sag-aallooAloo Palak is amazingly a wonderful blend of Aloo and Palak and spices cooked together making an excellant dry gravy dish. The Aloo Palak is commonly served hot topped with ghee (clarified butter). Aloo and Palak are great vegetables that goes well combined together or can also be cooked on its own or added to other vegetables, meats etc.

Aloo Palak Nutritious And Healthy:

Aloo and Palak are truly explicit vegetables full of nutrition and palak is one of the secret greens that makes your food rich full of vitamin A and C plus rich in fiber. Aloo Palak is also rich in vitamin C, fiber and carotenoids. Palak is a nutritional powerhouse and is recommended by dieticians to eat in any form in our daily meal.

Origin Of Aloo Palak:

Aloo Palak is a very common dish in Pakistani and Indian cuisine. Aloo Palak is more commonly prepared in the states of haryana, Uttar Pradesh and Punjab.

Recipe Of Aloo Palak:

Preparation time 30-40 minutes
Serves 5-6 people


2 cups chopped Palak
2 medium Potato, boiled
4 cloves Garlic, minced
1 Green Chilli, finely chopped
1/2 teaspoon grated Ginger
1 large Onion, chopped
1 teaspoon Cumin-Coriander Powder (dhania-jeera powder)
1/2 teaspoon Garam Masala Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Kasuri Methi, optional
2 tablespoons Cooking Oil
1/2 cup Water

Instruction For Cooking:

1. Clean and wash palak. Peel and chop boiled potato (aloo) into small cubes.

2. Heat 1 tablespoon oil in pan. Add garlic, ginger and green chilli and sauté for 30 seconds on low flame.

3. Add half of chopped onion and sauté until it turns translucent.

4. Add chopped palak and mix well.

5. Cook for approx. 3 minutes over medium flame while stirring in between every few seconds.

6. Turn off the flame and let it cool. Grind sautéed onion-spinach in a blender and make a smooth puree.

7. Heat remaining 1 tablespoon oil in same pan. Add remaining chopped onion and sauté until light brown.

8. Add garam masala powder, turmeric powder, cumin powder and coriander powder and mix well.

9. Add prepared palak puree and cook on low heat for 1-2 minutes.

10. Add chopped potatoes and mix thoroughly.

11. Add 1/2 cup water and kasuri methi; bring it to boil over medium flame.

12. Cook until you get the desired consistency of gravy for approx. 3-4 minutes.

13. Turn off the heat and transfer aloo palak to a serving bowl.

14. Serve hot with lachha paratha or paneer kulcha or any other Indian bread of your choice.

Variation In Aloo Palak:

Aloo Palak is either with spinach or mustard leaves or other greens along with spices, green chillies and sometimes other ingredients such as paneer.

Uses Of Aloo Palak:

Aloo Palak generally served in most of the dhabas on the highways and restaurants. Aloo Palak is mostly served with chapati, naan, or rice.

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