Wednesday, March 8, 2017

Aloo Palak (Potato and Spinach Curry)

Aloo Palak is a semi dry curry that goes well with phulkas or any Indian bread. I even like eating it with hot steaming rice with some ghee / clarified butter on top.  This is a very simple dish but makes a great side dish. This is a simple dish that is easy to prepare and is gluten free and vegan too.

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • Spinach / Palak : 4 cups (washed and chopped)
  • Potato / Aloo : 2 cups (peeled and cubed. Keep the potato cubes in water until ready to use)
  • Onion : 1 cup (finely chopped)
  • Ginger : 1 tbsp (finely grated)
  • Garlic : 1 tbsp (finely grated)
  • Lemon juice : 1 tsp
  • Turmeric powder / Haldi : 1/2 tsp
  • Coriander powder/ Dhania powder : 2 tsp
  • Red chilli powder : 1/2 tsp (increase or decrease the quantity as per taste)
  • Sugar : 1 tsp
  • Salt as per taste
  • Oil : 1 tbsp
  • Mustard seeds : 1 tsp
  • Cumin seeds / Jeera : 1/2 tsp
  • Curry Leaves : 6-8
  • Dry Red chillies : 2 (broken)

  • Heat oil in a deep bottomed pan. When hot, add the mustard seeds, cumin seeds and dry red chillies. When the seeds start to splutter, add the curry leaves.
  • Add the chopped onion , ginger and garlic. Saute until the onion slightly changes color. Then, add the potatoes and turmeric powder. Mix well. Cover and cook on low-medium heat until the potatoes are almost cooked.
  • Add the chopped spinach and mix well. Add the coriander powder, red chilli powder , salt and sugar. Mix well.
  • Cook until spinach is done . Lastly add the lemon juice , mix and turn off the heat.
  • Serve hot with rice or rotis or parathas.


  1. simple but a perfect tasty treat with Indian bread

  2. The ever popular, in fact a customary dish in my house. I love it to its core. I've made my version and now, I have your version to try out. Loved.

  3. Mmhmm, sounds yummy.I love sauteed spinach. It looks so tempting,with paratha on the side.