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October 6, 2020

Spinach and Potato Curry – Aloo Palak (Easy & Authentic)

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This quick and easy Spinach & Potato (Aloo Palak) curry recipe is full of authentic Indian and Pakistani flavor. This fan-favorite recipe is tested to perfection and made with ingredients you already have! Naturally vegetarian (or vegan, if you omit the ghee)!

Spinach and Potato Curry (Aloo Palak) in a white bowl with roti

Spinach and Potato Curry – Aloo Palak

Aloo Palak, or Spinach and Potato Curry, is one of the most popular vegetarian Indian or Pakistani recipes. It’s typically dry, or stir-fried, so that there isn’t any ‘curry’, per se.

Aloo Palak is the perfect recipe for getting in a concentrated amount of spinach in the most delicious way. Plus, it’s an excellent way to use up wilting spinach.

I’ve tried cooking Aloo Palak in countless ways…With less onion, more onion, yes tomatoes, no tomatoes, tomato paste instead of tomatoes, butter at the end, without chopping the spinach (bad idea), adding potatoes before the spinach, less oil, more oil, covered, uncovered…andddd you’re asleep. 🙂

This method I’m sharing is the culmination of all my Aloo Palak experiments. It’s a tested, perfected, and loved recipe!

Ingredients for Aloo Palak – Spinach and Potato Curry

Ingredients in Spinach and Potato Curry (Aloo Palak)

The best part about this recipe is there are no extra, unnecessary, or hard-to-find ingredients. You’ll need:

  • Spinach – feel free to use fresh or frozen. You can also decrease the amount of spinach if you prefer it that way.
  • Potatoes – two small russet potatoes would work as would 1 very large.
  • Oil, onions, tomatoes, green chili peppers – essentials for almost all south Asian cooking
  • Garlic & Ginger – I typically crush mine in a mortar or pestle or in a food processor. You can also use paste if that’s what you have.
  • Spices! You’ll need cumin seeds along with spice powders such as coriander, cumin, red chili, and turmeric. Garam masala is optional.
Bowls of Spinach and Potato Curry (Aloo Palak) with lemon on the side

How to make Aloo Palak

  1. Finely chop the spinach leaves using a food processor. I often use my food processor to chop the onion & tomato as well.
  2. Boil the potatoes with some salt. Alternately, you can leave the potatoes raw and cook them alongside the spinach.
  3. Sauté the onion, then add the garlic, ginger, and green chili pepper.
  4. Stir in the the tomatoes, spices, and salt and allow the potatoes to soften.
  5. Add the spinach and stir-fry to reduce down. If it’s taking its time, add a bit of water and cover to cook.
  6. Toss in the boiled potatoes and stir to coat. Sprinkle in a bit of lime or lemon and serve hot.
A bowl of authentic Spinach and Potato Curry (Aloo Palak) with roti

Tips for making this spinach and potato curry:

  • Leaving the pan uncovered ensures that the spinach retains its vibrant green color, taste, and nutrients. If the spinach needs to cook further, lower the heat, add water, and cover to cook until it no longer has a raw taste.
  • Different types of spinach will require different cook times. Baby spinach cooks faster while bunch spinach takes a bit more time.
  • I like to boil the potatoes so I can start cooking the spinach alongside. If you want to skip boiling the potatoes, you can add them after cooking down the spinach. Add 1/4 cup water along with the potatoes, cover, and allow them to cook on low heat for 20-25 minutes, or until tender.
Bowls of Spinach and Potato Curry (Aloo Palak) with red chili pepper and tomatoes on the side

What to serve with Aloo Palak

Since Aloo Palak is a ‘dry’ curry, it’s typically eaten with roti, naan, or paratha. But it can also pair well with rice, a slice of bread, or just about anything you’d like.

