Aloo Palak Recipe (Spinach & Potato Curry)
Aloo Palak (Spinach and potato Curry) is a popular Pakistani recipe made with spinach and potatoes cooked in a tangy and spicy tomato base.
WANT TO SAVE THIS RECIPE?
Ingredients
- 4 tablespoon cooking oil
- 1 yellow onion
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 2 Roma tomatoes
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ cup yogurt (see notes)
- ½ cup frozen fenugreek leaves (see notes)
- 12 oz frozen spinach (see notes)
- 2 red potatoes
Instructions
- Heat the oil and saute the onion till it's a light golden brown.
- Add the garlic paste and saute for 30-60 seconds.
- Add in the cumin seeds and saute for about 1 minute.
- Add in the tomatoes, cover and simmer for 10 minutes.
- Uncover, turn the flame on high, add in all the powdered spices and saute the mixture till all the excess liquid evaporates and you have a well blended paste.
- Add in the yogurt a few tablespoons at a time and saute to complete the curry base. (see notes)
- Add in the frozen fenugreek leaves and spinach, cover and cook on low heat for 10 minutes to allow the greens to soften.
- Uncover, add in the potatoes along with half a cup of water if necessary and csimmer for 10 minutes.
- Once the potatoes are completely cooked, uncover, turn the heat high, and let all the excess water evaporate. Avoid stirring at this stage to keep the potatoes intact.
Notes
Yogurt: I always recommend using full-fat plain yogurt. This makes the curry creamier. Greek yogurt tends to curdle when cooked, and low-fat yogurt can be too watery. Remember to add the yogurt a little at a time to let it adjust to the temperature. If all the yogurt is added at once to the hot mixture in the pot, it curdles immediately.
Fenugreek Leaves: Fenugreek, known as methi in Pakistan and India, is always paired with spinach. I like to use the frozen kind I get from my local South Asian store. If this is not an option, use two tablespoons of dried fenugreek leaves instead.
Spinach: My go-to is frozen chopped spinach. I don't personally like the taste and texture of baby spinach in my curries, and it's more expensive than the frozen option. Fresh spinach takes a long time to prep and adds a good 20 minutes to the cooking time. You can go with whatever option you prefer; the conversion will be 1.25 pounds of raw spinach per 12 ounces of frozen spinach.
Nutrition
Serving: 1personCalories: 292kcalCarbohydrates: 31gProtein: 9gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 4mgSodium: 678mgPotassium: 1003mgFiber: 7gSugar: 6gVitamin A: 10673IUVitamin C: 37mgCalcium: 297mgIron: 4mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
