar.
It’s better to err on the low side than overdo it.
What Are Some Common Mistakes People Make When Making Aloo Palak?
While cooking aloo palak is not difficult at all, following certain steps will help ensure your end result tastes just right!
- Do not add too much water while boiling them – The aloo palak should be boiled till tender without adding extra water. This ensures that the vegetables absorb enough of the spices and flavors from the gravy.
- Don’t over-boil the spinach leaves – Spinach has a tendency to get tough very quickly. So don’t cook it beyond its natural color. Once it starts turning dark green, drain off excess liquid and set aside to cool down completely before using.
- Add salt towards the end of the cooking process – Adding salt early during cooking causes the flavor profile of the dish to change drastically so use it sparingly.
- Make sure the oil used for frying is hot – You want to fry the aloo palak until golden brown, which takes about 3 minutes. Make sure the oil heats up first before putting the spinach into it.
- Don’t let the aloo palak sit around after frying – After draining off excess oil, place the aloo palak onto a serving plate and cover it immediately lest it gets soggy. Do not leave it out for long periods of time unless you plan to reheat it later.
How Can You Tell If Aloo Palak Is Cooked Properly?
If you want your palak to have all of its nutrients intact, then it should cook for at least 10 minutes before serving.
The longer it cooks, the more nutrients will degrade into less desirable compounds.
You can also use different cooking methods such as steaming, pressure cooker, microwave, and oven.
Steaming is recommended because it preserves most of the vitamins while microwaving is not ideal because heat destroys many of the nutrients.
Step-by-step instructions for aloo palak
- Wash the spinach thoroughly and chop finely.
- Peel the potato and cut them into large cubes.
- Chop onions very fine.
- Heat oil in a pan, add cumin seeds followed by mustard seeds.
- Add chopped onion and fry until light brown. Add ginger garlic paste and sauté for another minute.
- Next add turmeric powder, red chili powder, coriander powder, garam masala, salt, green chillies and saute until spices turn aromatic.
- Now add water and bring the mixture to boil. Once boiling, reduce the flame and let it simmer for about 8 minutes.
- After eight minutes, remove from fire and keep aside.
- In the same pan, place the chopped potatoes and cover with water. Bring the pot to boil and let it simmer for 6 minutes. Remove from fire and drain excess water.
- Take out the potatoes along with the cooking liquid, mash them using a fork and set aside.
- When the pan is cool enough, add the mashed potatoes back to the pan and mix well.
- Keep the pan over medium heat and stir continuously until the gravy thickens slightly.
- Finally, pour in the spinach and mix well.
- Serve hot with rotis or rice.
What Are Some Ways To Serve Aloo Palak?
Aloo palak is one of those dishes that seems easy enough for even the most novice cooks, yet somehow makes your guests feel like gourmet chefs.
It’s typically served alongside rice (or roti) and naan bread, which make perfect accompaniments for such a hearty vegetarian meal.
Here are some popular ways to serve aloo palak:
- Roti-stuffed aloo palak – This unique combination of stuffed bread and spinach is usually served at parties as part of a buffet.
- Roasted potato salad – The crispy skin adds texture while the creamy mashed potatoes add flavor. You can also use cauliflower instead of the usual spuds!
- Potato soup – This traditional Bengali delicacy pairs perfectly with spicy curries. Make sure to include lots of fresh cilantro leaves for extra flavor.
- Buttered spinach – Instead of adding butter to the sauteeing pan, stir the hot oil into the prepared spinach until it turns bright green. Serve over steaming basmati rice.
- Spicy Potato Salad – Use red onion instead of regular white onion and toss in plenty of chili powder. Add chopped tomatoes and apple cider vinegar just before serving.
4 Ways To Cook Aloo Palak
Ingredients:
1 large potato per person (you can use 2 small ones)
5 cups water
Salt to taste
Pepper powder to taste
½ cup olive oil
¼ cup yogurt
A handful of fresh coriander leaves
Curry spice mix to taste
Method:
Boil the potatoes in salted water till tender.
Drain them, cut into bite sized pieces and set aside.
Heat 1 tablespoon olive oil in a skillet. Sauté onions till golden brown.
Remove from heat and keep aside.
In another skillet, heat remaining 3 tablespoons olive oil.
Saute ginger and garlic paste for two minutes.
Now add turmeric powder, salt, pepper powder and ½ teaspoon chili powder.
Mix well and cook for five more minutes. Stir in the yogurt followed by the drained boiled potatoes and continue cooking for three more minutes stirring frequently.
Now pour in the sautéed onions and mix everything well.
Garnish with a few coriander leaves, serve warm with rice and naans.
What Are Some Common Questions People Have About Aloo Palak?
People often ask me what I use for my recipes.
The truth is, I don’t really care because all you need is good quality ingredients!
But if you want to know more about cooking technique and spices, then please keep reading.
How do I choose fresh potatoes?
I buy organic spuds from local farmers markets whenever possible.
You can also try your best to find them at your local grocery store.
They should look firm without any bruises or soft spots.
It won’t matter much whether they are small, medium, large, or extra-large—just make sure they are not too ripe.
Do I peel the potatoes or leave the skin on?
You can either remove the skins before boiling or boil them whole.
Personally, I prefer removing the skins so that I can enjoy their texture while eating.
However, if you are concerned about getting rid of excess starch, leaving the skins intact might work better for you.
Is it okay to cook frozen potatoes?
Yes, you absolutely can cook frozen potatoes.
Just thaw out the frozen ones overnight in cold water.
Make sure to drain off any remaining moisture after soaking them thoroughly.
Once cooked through, throw away the water (it will turn brown).
Then rinse the potatoes under running tap water until completely dry.
Place them back into the pot where you plan to heat them up again later.
Equipment
- Pot
Ingredients
- 1/4 cup oil/ghee
- 1 medium onion
- 450 g potatoes
- 1 green chilli
- 2.5 tsp salt
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 0.5 tsp turmeric
- 1 tbsp minced garlic
- 0.5 tbsp minced ginger
- 1 medium tomato
- 250 g spinach
- Handful dried fenugreek
Instructions
- Put your oil or ghee in a large pot. Add the onions and cook them over medium heat until they are just beginning to turn golden.
- Potatoes, a green chili, ginger, garlic, and spices should all be added. Give these a short 3-minute sauté while frequently stirring.
- Add your diced tomatoes as well as 1/2 cup of water. Then, cover and simmer for 10 minutes after bringing to a boil.
- The chopped spinach should be added. Cook this on low heat with a lid on for five minutes, then remove the top and continue cooking until all of the water from the spinach has been cooked out. To prevent the potatoes from breaking, swirl the saucepan rather than stirring it, as described in the recipe page.
- When the curry is done cooking, add the dried fenugreek. There is no need to boil the fenugreek.
- Prior to serving, allow to rest.
Video
Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.