A white bowl of Spinach and Potato Curry (Aloo Palak) with a silver spoon

More Tested & Perfected Vegetarian Curry Recipes:

Cauliflower & Potato Curry (Aloo Gobi) – with a secret ingredient

Easy Mixed Vegetable Curry

Smoked Eggplant Curry (Baingan Bharta)

Zucchini Curry (Toriyan)

Okra (Ladyfinger) Curry (Bhindi)

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I hope you get a chance to try this recipe! If you do, let me know in the comments below! If you’re on Instagram, please tag me so I can see your creations. I love hearing from you!

Spinach and Potato Curry – Aloo Palak (Easy & Authentic)

Izzah Cheema
This quick and easy Spinach & Potato (Aloo Palak) curry recipe is healthy, full of authentic flavor, and naturally vegetarian (or vegan, if you omit the ghee). This curry is unique in that the potatoes boil on the side while you're preparing the curry, reducing any extra time to wait on the potatoes.
5 from 29 votes
Save Saved! Print Pin
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 4 people

Ingredients
  

  • 1 pound (16-oz package) of prewashed organic baby spinach OR 2 small organic bunches of spinach (500 grams), washed, rinsed, and stems removed fresh or frozen
  • 1 large (or 2 small) russet potatoes (300 grams) peeled and cubed
  • 1/4 cup neutral oil such as grapeseed or avocado
  • 1 tbsp ghee (or sub butter) optional
  • 1 tsp cumin seeds
  • 1 medium onion finely chopped
  • 1-2 green chili peppers slit in half
  • 3-4 cloves garlic crushed
  • 1/2 inch piece ginger crushed
  • 1 medium to large tomato finely chopped (about 170 grams)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4-1/3 tsp turmeric powder
  • 1/4 tsp red chili powder
  • ¾-1 tsp salt or to taste
  • 1/4 tsp garam masala optional
  • 1 tsp freshly squeezed lime or lemon juice

Instructions
 

  • Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.
  • Boil** the cubed potato with 1 tsp salt until tender. Drain and set aside.
  • Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.
  • Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.
  • Serve hot with roti, naan, ricerice or bread. You can also serve yogurt and chopped red onions on the side, if desired.

Video

Notes

*I use the pulse function to chop the onion and tomato as well.
**To boil the potatoes: place the potatoes in a saucepan and cover with a couple inches of water. Stir in salt. Bring to a boil, then reduce to a simmer. Check the potatoes for doneness in about 10 minutes. When they are tender enough so that a fork can slide easily through the center, they’re done. Drain and set aside. 

Nutrition

Calories: 292kcalCarbohydrates: 25gProtein: 7gFat: 20gSaturated Fat: 5gCholesterol: 13mgSodium: 716mgPotassium: 1318mgFiber: 6gSugar: 4gVitamin A: 14586IUVitamin C: 66mgCalcium: 187mgIron: 6mg
Keyword aloo palak, spinach and potato curry
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

Reader Interactions

Comments

  1. Fatima says

    January 31, 2021 at 11:56 am

    5 stars
    Hello/Salaam
    I mad this recipe today with frozen spinach. It’s so easy and absolutely authentic and delicious.
    We love it and it will be a regular in our household .
    Thank you Izzah

    Reply
    • teaforturmeric says

      February 1, 2021 at 8:57 pm

      W.S. Delighted to hear that, Fatima. Thank you for your review!

      Reply
  2. duncan says

    January 10, 2021 at 2:13 pm

    5 stars
    Wanted to make this tonight and came across your recipe. It was so good – thanks for the recipe,. Looking through your website spotted a couple of kale recipes which in Scotland we have lots of at this time of year, so always looking for different ways of using it. Looking forward to trying them out.

    Reply
    • teaforturmeric says

      January 11, 2021 at 9:28 pm

      Thank you, Duncan! And I’ll be looking into Scottish kale recipes!

      Reply
  3. Aisha A. says

    November 19, 2020 at 8:40 am

    5 stars
    I tried this last nigh and it reminded me of my mom’s Aloo Palak! I used frozen spinach and then blended the cooked mixture in my blender with some water before adding the potatoes. It was creamy perfection! Thanks for sharing!

