Aloo Palak Recipe is much like the way in which I make palak paneer. the potatoes are boiled first after which added in the direction of the top. The dish pairs effectively with roti, paratha, etc.

Aloo Palak Recipe


  • 1 bunch palak (spinach) or 200 grams palak
  • 3 medium-sized potatoes
  • 1 medium-sized onion – finely chopped
  • 1 medium-sized tomato – chopped
  • 1 teaspoon ginger- garlic paste Three garlic + ½ inch ginger – crushed or made right into a paste in a mortar-pestle
  • 1 or 2 chilies
  • 3 cloves
  • 1-inch cinnamon stick –
  • 1 small tej patta (Indian bay leaf)
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing)
  • ¼ or ½ teaspoon garam masala powder
  • 5 tablespoon besan (gram flour) or makai ka atta (maize flour)
  • 1 cup of water
  • 2 tablespoon ghee or oil or butter
  • ½ teaspoon crushed Kasuri methi (dry fenugreek leaves) – optionally available
  • salt as required
  • a couple of ginger julienne for garnishing

How to make Aloo Palak Recipe

Boiling Potatoes

  • Boil the potatoes or aloo in a stress cooker or steamer until they are utterly cooked.
  • Peel and quarter or cube them. Keep apart coated.

Blanching Spinach

  • Boil 2 to three cups of water with some salt.
  • Switch off the fireplace and instantly add the palak or spinach.
  • Cover with a lid, blanch the spinach in water for 4-5 minutes.
  • Drain and instantly place the palak in chilly water for 3-Four minutes.
  • Drain once more and together with inexperienced chilies, make an easy puree in a grinder or blender.

Making Masala For Aloo Palak

  • Heat ghee or oil or butter in a pan or kadai/wok.
  • Fry the bay leaf, cloves, and cinnamon until they develop into fragrant.
  • Add the chopped onion and fry until mild brown.
  • Now add the ginger-garlic paste and fry until the uncooked aroma goes away.
  • Add the tomatoes and fry until the tomatoes develop into comfortable and mushy.
  • The oil ought to begin releasing from the combination.
  • Now add the turmeric powder and asafoetida and stir for 5-10 seconds.

Making Aloo Palak

  • Add the palak puree. Stir effectively.
  • Add the besan or gram flour. Stir with a wire whisk in order that the besan dissolves and there aren’t any lumps.
  • Alternatively, you may as well dissolve the besan in 3-Four tbsp water and make an easy paste. then add this paste to the palak combination.
  • Stir and add 1 cup of water. Season with salt.
  • Simmer the gravy until the palak will get utterly cooked.
  • The gravy or sauce will barely thicken.
  • You can modify the consistency by includingkind of water.
  • Add the cooked potatoes and simmer the gravy for 2-Three minutes extra.
  • Sprinkle the garam masala powder & crushed kasuri methi leaves.
  • Stir and prepare dinner the gravy for a minute.
  • Serve aloo palak sizzling with some rotis, chapatis or parathas or jeera rice.
  • Enjoy Recipe.

Aloo Palak Recipe Video

Nisha Madhulika Tips

  • You may add cream when you favor it as a substitute for gram flour or maize flour.

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