Aloo Palak is a comforting and healthy side dish made by grinding palak & cooking it with aloo in a basic onion, tomato base. Aloo Palak is a healthy & tasty combo with rotis, pulao and ghee rice. Learn to make Aloo Palak Recipe with step by step pictures.
Aloo Palak is one of my recent tries and I wonder why I haven’t tried this curry so far, though palak paneer is onto my todo list. This was just an accident I happened to try this as I had no paneer at home and glad I did. Its a healthy tasty combination that goes well with rotis or any mild pulao or even ghee rice.
Jump to:
About Aloo Palak
Aloo Palak is a North Indian style side dish made with potatoes(aloo) and palak(greens). It is one of the tastiest and easiest gravies you can make to pair it with rice, roti etc. The vibrant green color gravy is attractive and tempting too.
Aloo Palak is a North Indian staple side dish for roti. I have tasted this curry at my friend’s place and loved it. So got the recipe from here to share it here with you all. Do try this healthy Aloo Palak gravy and enjoy the health benefits!
Similar Recipes
Aloo Palak Ingredients
- Palak – Choose fresh green palak.
- Potatoes – I have used regular potatoes, you can use small potatoes too.
- Onion, tomato – Chopped onion is sauteed and tomato is pureed and added.
- Ginger garlic paste – Ginger garlic paste adds flavor to the dish.
- Spice powders – Red chili powder, Coriander powder and Garam masala powders are added.
- Fresh cream – Fresh cream adds richness to the gravy.
- Tempering – A basic tempering is done using oil and shahi jeera.
How to make Aloo Palak Step by Step
1.Rinse greens well to remove dirt if any. Transfer spinach to a wide container, add very little water and a pinch of salt. Boil for 2-3 minutes in medium flame. Cool down and transfer it to a mixer along with green chilies.
2.Grind it to a fine paste, set aside. Pressure cook potatoes(with skin) for 5 whistles or .until soft, Peel off the skin and chop into bite sized cubes. Toast it in 2 teaspoon oil till golden brown.
3.Drain in tissue paper and Set aside. You can alternatively deep fry the potatoes too. Heat oil in a pan, add jeera allow it to splutter. Then ginger garlic paste, fry for 2 minutes then add onion. Saute till golden brown.
4.Add tomato puree, spice powders and saute till raw smell completely leaves. Then add palak puree and required salt.
5.Bring to a boil and cook till it slightly changes color. Add toasted potato, give a quick stir allow it to blend well with the gravy. Add 1/4 cup water / milk if its too thick, cook till it becomes to gravy consistency. Finally add cream / milk give a quick stir and switch off.
Serve hot with any mild pulao or hot phulkas.
Expert Tips
- You can also add hing while tempering.
- I didn’t deep fry the potatoes as I wanted to make it healthy.
- As we are boiling the greens before hand don’t need to cook the puree much and be careful in retaining the green color.
- If you prefer more on the sweeter side then add more tomato sauce. The original recipe called for kosher salt, I skipped it and used normal salt.
Serving and Storage
Aloo Palak can be served with rice, roti etc. This curry keeps well in fridge for 1 day, reheat and serve it.
If you have any more questions about this Aloo Palak Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Aloo Palak Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Aloo Palak Recipe
Ingredients
- 2 cups palak greens tightly packed
- 2 potatoes medium sized
- 1 big onion large
- 1 green chili
- tomato puree from 2 small sized tomatoes
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon cinnamon powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/4 cup milk optional
- 1 tablespoon fresh cream
- 2 +2 teaspoon oil / ghee for toasting potatoes
- salt to taste
To temper:
- 1 teaspoon oil
- 1/2 teaspoon shahi jeera
Instructions
- Rinse greens well to remove dirt if any. Transfer spinach to a wide container, add very little water and a pinch of salt. Boil for 2-3 minutes in medium flame. Cool down and transfer it to a mixer along with green chilies.
- Grind it to a fine paste, set aside. Pressure cook potatoes(with skin) for 5 whistles or .until soft, Peel off the skin and chop into bite sized cubes. Toast it in 2 teaspoon oil till golden brown.
- Drain in tissue paper and Set aside. You can alternatively deep fry the potatoes too. Heat oil in a pan, add jeera allow it to splutter. Then ginger garlic paste, fry for 2 minutes then add onion. Saute till golden brown.
- Add tomato puree, spice powders and saute till raw smell completely leaves. Then add palak puree and required salt.
- Bring to a boil and cook till it slightly changes color. Add toasted potato, give a quick stir allow it to blend well with the gravy. Add 1/4 cup water / milk if its too thick, cook till it becomes to gravy consistency. Finally add cream / milk give a quick stir and switch off.
- Serve hot with any mild pulao or hot phulkas.
Notes
- You can also add hing while tempering.
- I didn’t deep fry the potatoes as I wanted to make it healthy.
- As we are boiling the greens before hand don’t need to cook the puree much and be careful in retaining the green color.
- If you prefer more on the sweeter side then add more tomato sauce. The original recipe called for kosher salt, I skipped it and used normal salt.
Veena Theagarajan
looks great! I did this last week and it is in draft
Sangeetha
my fav too…love its vibrant green color…aloo palak looks so inviting!
Hari Chandana P
Wowww… Looks absolutely perfect.. inviting platter 🙂
Gauri
Very inviting and could have the entire bowl!
ramya
It looks really tasty and healthy! Going to try it soon!
Anitha Jagan
looks yummy….
Anitha Gokulakrishnan
Looks yummy.am becoming an addict to your recipe writeups and blogs
Priya Suresh
Wat a super catchy and health aloo palak.
Mili
Hi Sharmi,
I love your blog very much. I have a question about the background you use in your photographs. What do you exactly use for the plain colored background? Is it a colored mat or something? Can you help me with this?
Thanks,
Geeta
Sharmilee! :)
Yes they are coloured papers, here I've used brown cover which we use for covering kids books 🙂
Wer SAHM
delicious potato palak… lov the clicks…
Gayathri Ramanan
lovely recipe..beautiful clicks
Saranya Balaji
My fav one…i love the color its amazing..Healthy combo 🙂
Love II cook
i want some now!!
Vardhini
Healthy side dish Sharmi. Congrats on the blog anniversary.
Jeyashrisuresh
Tempting combo, love to have with plain hot rice
sucheta dalvi
sharmi, if we substitute aalo for paneer, and toast the paneer cubes and add in the final step, I believe it should be palak paneer. Please suggest.
SHARMILEE J
Yes I think it is…
Kaajal Bhawnani
The recipe like all ur recipes is outstanding.
I got married a year and a half ago and dint know cooking except bacic moong dal and chapati
I was almost pregnant in few months of marriage and had to cook healthy and used ur blog for that.
I learned cooking plus made healthy food
With pregnancy and changes and then a new born I never had time to comment on the beautiful reviews but I'll do it every day now.
bhojanavidhatri
What type of palak wanna cook? ( Tamil)
SHARMILEE J
Palak is pasala keerai in tamil
Ganeshwari
Tried it today… Came out very well!!! My kid loved it! Thanks for the healthy recipe 😊