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Aloo palak served in a bowl with roti, fresh salad and raita.
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4.8 from 5 votes

Aloo Palak Recipe, Finger licking good

Use fresh organic and baby spinach and bhunofy Pakistani aloo palak well. You'll end up polishing your plate.
Course Main Course, vegeterian
Cuisine Indian, Pakistani
Keyword aloo palak recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 311kcal

Ingredients

  • cups Fresh spinach without stems tightly packed ( see notes for measures in grams)
  • 4-6 tablespoons oil less or more to personal preference

Spices

  • 3 cloves garlic finely chopped
  • 1 teaspoon cumin (sabut zeera)
  • ½ teaspoon fenugreek seeds (methi dana)
  • ½ teaspoon black mustard seeds (sabut kali rai)
  • 4 pepper corns (kali mirch)
  • tablespoons coriander powder (dhanya powder)
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon ginger paste (adrak)
  • 1 to 1½ tablespoons small green chili paste adjust to spice preference
  • 1 teaspoon dry fenugreek leaves (sukhi meethi)
  • ¾ teaspoon salt or to taste

Vegetables

  • 2 medium (250 gram) onion roughly chopped
  • 3 medium (200 gm) tomatoes chopped or puree
  • 3 medium (300 grams) potatoes peeled and sliced
  • 1 tablespoon butter optional

Garnish

  • 2 medium green chilies thick slices for garnishing

Instructions

  • Wash spinach leaves in a large vessel and drain water in a colander.
  • In a pan, fry garlic on a medium low flame for 10 sec. Then add whole spices (cumin, fenugreek seeds, mustard seeds). Let them pop and then add powdered spices, coriander and turmeric.
  • Finally, add wet spices, green chili and ginger paste. Fry well so the flavors are released.
  • Add chopped onion and salt. Fry till onions are soft, around 3-4 minutes.
  • Now, add tomatoes add dry fenugreek leaves. Cover and simmer for 5 minutes on medium low flame till tomato soften and color darkens.
  • While gravy is simmering, chop spinach leaves,. Add potatoes and spinach leaves to the gravy too, cover and cook for 15 minutes.
  • Add butter and fry on high for 2 minutes untill oil release.
  • Garnish with green chilles and serve.

Notes

Spinach Substitute:
If measuring fresh spinach with large leaves and stem, weigh 750 grams for this recipe, then remove them stems.
If measuring baby spinach, or spinach without large stem. Use 450 grams for the recipe.
If using frozen spinach, use 450-500 gram.
If using blanched or boiled spinach, measure 1½ cup tightly packed.

Nutrition

Calories: 311kcal