Aloo Palak (Pakistani Spinach & Potato Curry)

Name: Aloo Palak (Pakistani Spinach & Potato Curry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 4 tablespoon cooking oil; 1 onion; 1 teaspoon garlic paste; 1 teaspoon cumin seeds; 2 tomatoes; 1 teaspoon salt; 1 teaspoon red chili powder; ¼ teaspoon turmeric powder; ½ cup yogurt; ½ cup frozen fenugreek leaves; 12 oz frozen spinach; 2 potatoes

User Reviews

0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
292 kcal
Course
Side Dish, Main Course
Cuisine
Indian, Pakistani

Aloo Palak (Pakistani Spinach & Potato Curry)

Iris Warren

Report

Aloo Palak (Pakistani Spinach & Potato Curry) is a traditional dry vegetable curry made with cubed potatoes and sauteed spinach.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

4 tablespoon cooking oil
1 onion (see notes)
1 teaspoon garlic paste
1 teaspoon cumin seeds
2 tomatoes (see notes)
1 teaspoon salt
1 teaspoon red chili powder
¼ teaspoon turmeric powder
½ cup yogurt (see notes)
½ cup frozen fenugreek leaves (see notes)
12 oz frozen spinach (see notes)
2 potatoes (see notes)

Add to Shopping List

Instructions

Heat the oil and saute the onion till it's a light golden brown.
Add the garlic paste and saute for 30-60 seconds.
Add in the cumin seeds and saute for about 1 minute.
Add in the tomatoes and cook on high till the tomatoes start to melt.
Reduce the flame, cover and cook for 10 minutes.
Uncover, turn the flame on high, add in all the powdered spices and saute the mixture till you have a well blended paste.
Add in the yogurt a few tablespoons at a time and saute to complete the curry base.
Add in the frozen fenugreek leaves and let them soften with the heat.
Add in the frozen spinach, stir to mix in and coat with the gravy.
Cover and cook on low heat for 10 minutes till the spinach is cooked through.
Uncover, add in the potatoes along with some water if necessary and cook till tender.
Once the potatoes are cooked, uncover, turn the heat to high and let all the water evaporate.
Serve hot with fresh Naan.

Notes

Onion - I like to use yellow onions for my curries. They make the perfect base due to their neutral taste and color.
Tomatoes - Roma tomatoes are juicy and plump and are known to be the best for making sauces. I love them for curries as they dissolve easily and quickly, making for a smooth curry.
Yogurt - I always recommend using full fat plain yogurt. This makes the curry creamier. Greek yogurt tends to curdle when cooked and low fat yogurt can be too watery. Remember to add in the yogurt a little at a time to let it adjust to the temperature. If all the yogurt is added at once to the hot mixture in the pot, it curdles immediately.
Fenugreek Leaves - Fenugreek, known as methi in Pakistan and India is always paired with spinach. I like to use the frozen kind which I get from my local South Asian store. Fresh leaves are always an option but take a long time to wash and prep. I also keep dried fenugreek leaves in my pantry for when I don't have the frozen ones in stock.
Spinach - My go to is frozen chopped spinach. I don't personally like the taste and texture of baby spinach in my curries and it's more expensive than the frozen option. Fresh spinach takes a long time to prep and adds on a good 20 minutes to the cooking time. You can go with whatever option you prefer; the conversion will be 1.25 pounds of raw spinach per 12 ounces of frozen spinach.
Potatoes - Waxy potatoes, like red or golden are the best options for this curry. This is because they hold their shape well and withstand the stirring and roasting that a curry requires.

Nutrition Information

Show Details

Serving 1person Calories 292kcal (15%) Carbohydrates 31g (10%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 4mg (1%) Sodium 678mg (28%) Potassium 1003mg (29%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 10673IU (213%) Vitamin C 37mg (41%) Calcium 297mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 292 kcal

% Daily Value*

Serving	1person
Calories	292kcal	15%
Carbohydrates	31g	10%
Protein	9g	18%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	4mg	1%
Sodium	678mg	28%
Potassium	1003mg	21%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	10673IU	213%
Vitamin C	37mg	41%
Calcium	297mg	30%
Iron	4mg	22%