Aloo Palak Recipe (Spinach & Potato Curry)

This Aloo palak recipe (spinach and potato curry) is a popular Pakistani dish that most of you have probably tried at your favorite South Asian Restaurant. You won't believe how easy it is to make this one-pot recipe at home—just 40 minutes!

This delicious aloo palak recipe reminds me of home and my mother's cooking; it's comfort food at its best. This spinach and potato curry has many variations: a rich restaurant-style version known as dhaba-style aloo palak, aloo palak gravy made with creamed spinach, and this dry curry cooked like a stir fry.

This recipe is a nice variation on traditional aloo bhujia (Pakistani potato curry) with a more complex flavor profile. My favorite way to eat this aloo palak is with naan or roti. It also tastes delicious with basmati rice and a side of kaali masoor ki daal (brown lentils).

Why you'll love this recipe

• Easy-to-source ingredients: Apart from the fenugreek, which can easily be omitted, this aloo palak recipe uses spices that are very accessible.
• Gluten-free, vegetarian, and vegan: This recipe is perfect for all diets. For the vegan version, use plant-based yogurt.
• A delicious way to add spinach to your diet: This recipe is packed with flavor, making it a great way to add some iron-fortified greens to your family's diet.
• Easy recipe: This recipe requires minimal prep and very little active cooking.
• Budget-friendly: Made with inexpensive, readily available ingredients, this dish is perfect for feeding a family on a budget.

Ingredient notes

• Spinach: Frozen chopped spinach is a budget-friendly and convenient option for this curry. Based on recipe testing, I found no difference in the final taste and texture of the curry using this versus fresh spinach. If you prefer fresh spinach, please refer to the tips section below on how to prep it.
• Potatoes: I use cubed red potatoes for this recipe. Red potatoes hold their shape best, which allows me to stir and saute the curry as I cook without worrying about mushy potatoes. I would recommend yellow potatoes as a substitute.
• Chopped Onion: I always use yellow onions in my curries. They are the most neutral variety in flavor, color, and texture.
• Tomatoes: Roma tomatoes are well known for being plump and juicy, making them the perfect addition to curries.
• Fenugreek Leaves: Fenugreek leaves, also known as kasuri methi, pair beautifully with spinach cooked in any form. I use frozen fenugreek leaves, but you can substitute these with two tablespoons of dried fenugreek leaves. Make sure to use the leaves and not the fenugreek seeds, though. These can be easily sourced through Amazon.
• Yogurt: A little bit of full-fat plain yogurt adds a rich and creamy texture to the aloo palak recipe.
• Garlic paste: I like to make my own from scratch, but store-bought works just as well.
• Cumin Seeds: Freshly roasted cumin seeds always add a delicious earthy aroma to vegetables, and I love using them in this recipe and others.
• Turmeric Powder: A tiny pinch goes a long way with this staple spice in almost every Pakistani curry.
• Red Chili Powder: A definite add-in, this adds the necessary punch to an otherwise bland vegetable mix.
• Salt: I use regular iodized salt for most of my cooking, but any type is okay.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

• Puree the spinach: Switch it up, and instead of this rustic version of aloo palak, puree the spinach before adding the potatoes for a creamier, silkier texture.
• Air-fry the potatoes: Chop the potatoes, add ½ teaspoon each of salt and red chili powder and two tablespoons of cooking oil, and air-fry them at 350 degrees for 15 minutes. While the potatoes cook, prepare the spinach curry, toss it together, and serve.
• Adjust the vegetable: Add greens like mustard and turnip to the curry to make this aloo saag. Feel free to add more spinach or double the potatoes, per your preference.
• Swap the potatoes for paneer: For a heartier, protein-rich variation of this aloo palak recipe, add cubed paneer (Indian cottage cheese) instead of the potatoes.
• Make it creamier: Finish with a swirl of cream instead of yogurt for added richness.
• Add chickpeas: Forget the potatoes; toss in a can of chickpeas and make chana palak instead.

Step-by-step instructions

Step 1: As with all Pakistani recipes, start by sauteing the chopped onions on medium-high heat. Once the onions are light golden brown, add the garlic, saute for a minute, and then add the cumin.

Step 2: Add the chopped tomatoes, cover, and cook on low heat for 10 minutes. Once the tomatoes have softened and released water, uncover, turn the flame back up to high, and add all the powdered spices.

Step 3: Saute the mixture until it's well blended and cohesive, and then start adding the yogurt, a few tablespoons at a time (adding all of the yogurt at once causes it to curdle, so it must be added gradually).

Step 4: Add the fenugreek leaves and the chopped, frozen spinach leaves. These will defrost and wilt in a matter of minutes. Once the leafy greens have softened, turn the stove to low heat.

Step 5: Cover your cooking pot and let the mixture cook for 10-15 minutes so the spinach can absorb all the curry's flavor. Once the spinach gravy looks cooked, add the potatoes with half a cup of water and simmer for 10 minutes.

Step 6: Once the potatoes are cooked, uncover and dry out the excess liquid, making sure not to stir too much so the potatoes remain whole.

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