Aloo Palak Gravy Recipe (Potato and Spinach Curry)

Aloo Palak is a popular, delicious punjabi dish. This is easy to make and a fantastic side dish for Indian breads like rotis, naans. This is made with simple ingredients but wakes up your taste buds with its smooth silky gravy. 

2 - 3 cups Spinach
2 Onions
1 Big Potato
1 teaspoon Salt
3/4 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Cumin Powder

1. Cut Potatoes to 1/2 inch cubes. Heat a pan with a teaspoon of oil, add cubes potatoes to it. Saute for 3-4 minutes. Sprinkle some water and close the lid until it softens oryou can also boil potatoes till they become soft and then fry in a teaspoon of oil till light brown. I follow the first method because its more faster. Keep it aside and prepare gravy.

2. Slice onion.n the same pan, heat a teaspoon of oil add sliced onion, saute till they turn translucent and then blend these to a smooth paste. 

3. Clean spinach leaves under running water for 5 minutes and blanch spinach - Boil spinach in water 5 minutes, remove it from water, place them a bowl full of cold water / ice cubes.(This procedure is repeated 2-3 times when spinach is used in salads. Blanching spinach is to bring extra flavour, colour and to soften the texture ). Discard water and add it onion paste, blend it to a smooth paste. Add 1/4 cup of water while blending.


4. In a pan, add a tablespoon of oil. Saute ginger paste till the raw smell of ginger goes off. Add onion - spinach paste to pan. Add 1 - 1/2 cup of water depending the consistency required. Cook it for 10 minutes. Add salt, turmeric powder, red chilli powder and cumin powder and potatoes. Cook for 5 more minutes.


5. Have it with rotis, naan, rumali rotis.