Delicious Recipe for Palak Aloo: Step-by-Step Guide to Indian Spinach and Potato Dish

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Looking for a nutritious yet delicious meal to add to your weekly rotation? Palak Aloo, a classic Indian dish combining spinach (palak) and potatoes (aloo), might just be what you need. This vibrant green curry not only pleases the eye but also packs a punch with its rich flavors and wholesome ingredients.

Originating from North India, Palak Aloo has become a beloved staple in households worldwide. It’s an excellent way to incorporate leafy greens into your diet without compromising on taste. Plus, it’s versatile enough to serve as a main course or a side dish alongside rice or bread.


For a delightful Palak Aloo, you will need the following ingredients.

Palak (Spinach)

  • 4 cups fresh spinach leaves, washed and chopped
  • 1 cup water for blanching

Aloo (Potatoes)

  • 2 medium potatoes, peeled and diced into small cubes
  • 2 tablespoons vegetable oil for frying

Aromatic Spices

  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste

Additional Ingredients

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated or minced
  • 2 green chilies, slit lengthwise
  • Juice of half a lemon

Necessary Equipment

To prepare the scrumptious Palak Aloo, gather the following essential kitchen equipment:

  • Large Skillet or Pan: You will need a large skillet or pan for sautéing the spices, onions, and potatoes. Ensure it is spacious enough to accommodate all ingredients comfortably.
  • Medium Pot: This is used to blanch the spinach leaves. Choose a pot that can hold sufficient water to submerge all your spinach.
  • Blender or Food Processor: To achieve a smooth spinach puree, you will require a blender or food processor. This helps in creating the dish’s signature creamy texture.
  • Knife and Cutting Board: A sharp knife and a sturdy cutting board are crucial for chopping onions, garlic, ginger, green chilies, and potatoes.
  • Colander: Use a colander to drain the blanched spinach effectively before blending it into a puree.
  • Measuring Spoons and Cups: Accurate measurements ensure balanced flavors. Keep measuring spoons and cups handy for this purpose.
  • Wooden Spoon or Spatula: A wooden spoon or spatula works best for stirring ingredients without scratching your cookware.

Having these tools ready will streamline your cooking process and ensure that you create an authentic and delicious Palak Aloo with ease.

Preparation Steps

Follow these steps to ensure your Palak Aloo turns out perfect every time.

Cleaning and Prepping Spinach

  1. Rinse the Spinach: Place the fresh spinach leaves in a colander and rinse thoroughly under cold water.
  2. Trim Stems: Remove any tough stems from the spinach leaves.
  3. Blanch Spinach: Bring a medium pot of water to a boil. Add the spinach leaves and blanch for 2 minutes until they wilt.
  4. Ice Bath: Transfer blanched spinach immediately into an ice bath to stop cooking and retain color.
  5. Drain and Blend: Drain well, then blend into a smooth puree using a blender.

Preparing Potatoes

  1. Peel Potatoes: Peel 3 medium potatoes using a vegetable peeler.
  2. Dice Potatoes: Cut the peeled potatoes into small, even-sized cubes about 1-inch each.
  3. Boil Potatoes: In another medium pot, bring water to a boil with salt added; cook diced potatoes until fork-tender but not mushy—approximately 10-12 minutes.
  4. Drain Well: Drain cooked potatoes in a colander and set aside.

Preparing Aromatics and Spices

  1. Chop Onions, Garlic, Ginger, Green Chilies:
  • Finely chop one large onion.
  • Mince four garlic cloves finely.
  • Grate or mince one inch of fresh ginger root.
  • Slice two green chilies thinly (adjust based on heat preference).
  1. Measure Spices:
  • Measure out one teaspoon cumin seeds,
  • Half teaspoon turmeric powder,
  • One teaspoon coriander powder,
  • Half teaspoon red chili powder,
  • Salt as needed.

Cooking Instructions

Follow these steps to create a delicious Palak Aloo. Ensure you have all ingredients prepped and ready for a seamless cooking experience.

Cooking Spinach

  1. Blanch Spinach: Bring a large pot of water to boil. Add the cleaned spinach leaves and blanch for 2-3 minutes until they wilt.
  2. Ice Bath: Transfer the blanched spinach immediately into a bowl filled with ice-cold water to stop the cooking process.
  3. Blend: Drain the spinach well and blend it into a smooth puree using a blender or food processor.

Cooking Potatoes

  1. Boil Potatoes: In another medium pot, add peeled and diced potatoes. Cover them with water and bring to a boil over medium heat.
  2. Cook Until Tender: Cook the potatoes for about 10-12 minutes until fork-tender but not mushy.
  3. Drain: Drain the potatoes well and set aside.

Adding Spinach Puree and Finishing

  1. Sauté Aromatics: Heat 2 tablespoons of oil in a large skillet over medium heat. Add cumin seeds; let them splutter for about 30 seconds.
  2. Onions & Spices: Add chopped onions, garlic, ginger, and green chilies to the skillet. Sauté until onions are golden brown, approximately 5-7 minutes.
  3. Add Spices: Stir in turmeric powder, coriander powder, red chili powder, and salt; cook for an additional minute until fragrant.
  4. Combine Spinach Puree & Potatoes: Add the spinach puree to the skillet; mix well with aromatics and spices.
  5. Simmer Together: Gently fold in cooked potatoes ensuring they are coated evenly with the spinach mixture.
  6. Final Touches: Let everything simmer together on low heat for about 5 minutes allowing flavors to meld together perfectly.

Serving Suggestions

Palak Aloo is a versatile dish that pairs well with various accompaniments and garnishes. Here are some serving ideas to elevate your meal.


  • Roti or Naan: Serve Palak Aloo with warm roti or naan for a traditional Indian dining experience.
  • Rice: Pair the dish with steamed basmati rice or jeera rice to soak up the rich flavors.
  • Yogurt: Add a side of plain yogurt or raita to balance the spices and add a cooling element.
  • Pickles and Chutneys: Indian pickles (achar) and chutneys like mint, tamarind, or mango chutney add an extra layer of taste.


  • Fresh Lemon Juice: Squeeze fresh lemon juice over the Palak Aloo just before serving to enhance its tanginess.
  • Cilantro Leaves: Sprinkle chopped fresh cilantro leaves on top for color and freshness.
  • Ghee Drizzle: For added richness, drizzle a teaspoon of ghee over the finished dish.
  • Fried Onions: Garnish with crispy fried onions for a crunchy texture contrast.


Mastering Palak Aloo can elevate your culinary skills and bring authentic Indian flavors to your table. The combination of spinach and potatoes creates a nutritious, flavorful dish that’s perfect for any meal. By following the detailed steps and tips shared, you’ll be able to prepare this classic recipe with confidence.

Don’t forget to experiment with different accompaniments to find what best complements your Palak Aloo. Whether served with roti, naan, or rice, adding yogurt, pickles, chutneys, or garnishes like fresh lemon juice and cilantro leaves can make each bite even more delightful.

So roll up your sleeves and get cooking – a delicious bowl of Palak Aloo awaits!

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