Aloo Palak

I got this aloo palak recipe from, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies. (Recipes courtesy of - Chef Sylvie)
Difficulty Cost

Category:  Vegetarian Side Dishes  - 
Ready in: 10m  -  Cooking time: 20m  - 
Rating  0.00/5


For 2 Servings(s) ()


  • 300 grams spinach, fresh or frozen
  • 2 garlic cloves, roughly chopped
  • 1 fresh ginger, roughly chopped
  • 2 onions, chopped
  • green chili, chopped with seeds
  • 200 grams waxy potatoes, peeled and cubed
  • 1 teaspoon(s) turmeric
  • 4 tablespoon(s) ghee or 4 tablespoons butter
  • 1 teaspoon(s) cumin seed
  • 1 teaspoon(s) garam masala
  • 0.5 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) ground cumin
  • 1 tablespoon fresh cream (optional)

Aloo Palak Directions

  1. In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
  2. Remove from the pan and blend to a fine puree and keep aside.
  3. In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
  4. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
  5. Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
  6. Simmer for few minutes till the potatoes absorb the flavor.
  7. Add fresh cream if desired.