Aloo Palak, the potato and spinach curry, is one popular dish among Indian/ Pakistani cuisines. It’s almost always served at special occasions such as family gatherings, weddings, birthdays, Eid celebration, etc.
Just like any food recipe, there are endless versions of how to make Aloo Palak.
The recipe that I’m sharing with you is based on the authentic aloo palak recipes that I learned from my Pakistani sisters in law and my Gujarati friends. But as always, I’ve tweaked the recipe, and I’m happy with it now as my family and friends approve it as well 😊.
What is Aloo Palak
Aloo palak literally means potato spinach. So it’s a curry dish using those vegetables.
Some people put more potatoes, some others put more spinach in it. However, the aloo palak that you get at restaurants and weddings has more spinach in it. So it’s more spinach curry with potatoes kinda feel. Which I love.
Because I’m a bit like the old Popeye. I love my spinach 😄.
Just like many traditional Pakistani/ Indian curries, aloo palak also uses ghee (clarified butter). But I find it too much. So I don’t really use ghee, if not never. Yet, my curries still taste yummy. And hopefully a bit healthier due to less fat in it.
The Pakistani way of cooking aloo palak uses the fenugreek leaves, Kasuri methi, as one of its ingredients. This herb gives a distinguished unique fragrance to the dish.
How to enjoy Aloo Palak
There are two basic ways of cooking this dish, dry curry and a curry with sauce.
So you would want things to eat with your aloo palak accordingly.
If you cook it as a dry curry, it will be best to enjoy with roti/ chapati, naan bread, flatbread or pitta bread. But if you cook it with a little bit of sauce in it, it’s ideal for you to enjoy your aloo palak with rice, either plain rice or any rice dishes such as biryani rice, pilau rice, etc.
But really, there is no restriction. You can eat your aloo palak however you want with whatever you like 😉.
The main ingredients for making Aloo Palak
Needless to say, this one ingredient is the most important. Otherwise, the dish won’t have the name of Aloo in it 😆. As aloo means potatoes in English.
As you may know that there are many types of spuds/ potatoes. But for this aloo palak, I suggest you go for the waxy types NOT the floury type. The reason is that the potatoes will hold their shapes when they are cooked and have a firm texture to bite.
I personally use Charlotte, Desiree, or Jersey Royals potatoes.
You can use fresh spinach or frozen spinach. Since the pandemic lockdown started, I have been using frozen spinach more often than not. The dish comes out as tasty.
For the photos in this recipe, I used frozen spinach.
No-fuss about the choice of onions. You can use brown/ yellow onions or red onions. They’re both good.
Ginger and garlic
You need to pound/ crush the ginger and garlic into a paste. Or, you can chop them as finely as you can.
You will only need one medium size of tomato for this recipe. If you can’t get a fresh tomato, you can use ⅓ of canned tomatoes.
There are five basic spices that I use in almost every curry dish I make. They are ground turmeric, cumin powder, coriander powder, chilli powder, and ground/ coarse black pepper.
For chilli powder, I prefer Kashmiri chilli because it has a vibrant red colour with a mild heat. Whilst the regular chilli powder is not as red and is hotter in taste.
And when I don’t have Kashmiri chilli powder, I use a mix of regular chilli powder with paprika powder as the substitute.
Coriander leaves are used for garnish in most of the Pakistani curry dishes. But for this aloo palak, you will need another herb which is Fenugreek leaves or Kasuri Methi to put as an ingredient in the curry.
Feel free to use any cooking oil you prefer and love. I personally use either rapeseed oil or sunflower oil.
How to make Aloo Palak
There are numerous ways of making Aloo Palak, but the one I’m sharing here is the most practical way, and it has always given me good results.
First, fry your chopped onion with your preferred oil until translucent before you add in crushed ginger and garlic.
Then you put all the spices and chopped tomatoes and let them cook further until you get a smooth masala (cooked spices) before you add in your spinach and potatoes.
If you use frozen spinach, you cook the spinach first until it’s fully thawed and half-way cooked. Then you add in the fenugreek leaves/ Kasuri methi and the potatoes. Cook until everything is fully cooked. If you prefer the dry curry, you cook it until all the sauce evaporates.
If you use fresh spinach, you add in the cubed potatoes and cook further until the spuds are half-cooked. Lastly, put your spinach and fenugreek leaves in, and cook until the leaves wilted and all the sauce evaporated (for dry curry).
Thank you for reading up to this point. I hope you’re now wanting to try the recipe. Let me know what you think about it in the comments below. I’m sure others would love to know too.
Feel free to share the recipe and pin it in your Pinterest. And before you leave, don’t forget to check my other recipes that you may love.
- Aloo gosht, the meat and potato curry in Pakistani style.
- Pakistani lamb keema matar: lamb minced meat curry with green peas.
- Pakistani aloo keema: lamb minced meat with potato curry.
- Chicken and peppers curry.
- Lauki gosht: Pakistani style lamb curry with bottle gourd.
All the best.