    Reply
    • teaforturmeric says

      November 19, 2020 at 8:42 am

      What an excellent tip! Very happy you liked it. Thank you so much, Aisha!!

      Reply
  4. fatema khan says

    October 22, 2020 at 6:54 pm

    5 stars
    This dish turned out absolutely delicious! I used frozen spinach and it cooked perfectly. Thank you!

    Reply
    • teaforturmeric says

      October 25, 2020 at 4:30 pm

      You’re welcome, Fatema! Thank you for trying it and for taking the time to review!

      Reply
  5. Ali Stafford says

    October 8, 2020 at 2:01 pm

    5 stars
    This looks amazing, Izzah!!

    Reply
    • teaforturmeric says

      October 8, 2020 at 3:13 pm

      Thank you, Ali! Hope you’re doing wonderful!

      Reply
  6. Rick says

    October 1, 2020 at 2:50 pm

    5 stars
    I’ve made most of the dishes on your 10 easy vegetarian list and this might be my favorite. The second time I made this I doubled the potatoes to make it more hearty. I also don’t know how to crush ginger so I just minced it, same with the garlic, I notice you always say crushed but I just mince it. This is really good.

    Reply
    • teaforturmeric says

      October 3, 2020 at 9:49 am

      Hi, Rick! I’m so, so glad to hear that. Thanks for your nice reviews and I’m very happy you enjoyed them enough to go through the list. About the ginger – I use a mortar and pestle or food processor to crush but minced is also fine if you don’t mind any small bits!

      Reply
  7. Komal Asghar says

    August 12, 2020 at 3:26 am

    5 stars
    Made it and loved it..
    My husband is a meat lover but recently he had a change of heart and wants more vegetarian food..my sister Shared a link of yours when I was looking for aloo anday recipe.since then I am hooked on to your recipes. You are now my go to recipe site. The other day I tried your mash daal,first time in my life and it was a success my husband was very happy with it.he is very difficult to please but your recipes are helping me win his heart over. Your recipes are Really delicious. Thank you for sharing them with us. Bless you for making our lives easy ❤️

    Reply
    • teaforturmeric says

      August 13, 2020 at 11:25 pm

      Thank you so much, Komal! So nice of you to say that. Thanks to your sister for sharing. I hope you come back and try more! 🙂

      Reply
  8. Leslie Peters says

    April 17, 2020 at 5:48 am

    5 stars
    Fantastic recipe. The spicing is just perfect. I used frozen thawed spinach and it turned out very well. I make this regularly now with a dhal and rice and am experimenting making homemade roti. What a treat! Thanks so much. I look forward to trying more of your recipes. <3

    Reply
    • teaforturmeric says

      April 17, 2020 at 9:27 am

      So wonderful to hear that, Leslie! Thanks for your review and for sharing the tip for using frozen thawed spinach.

      Reply
  9. Kaia says

    March 26, 2020 at 2:49 pm

    5 stars
    This is a restaurant-quality meal! So savory and complex – thank you so much for sharing this recipe! It is absolutely delicious.

    Reply
    • teaforturmeric says

      March 26, 2020 at 3:22 pm

      Delighted to hear that! Thanks, Kaia!!

      Reply
  10. Keith Mulcahy says

    February 3, 2020 at 8:56 am

    5 stars
    I made this today and it was absolutely lovely, I have saved this recipe and will certainly be making this again, so easy to make and followed the recipe to the letter, very impressed.

    Reply
    • teaforturmeric says

      February 4, 2020 at 10:49 am

      So glad to hear that, Keith! Thanks so much for the review!

      Reply
      • Rach says

        February 20, 2020 at 10:20 am

        I want to make for 100 do you know roughly how much I will need pls? Doesn’t say how many this dish is for?

        Reply
        • teaforturmeric says

          February 20, 2020 at 10:02 pm

          Rach, the recipe serves 3-4. For such a large quantity, I’d recommend using frozen spinach and cooking it down well.

