Aloo Palak


  • 3 cups chopped spinach
  • 2 large onoins chopped fine
  • 2 large potatoes boiled and peeled
  • 1 tomato grated
  • 2 green chillies
  • 1″ piece ginger
  • 1 tsp. lemon juice
  • 1/2 tsp. wheat or other flour
  • 1 tsp. red chilli powder
  • 1 tsp. cinnamon-clove powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp cumin seeds
  • 2 pinches asafoetida
  • 1/2 tsp. garam masala
  • 1/2 tbsp. butter
  • 4 tbsp. ghee
  • salt to taste


  • Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
  • Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
  • Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
  • Keep aside.
  • Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
  • Drain the potatoes, keep aside.
  • In the same hot ghee add the cumin seeds.
  • Add the ginger, onions and fry till very tender.
  • Add the tomato and further fry for two minutes.
  • Add all the dry masalas and fry till ghee separates.
  • Add spinach and potatoes.
  • When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
  • Just before serving heat butter in a tiny saucepan and add the asafoetida.
  • Pour over the vegetable and mix gently.
  • Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

Be the first to comment on "Aloo Palak"

Leave a comment

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.