Aloo Palak

Ingredients

• 30 ml (2 tablespoons)oil
• 2.5 ml (1/2 teaspoon)cumin seeds (jeera)
• 3 clovesgarlic, minced
• 2green chillies, finely chopped
• 1 small onion (about 120 ml / 1/2 cup)onion
• 3 medium (about 300 g), cut into 2 cm (3/4 inch) piecespotatoes
• 225–285 g (3–4 cups; about 225–285 g / 8–10 oz)spinach, finely chopped
• 15 ml (1 tablespoon)lime juice
• 30–45 ml (2–3 tablespoons), or as neededwater
• 2.5 ml (1/2 teaspoon)turmeric powder
• 2.5 ml (1/2 teaspoon)red chilli powder
• 2.5 ml (1/2 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)ground coriander
• 1.25 ml (1/4 teaspoon)garam masala
• to tastesalt

Instructions

1. 1

   Heat the oil

   Warm the oil in a heavy-based pan over a medium heat. Add the cumin seeds and cook until they begin to splutter.

2. 2

   Add aromatics

   Stir in the minced garlic and chopped green chillies and sauté for a few seconds.

3. 3

   Cook the onion

   Add the onion and sauté until it turns light brown.

4. 4

   Fry the potatoes

   Add the potato pieces, stir to coat them, and sauté for 2–3 minutes.

5. 5

   Season and cover

   Mix in the turmeric, red chilli powder, ground coriander, ground cumin and salt, along with 30–45 ml (2–3 tablespoons) water. Cover and cook for 5–6 minutes, stirring once or twice if needed, until the potatoes are tender when pierced with a fork.

6. 6

   Add the spinach

   Stir in the chopped spinach and cook uncovered for a further 5–6 minutes, stirring occasionally, until the leaves have wilted, excess moisture has dried off and the potatoes are fully cooked.

7. 7

   Finish the dish

   Stir in the lime juice and garam masala (or use amchur powder instead of lime juice). Turn off the heat.

8. 8

   Serve warm

   Serve the dry aloo palak with roti or bread of your choice.

What is aloo palak?

Aloo palak combines aloo, or potato, with palak, or spinach, in a classic Indian-style sabzi. The name describes its two main ingredients, cooked together with spices until the greens wilt and the potatoes turn tender.

This version builds flavour in a single pan: cumin seeds sizzle in oil, then garlic, chillies and onion are followed by potatoes and spinach. Lime juice and garam masala finish the dish with brightness and fragrance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 283 calories, 6g protein, 45g carbs, 10g fat.

Potatoes provide most of the carbohydrates, while the oil contributes much of the fat. Spinach and potatoes provide some protein, though the dish is not especially protein-rich; serve it with lentils or another protein-rich side to make a more balanced plate.

Build flavour in the pan

Cumin seeds: let them splutter in the hot oil before adding the other aromatics; this gives the oil a savoury, toasted aroma.

Garlic and chillies: a few seconds of sautéing is enough before the onion goes in. Keep them moving so the garlic does not catch and become bitter.

Onion: cook it until light brown, as directed, to add sweetness and depth before the potatoes are added.

Get the potatoes tender

Even pieces: cut the potatoes into roughly 2 cm pieces so they cook at a similar pace. The short sauté helps coat them in the oil and spices.

Covered cooking: a small amount of water and a lid help the potatoes soften. Check them with a fork after 5–6 minutes, stirring once or twice during this stage.

Add spinach at the right time

Chopped leaves: finely chopped spinach is easy to fold through the potato and cooks down quickly. Add it only after the potatoes have had their first covered cooking period.

Uncovered finish: cook for another 5–6 minutes, stirring now and then. The spinach should wilt and its moisture should mostly evaporate, while the potatoes finish cooking.

Keep the texture dry

Water: start with the listed 30–45 ml and add only what is needed to prevent sticking as the potatoes cook. The finished sabzi should not be soupy.

Doneness: the potatoes should be easy to pierce with a fork, and there should be no pool of liquid in the pan. If the potatoes need longer, keep cooking and check them again.

Balance the spices and finish

Ground spices: turmeric, red chilli, cumin and coriander season the potatoes as they cook. Salt is added to taste, so adjust it to suit your preference.

Final seasoning: stir in lime juice and garam masala once the vegetables are cooked, then switch off the heat. The lime adds a fresh, tangy note to the warm spices.

What to serve alongside

Flatbread: serve the sabzi with roti or another bread to scoop up the potatoes and spinach. It also works as one part of a larger Indian-style meal.

For a fuller plate: pair it with a protein-rich dish or a simple bowl of lentils. A fresh salad or plain yoghurt can add a cool contrast.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they soften evenly.
• Use a heavy-based pan to help the potatoes cook without catching.
• Keep the garlic and chillies moving in the pan so they do not burn.
• Add the spinach after the potatoes have begun to soften.
• Cook uncovered after adding the spinach so excess moisture can evaporate.
• Taste for salt before serving, then adjust if needed.

Variations

• Adjust the heat: use fewer green chillies or less red chilli powder for a milder dish.
• Use frozen spinach: thaw and drain it well before adding, then cook until any extra moisture has evaporated.
• Try amchur: use amchur powder instead of lime juice for a tangy finish.
• Add more greens: stir in extra spinach, allowing for a longer time to cook off its moisture.
• Serve it as a side: pair the aloo palak with lentils and roti for a more substantial meal.

Common mistakes to avoid

• Uneven potato pieces: they cook at different speeds; cut them to a similar size.
• Burnt garlic: it can turn bitter; sauté it only for a few seconds before adding the onion.
• Too much water: the finished dish can become soggy; add only the stated amount or what is needed to stop sticking.
• Adding spinach too soon: it may overcook while the potatoes soften; wait until after their covered cooking stage.
• Stopping before the potatoes are tender: check with a fork and continue cooking if they are still firm.
• Leaving the pan covered at the end: moisture can collect; cook the spinach uncovered so the dish stays dry.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat in a pan over a medium-low heat, stirring until piping hot; add a small splash of water if they seem dry.

Frequently asked questions