Palak Aloo

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 3 cups - chopped spinach
  • 2 large onions, 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

How to Make Palak Aloo

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