Aloo Palak (Spinach with Potatoes)
Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak. I have done many recipes for spinach:Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak PuriThis recipe will serve 4.
Ingredients
- 2 cup potatoes cut into small pieces I used 2 medium size potatoes
- 4 cup spinach finely chopped, approx. 8oz
- ½ cup tomato finely chopped
- 4 Tbsp oil
- 1 tsp cumin seed jeera
- ¼ tsp fenugreek seeds methi optional
- 1 Tbsp besan gram flour
- 1 Tbsp coriander powder dhania
- ½ tsp red chili powder adjust to taste
- ¼ tsp turmeric haldi
- 1 tsp salt
- ½ tsp mango powder amchoor
Instructions
- Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown.
- Next add tomato, coriander, red chili powder, and turmeric.
- Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes.
- Add potatoes, spinach, and 1/2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach.
Notes
Do stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water. Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready.
Tried this recipe?Let us know how it was!
I think the oil and the salt should be halved. I made a double portion and 8 tbsp of oil and 2 tsp of salt would have been too much. I used 4.5 tbsp of oil and 1 tsp of salt and it was good, maybe even still a little on the salty side. Otherwise, very easy and tasty recipe. Thanks, Manjula!
I made this again using pumpkin cubes (from a dense, not watery, pumpkin/squash) and it was good again! By the way, is everything alright Manjula? You haven’t been posting in a while. I hope everything’s okay?
This was fantastic! Thank you Manjula! I’ll definitely make this again!
I am learning to cook Indian foods. This was absolutely delicious! I didn’t have green mango powder so I substituted Tamarind concentrate and I thought it was quite good not knowing how the mango powder should taste. Thank you so much.
A lifelong Indian cook, but I had never made spinach this way before. It was easy and so delicious! Thank you, Manjulaji!
Always good to hear that, I appreciate
Hi Manjula, I hope everything is going well for you. I have a question. I have a picky eater at home who likes spinach but not potatoes. Do you think I could swap the potatoes for more spinach, or maybe pumpkin cubes, or something else?
Didina, I have never tried pumpkin but I have tried with grilled firm tofu cubes. taste good
I tried with fresh cheese (with rennet, added it near the end). It was well received. I also used only 1 Tablespoon of oil and still tasted good. Will try again with other variations. Thanks.
I love it