Aloo Palak Recipe: Flavorful Indian Spinach and Potato Curry

Aloo Palak is a classic dish enjoyed across India and Pakistan. “Aloo” means potato and “palak” means spinach — together they create a simple, comforting meal flavored with warm, earthy spices and a splash of lemon.

Often served as a side at lunch or dinner, Aloo Palak also makes a wholesome breakfast — a healthier alternative to typical home fries. It cooks quickly and is easy to prepare, making it a reliable option for any mealtime.

Serve with your favorite flatbread such as pita, lavash, or any flatbread you prefer.

Bowl of Aloo Palak with a cut up flatbread

Method Overview

Sauté onion, chile, garlic and ginger with the spices
Steam the potatoes in the same skillet until tender
Finish with lemon, add the spinach and a touch of garam masala

These potatoes were grown at home and stored in a root cellar; fresh onions and garlic from the garden make this extra satisfying.

Aloo Palak

Course: breakfast, side dish

Cuisine: Indian, Pakistani

Servings: 4 servings

Calories: 185kcal

Author: Judy DeLorenzo

Equipment

1 covered skillet

Ingredients

1 Tablespoon olive oil
1/4 cup diced onion
1 mild green chile pepper, diced (such as serrano)
3 cloves garlic, diced
1 to 2 teaspoons minced ginger root
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon Himalayan sea salt
1/2 cup water
4 medium potatoes, diced evenly into 1/2-inch or 3/4-inch pieces
1 Tablespoon freshly squeezed lemon juice
6 cups chopped spinach
1/4 to 1/2 teaspoon garam masala powder optional

Instructions

Heat the oil in a large covered skillet over medium-high heat with a bit of the onion. When it begins to sizzle, add the remaining onion and the diced chile. Sauté about 5 minutes, stirring often, until the onion softens.

Stir in the garlic, ginger, cumin seeds, ground coriander, chili powder, turmeric, and salt. Cook for about 30 seconds while stirring to release the spices’ aroma.
Add the diced potatoes and 1/2 cup water to the pan. Cover and steam until the potatoes are tender, stirring occasionally and adding a splash more water if needed to prevent sticking.
Once the potatoes are tender, stir in the lemon juice. Add the chopped spinach, cover, and cook about a minute. Stir, then cover again and continue cooking in short intervals until the spinach has just wilted.
Finish by stirring in the garam masala, if using, and adjust seasoning to taste. Serve hot.

Nutrition

If you enjoy this recipe, you may also like Air Fryer Pakora or Turmeric Rice.