          Reply
  11. Monica says

    November 22, 2019 at 12:55 pm

    Hi there I am excited to try this for dinner tomorrow night and am preparing today. I wondered how many people this recipe served ??? I am doing a dinner party so might need to increase !

    Reply
    • teaforturmeric says

      November 22, 2019 at 1:26 pm

      Hi Monica, it serves 3-4 people. If you are serving it as a side amongst more dishes, it can probably stretch to 5. Best of luck!

      Reply
  12. Riyadh says

    September 25, 2019 at 7:26 pm

    5 stars
    This recipe deserves 10 stars : )
    The spices so ridiculously delicious and rich in taste.
    Thank you

    Reply
    • teaforturmeric says

      September 25, 2019 at 7:31 pm

      Thanks so much, Riyadh!! So happy to hear that!!

      Reply
  13. Chani D Sukdev says

    July 11, 2019 at 11:42 pm

    Hi

    i cooked this yesterday and WOW!!! it came out devine! Even my Mother in law who’s a fussy vegetarian eater and since i’m not good with Indian foods gave me a huge compliment 🙂 Thank u for sharing this recipie, i loved it!

    Chani D

    Reply
    • teaforturmeric says

      July 12, 2019 at 11:16 am

      I”m so glad to hear that!! 🙂 Thank you so much for sharing and for the review!

      Reply
  14. Aisha says

    June 30, 2019 at 7:40 am

    5 stars
    Great recipe! I enjoy how nice Pakistani food I can make thanks to your recipes. ???? thank you

    Reply
    • teaforturmeric says

      July 5, 2019 at 12:37 pm

      I’m so glad to hear that, Aisha. Thank you for your review!

      Reply
  15. AA says

    May 9, 2019 at 3:05 am

    5 stars
    This recipe is so easy to make and is DELICIOUS (and this is coming from an avid meat eater). Thank you so much for sharing! 🙂

    Reply
    • teaforturmeric says

      May 9, 2019 at 9:03 am

      Yayy! Very happy to hear that! Thanks for sharing your review!

      Reply
  16. Emm says

    May 6, 2019 at 1:00 pm

    5 stars
    I loved your spinach-aloo recipe, so does my hubby. Today I will make the same recipe once again. 🙂
    Thank you,
    M

    Reply
    • teaforturmeric says

      May 6, 2019 at 1:56 pm

      Thanks so much, Emm! I’m so glad to hear that!! Thank you for sharing!

      Reply
    • Louise says

      January 17, 2021 at 7:39 pm

      5 stars
      What a wonderful recipe and it came out even better than our local restaurant. I omitted the ghee to make it vegan and it still had a lovely creamy taste, Thanks for sharing and I look forward to trying more of your recipes. With thanks from New Zealand..

      Reply
      • teaforturmeric says

        January 20, 2021 at 10:50 pm

        So great to hear that, Louise! Thank you!

        Reply
  17. Rebecca | Becky Keeps House says

    February 18, 2018 at 12:36 am

    5 stars
    When I was making it, the second the green chilli hit the oil, I was already in love with it. The aroma alone was SO satisfying. Your recipes are ones my WHOLE FAMILY loves, even my picky eater kids.
    I’d be jealous if I wasn’t so grateful that you’re getting my kids to eat their vegetables!
    Jazakallahukhairan, and God Bless my dear!

    Reply
    • teaforturmeric says

      February 19, 2018 at 10:36 pm

      Your comments warm my heart. I’m very glad you all liked it. Thank you so much, Becky!

      Reply
  18. Sarah Mir says

    June 14, 2017 at 9:22 pm

    for your thorough testing of this one alone I am trying it pronto! looks so yummy!

    Reply
    • teaforturmeric says

      June 15, 2017 at 8:57 am

      Thank you! Please let me know how you like it!

      Reply

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Hi! I’m Izzah, and I look forward to brightening your day with good food and good vibes. Here you'll find tested & perfected South Asian recipes that are easy-to-follow yet authentic in taste!

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