ALOO PALAK RECIPE Step by Step with Pictures

This is extremely simple peasy and scrumptious formula of Aloo palak with photographs of each progression. Know whether you don’t have a clue what is aloo palak then let me present it. Aloo and palak both are Hindi/Urdu words. Aloo mean potato and palak mean Spinach in English. The curried potato and spinach is called aloo palak. Different fixings used to make aloo palak are onion, garlic and not many other Indian flavors.

Basic and solid Aloo Palak is a vegetarian Indian dish where spinach and potatoes are cooked together with flavors.

My natively constructed variant of aloo palak utilizes insignificant flavors making it so ameliorating. Tastes best with flatbread like roti or paratha!

Aloo Palak

Aloo Palak is generally eaten in South Asian nations like India, Pakistan, bangladesh and Nepal as ordinary vegan nourishment. What’s more, who doesn’t know Palak/spinach is exceptionally nutritious vegetable; loaded with iron and folic corrosive. How about we get some iron force. Check advantages of spinach here.


Attempt to utilize crisp, natural and littler spinach leaves. They are delicate, less severe and taste incredible.

Continuously expel originates from leaves. Indeed if utilizing spinach with enormous leaves. Crease the side of each leave and pull the stem upward to the tip of leaves to evacuate the mid vein. The mid vein of leaves (assuming thick) don’t get delicate significantly in the wake of cooking and crown jewels the surface.

Wash crisp spinach in an enormous vessel. Pick the leaves from water leaving dust molecule in the base of vessel. Rehash this in any event multiple times, ideally until water runs clean.

Including little spread and bhonofying gives the spinach exceptionally rich taste.

Include tomatoes in aloo palak. A few people make aloo palak without tomatoes yet I suggest attempting this adaptation with tomatoes. You will love.

Mustard seeds and Fenugreek seeds right now both taste and medical advantages. Also, your kitchen will possess an aroma like Indian café. In any case, on the off chance that you don’t have any of two fixings, simply skip it.

Is it accurate to say that you are befuddled? Let me clear all questions. Palak is alluded to spinach alone. Sarson is called mustard green in English. Saag is blend of spinach and mustard greens cooked together. Saag is generally eaten verdant green in Punjab, an area of India.

So indeed, palak and saag taste diverse for any South Asian taste buds. Palak/spinach is better contrasted with mustard green which is quietly harsh. What’s more, saag is a joyful combo with more profundity of flavors. The cooking strategy for palak, sarson or saag is practically same.

Aloo Palak Dish


Stage 1: Fry garlic, cumin, mustard, fenugreek and pepper in a dish. Allow these flavors to pop.

Stage 2: Then include green stew glue, ginger glue, tumeric, salt, and coriander powder. Mix and sizzle for an additional couple of moments.

Stage 3: Now include hacked onions. Fry onions till they get delicate. (3-4 minutes)

Stage 4: Add hacked tomatoes and dried fenugreek leaves. Stew the sauce for 5 minutes. Hack spinach while sauce sizzles.

Stages 5: Now the greater part of tomato water has dried and you should a see little oil in the sides of dish.

Stage 6 and 7: Add potatoes and slashed spinach to sauce and cover the pot without mixing for 5 minutes. Let the spinach get delicate. Presently you can without much of a stretch blend it well. Spread again and cook till spinach and potatoes are delicate. (15 minutes).

Stage 8: Add margarine and dry water on high warmth till you see oil on the sides of container. (bhunna) 2-3 minutes.

Trimming with cut green chilies and present with plain yogurt or raita.

Have aloo palak it with roti, plain rice or khichri ( lentil rice), pickles, kachumbar or yogurt. Also, treat yourself with a healthy Pakistani spinach potato curry.


4½ cups Fresh spinach without stems – firmly stuffed ( see notes for measures in grams)

4-6 tablespoons oil – less or more to individual inclination


3 cloves garlic – finely slashed

1 teaspoon cumin – (sabut zeera)

½ teaspoon fenugreek seeds – (methi dana)

½ teaspoon dark mustard seeds – (sabut kali rai)

4 pepper corns – (kali mirch)

1½ tablespoons coriander powder – (dhanya powder)

½ teaspoon turmeric powder – (haldi)

1 teaspoon ginger glue – (adrak)

1 to 1½ tablespoons little green bean stew glue – conform to zest inclination

1 teaspoon dry fenugreek leaves – (sukhi meethi)

¾ teaspoon salt – or to taste


2 medium (250 gram) onion – generally slashed

3 medium (200 gm) tomatoes – slashed or puree

3 medium (300 grams) potatoes – stripped and cut

1 tablespoon margarine – discretionary


2 medium green chilies – thick cuts for embellishing

Pakal Saag


Wash spinach leaves in a huge vessel and channel water in a colander.

In a dish, fry garlic on a medium low fire for 10 sec. At that point include entire flavors (cumin, fenugreek seeds, mustard seeds). Allow them to pop and afterward include powdered flavors, coriander and turmeric.

At last, include wet flavors, green bean stew and ginger glue. Fry well so the flavors are discharged.

Include hacked onion and salt. Fry till onions are delicate, around 3-4 minutes.

Presently, include tomatoes include dry fenugreek leaves. Spread and stew for 5 minutes on medium low fire till tomato mellow and shading obscures.

While sauce is stewing, slash spinach leaves,. Add potatoes and spinach leaves to the sauce as well, spread and cook for 15 minutes.

Include margarine and fry high for 2 minutes untill oil discharge.

Enhancement with green chilles and serve.

Potato is added to a great deal of Indian curries and flavors. I think we have this propensity for adding potatoes to anything and everything.I believe it’s a widespread thing – the affection for potatoes! Right? You add it to cauliflower, you get aloo gobi. You add it to beans you get aloo beans and you add it to spinach you get aloo palak [aloo=potatoes, palak=spinach].

I frequently make aloo based sabzi (potato based Indian style dish) when I need something soothing and simple.

This Aloo Palak is one of my undisputed top choices. My mother used to make it a ton during winters when we would get great new spinach in the market.

Aloo Palak Pakistani

Actually potatoes with any greens would be a steady element on our table during winters. I have consistently made the most of my greens and this aloo palak is something I make frequently.

Aloo palak can be made in various manners. I additionally make it in a few different ways, at times I add water to the spinach and make it like a curry and afterward add potatoes to it, as right now form.

The adaptation I’m sharing today is a dry variant of aloo palak. It meets up rapidly and what I like most about this formula is that it utilizes basic flavors and fixings.

This formula in a manner is an impression of what I grew up eating. Such straightforward sabzi like this aloo palak, dal and roti used to be my lunch and supper each and every day.

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