Posted by: Sahaja | January 25, 2009

Aloo Palak – Potato Spinach Curry!

Republic Day Special!!

I was thinking of what to make, and my greek friend, Katarina [ohh she is a lovely girl!] asked me the recipe for making spinach and potatoes….Ya Aloo Palak! So lets do that now [i have never made it too but thought I would experiment!]

Aloo in Hindi is Potato and Palak meaning Spinach! Potatoes, are rich in carbohydrates and I have observed that in English food, potatoes are inevitable! [though there are weighwatchers!! ]Spinach is rich in Iron and is a very popular leafy vegetable here [rather the only one we get 😛 , remember Popeye?]

If we just boil and eat these two….ohhh no, who would like it? thats how the warner bros cartoon came i guess, to make children eat this since popeye eats! anyways lets come to recipe. I felt, I can make two variations in this…

  • first, the one I am showing you today!
  • Second , the one with palak blended in a blender and made as a gravy [right now, i dont have one but next month I am getting so wait for the recipe]

What you Need?

  • Spinach – 1 bunch [1/2 of what we get in tesco store – suff for 2 people max]
  • Potatoes – 2 med size ones 
  • Onion – 1 med size finely chopped
  • tomatoes – 1 med size chopped
  • Green Chillies – 2 or 3 small ones
  • Garlic – 2 small cloves
  • Ginger – 1/2 tsp finely chopped
  • Coriander – for garnish
  • turmeric – 1/2 tsp
  • Jeera – Cumin seeds – 1 tsp
  • Cinnamon powder – sprinkle it, few pinches
  • Cardamom – 2 whole ones
  • Oil – 3tsp  [ sunflower oil/vegetable oil]
  • Salt – to taste [let it be less than normal coz, spinach has salt in it already]


Seems like a lot of ingridients na? But most of them are common in any indian kitchen !

What to Do?

Variation 1 : 

  • Wash, peel and Cut the potatoes into med size cubes. Warm it in microwave for 2 mins with some water.
  • Wash and chop the spinach roughly into small pieces as shown in picture.
  • Take a pan, heat oil in it. Add jeera and wait till it becomes slightly brown.
  • Add, green chillies, garlic and ginger and saute on low flame.
  • Add onions and saute all till onions are golden brown. Add cinnamon powder, salt, turmeric and crushed cardamom [u could use powder as well]
  • Now add potatoes and cook with lid on low flame for about 5 mins. [dont add water]
  • See if potatoes are half cooked, now add tomatoes and mix well , let it cook for abt 2-3mins
  • Now add the palak [spinach]  to it and cook  for 10-15 mins on low flame with lid. 
  • Garnish with coriander and Lemon juice.
  • Serve it hot with roti or parantha!!


The last one in collage is

  • Saffron – red from tomatoes
  • White – white from potatoes
  • Green – from the leafy spinach!

And so My TIRANGASaare jahaan se achha hindusitha hamara hamara!!



Variation 2 :

  • Take a pan heat oil in it. 
  • Add garlic, green chillies, ginger, half of onions and saute on low flame. 
  • Add cinnamon powder, cardamom and any other masala you wish to add.
  • Add palak and cook for 2mins [no need to add water but if u feel its too dry add a little water!] till the palak comes down.
  • Now let it cook and blend these in a blender just to make a gravy. Keep it aside.
  • Take another pan, heat oil, add jeera (cumin seeds) and remaining onions and saute till golden brown on low flame.
  • Add turmeric to this and potatoes and cook for 5mins with lid closed.
  • Once its cooked, add the palak gravy we made before. [you can add tomatoes if you want].
  • Garnish with lemon and lime juice and coriander.
  • Serve hot with roti .

I shall soon update the post with photos for this variation.

Hope you enjoy!


PS: Katarina, any questions just drop in and i would try my level best to answer 😉 😛



  1. Wow aloo palak is my all time favourite curry with piping hot roti’s. Love to have the combo right now.

  2. very yummy looking dish…i look out for ur another variation…
    thx for sharing

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