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Aloo Palak
4.6 from 27 votes

Aloo Palak

Aloo Palak, the potato and spinach curry is one of the classic curries among Pakistani cuisines. This vegan curry is delicious to enjoy with roti/ chapati, naan bread, pitta bread or rice.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 6
Calories: 157 kcal
Cuisine: Pakistani, Vegan

Ingredients

  • 1.3 lbs spinach
  • 2-3 potato medium size, cut in 1-inch chunks
  • 1 brown onion chopped
  • 1- inch ginger minced.
  • 4 cloves garlic minced
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon Coriander ground
  • 1 teaspoon paprika
  • ½ teaspoon chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon black pepper coarse or ground
  • 1 teaspoon table salt or according to taste.
  • 2 tomato chopped, medium
  • ⅓ cup cooking oil
  • 1 teaspoon dried fenugreek leaves aka Kasoori Methi

Instructions

    Cup of Yum
  1. In a medium cooking pot, heat the oil and fry the onions at medium heat until it turns light golden.
  2. Then add in the minced ginger and garlic. Fry further for a minute or two.
  3. Put all the spices and salt in. Give it a stir and leave to cook until the spices smell fragrant.
  4. And then add the tomatoes in, stir well and let it cook with the lid on until the tomatoes are softened. Try to mash the tomatoes with the back of the spoon every now and again.
  5. When the masala/ spices mix becomes thick and the oil separates from the spices, put the spinach in the masala/ spice mix. Stir it well until all the green leaves are mixed thoroughly with the spices/ masala. Put the lid back on and leave it to cook at medium heat for about 15 minutes.
  6. Take care and keep checking the spinach to make sure it doesn’t stick at the bottom of the pot. Sprinkle the fenugreek leaves and stir the spinach well.
  7. Then add the potatoes in, mix well so that the potato pieces are covered with spinach and spices. Continue to cook with the lid on at low-medium heat for about 15 minutes or until the potatoes are fully cooked. 
  8. Enjoy your Aloo Palak with roti/ chapati, naan bread, or pitta bread. If you want, you can also eat it with rice.

Notes

  • If you don't have Kashmiri chilli powder, you can just use 1 tsp red chilli powder.
  • If you can get fresh fenugreek leaves, you can use about one cup of chopped fenugreek leaves. Sometimes I use fresh leaves if I can go to Asian shops. 
  • You can use any cooking oil you like. But I personally use either rapeseed oil or sunflower oil. I understand that traditionally, many Pakistanis/ Indians use ghee (clarified butter) for Aloo Palak. However, I’m not a big fan of ghee therefore I don’t really use this ingredient. If you like, you can partially use ghee for the oil. Or even use ghee for the whole portion of fat. 

Nutrition Information

Serving 1g Calories 157kcal (8%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g (35%) Sodium 473mg (20%) Fiber 6g (24%) Sugar 3g (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 157

% Daily Value*

Serving 1g
Calories 157kcal 8%
Carbohydrates 21g 7%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 6g 35%
Sodium 473mg 20%
Fiber 6g 24%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.