Aloo Palak | Potato Spinach Curry

Aloo palak is a classic Punjabi dish with fried potatoes dunked in a creamy spinach gravy. It is healthy and easy to make at home. Its an excellent side dish for Indian flat-breads, pulao and ghee rice.

As you all know, spinach is a nutritional powerhouse and we must include it our diet regularly. You can also make a low fat version of aloo palak by skipping the cream and replacing butter with oil. It tastes best with chapathi, naan and jeea pulao.

Aloo Palak

Potatoes in a creamy spinach gravy

Print Pin Recipe

Servings 4

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

• 2 large potato
• 3 cups spinach / palak tightly packed
• 1 green chillies
• 1 medium onion finely chopped
• 1 tsp ginger grated
• 1 tsp garlic grated
• 2 medium tomato
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chilly powder
• ½ tsp garam masala
• 1 ½ tsp sugar
• ¼ cup milk
• 1 tsp fresh cream
• 1 tsp kasuri methi / dried fenugreek leaves
• Salt to taste
• 1 tbsp oil
• 1 tbsp butter

To temper

• 1 inch cinnamon
• 1 cardamom
• 2 cloves
• ½ tsp cumin seeds / jeera
• Pinch of asafoetida / hing

Instructions

• Boil the potatoes. Peel the skin and cut into medium cubes. Heat 1 tbsp oil in a pan. Add potatoes, salt and fry until golden brown. Set aside.
• Boil water in a saucepan. Add 1/2 tsp sugar, washed spinach leaves and blanch for 2 minute. Remove, wash in cold water and drain.
• Grind the spinach with green chillies to a smooth paste. Set aside.
• Puree the tomatoes and set aside.
• Heat butter in a pan and add the ingredients for tempering. When nice aroma comes, add onion and fry until edges turn brown.
• Add ginger, garlic and fry for 2-3 minutes. Then add the tomato puree and cook for 8-10 minutes.
• Then add turmeric powder, coriander powder, red chilly powder, garam masala and saute for 2-3 minutes. Sprinkle little water if masala is sticking to the pan.
• Now add the spinach puree, salt and 1/2 cup water. Cook for 3-4 minutes and then add the fried potatoes.
• Let the potatoes simmer in the gravy for 4-5 minutes. Then add milk, cream, sugar and kasuri methi. Cook for 1-2 minutes and remove from heat.

Notes

•  You can omit cream for a low fat version and add more milk.
• You can substitute green chillies with dried red chillies.

Course: Side Dish

Cuisine: Indian

Keyword: Side Dish for Rice, Side Dish for Roti