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Aloo palak is a very unique and simple recipe consisting of freshly chopped spinach and diced potatoes. They are cooked in spices comprising onions, garlic, and tomatoes along with a few aromatic spices. It is quite easy and quick to make aloo palak at home. If you are unaware of the process, continue reading my recipe.

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KEY TAKEAWAYS

Aloo palak is a very common and popular dish among Indians.
Serve it hot with roti, paratha, or steamed rice.
Aloo palak tastes mildly spicy, creamy, and earthy.
Other similar recipes are aloo methi, palak paneer, and dal palak.

The Ingredients:

2 bundles palak (spinach)
2 pieces potatoes (medium size, diced roughly)
2 tbsp cooking oil
½ tsp cumin seeds (jeera)
4 cloves garlic (finely chopped)
1 piece onion (medium size, finely chopped)
1 piece tomato (medium size, finely chopped)
2 pieces green chilies (finely chopped)
1 tsp coriander powder
½ tsp Kashmiri red chili powder
¼ tsp turmeric powder
1 tsp chili flakes

I got this recipe from a neighborhood lady who organizes birthday decorations. While she was setting up for my son’s party, we started talking about food. She mentioned how she cooks this recipe for her family after long events and especially for her kids so that they grow an interest in having more green vegetables. Curious, I asked for the recipe and noted it down.

I made it the next day. My husband called it “celebration recovery,” and my sons said it was “post-party perfect.” Now, it is our after-function comfort dish. That cheerful setup reminded me that people who create joy for others often carry small recipes of peace for themselves—easy, quiet, and full of flavor.

How to Make Aloo Palak? (Step by Step Guide with Images)

Step 1: Take 2 bundles of palak (spinach), remove the stems, and wash them nicely a couple of times. Then, chop them very finely as shown in the image below. Put them in a strainer to let the extra water to drain out.

Step 2: In the meantime, in a kadai or a frying pan, heat 2 tbsp of cooking oil on a low flame, and when it is hot, put in ½ tsp of cumin seeds (jeera) and 4 cloves of garlic (finely chopped). Fry them for a minute or so until the garlic turns slightly golden brown.

Step 3: Then, add 1 piece of onion (medium size, finely chopped) into it. Stir and fry it for a minute or two until the onions turn translucent.

(Pro tip: Do not fry the onions too much because you will have to fry it with the potatoes in the next step as well).

Step 4: Now, add 2 pieces of potatoes (medium size, diced roughly). Mix them nicely with the ingredients in the pan. Cover the pan and cook the potatoes for 4 to 5 minutes on a low flame.

Step 5: In between, remove the cover and stir the potatoes once again. Then add 1 piece of tomato (medium size, finely chopped), 2 pieces of green chilies (finely chopped), and salt to taste into it. Mix them nicely, cover the pan again and let them cook for another 3 to 4 minutes.

(Pro tip: Adding tomatoes and salt at this stage will release moisture which will help the tomatoes and potatoes to become soft quickly and be nicely cooked).

Step 6: When the potatoes and tomatoes become mushy, put in 1 tsp of coriander powder, ½ tsp of Kashmiri red chili powder, ¼ tsp of turmeric powder, and 1 tsp of chili flakes and mix them all nicely with the ingredients.

Step 7: Now, add the chopped spinach, cover the pan again and leave it like that on a medium flame for a couple of minutes.

Step 8: After 2 minutes, when the spinach has reduced, mix it nicely with all the ingredients in the pan. Then, cover it again and cook it for another 3 to 4 minutes, removing the cover and stirring in between to prevent the ingredients from sticking to the pan and getting burnt.

Step 9: Then, remove the cover and cook it for another two minutes until it becomes dry and the oil starts to separate. Your tasty and healthy aloo palak is finally ready. Take it out on a plate and serve hot to enjoy with steamed rice or roti.