Go Back
–+ servings
aloo palak in a bowl with spoon
Print

Aloo Palak

Aloo palak is an easy but delicious Indian curry full of the goodness of natural and wholesome ingredients. Fresh baby spinach and tender potatoes come together along with onions, tomatoes, ginger, garlic, and a few spices to make this potato and spinach curry.
Course Brunch/Dinner
Cuisine Indian
Keyword aloo palak, Indian vegetarian food, vegan curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 262kcal
Author Saima Zaidi

Equipment

  • 1 cutting board
  • 1 Karahi or wok

Ingredients

  • ¼ cup olive oil light
  • 1 tsp cumin seeds
  • 1 red onion small, diced
  • 1" piece ginger chopped fine
  • 4 cloves garlic chopped fine
  • 1 tomato medium-sized, chopped
  • 1 teaspoon coriander powder
  • 1 tsp red chilli powder add less for milder taste
  • ½ tsp turmeric powder
  • ½ teaspoon sea salt add more or less as per taste
  • 3 yellow potatoes Yukon Gold, small-sized, cut into bite-sized cubes
  • 10 ounces baby spinach chopped
US Customary - Metric

Instructions

Preparation

  • Chop the onion and tomato.
  • Chop the ginger and garlic finely.
  • Chop the spinach
  • Cut the potatoes into small even cubes so they cook quickly.

Cooking

  • Heat the olive oil in a wok or karahi (medium heat). When it starts shimmering, add the cumin. After a few seconds, tip in the onions. Cook until softened and slightly pink (3 minutes). 
  • Add the ginger and garlic and sauté for a few seconds. 
  • Add the tomatoes and all the powdered spices and salt. Stir to mix everything well and cook until the tomatoes break down and the raw smell of the spices is gone. If the masala becomes too dry, add a few tablespoons water while cooking it (5 minutes).
  • Add the potatoes and ¼ cup water, cover the wok, and cook for 8 minutes.
  • Now, add the spinach and press it down. As the spinach wilts, it will release water. Cook for 5 minutes minutes or until the potatoes and spinach are completely soft and cooked. Serve hot with the bread of your choice.

Notes

  1. Cut the potatoes into small cubes for even and fast cooking. There is no need to peel them.
  2. Add the ingredients in the order outlined so that everything gets cooked properly. 
  3. Don't cook down the sauce completely. This is a sabzi with a little curry in it. It is not completely dry. 

Nutrition

Calories: 262kcal | Carbohydrates: 31g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 367mg | Potassium: 1096mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7060IU | Vitamin C: 53mg | Calcium: 111mg | Iron: 4mg