Go Back
–+ servings
Aloo palak served in a white bowl with yellow rice and cucumber slices on the side
No ratings yet

Aloo Palak (Potato Spinach Curry)

yield: 5 people
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
A comforting Pakistani potato and spinach curry with a sizzling desi ghee tarka finish. The potatoes are cooked with the spinach, then pulled out before blending so they stay intact — no mushy bites.
Print Recipe Pin Recipe

Ingredients
 

  • 8 medium red-skinned potatoes peeled and halved
  • 800 g fresh spinach roughly chopped
  • 1 big onion chopped (red or white)
  • 2 medium tomatoes chopped
  • 3 medium green chillies chopped
  • 1 tsp turmeric powder
  • 1 tbsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 tbsp minced garlic
  • 1 tbsp ginger paste
  • ½ cup cooking oil

For the tarka finish:

  • 4 tbsp desi ghee
  • 1 tsp red chilli flakes optional
  • 2 medium green chillies sliced, for garnish (optional)

Instructions

  • Fry the onions: Heat the cooking oil in a pot over medium-to-high flame. Add the chopped onion and cumin seeds, and fry for 6–7 minutes until golden brown.
  • Add tomatoes and aromatics: Add the chopped tomatoes, green chilies, and ginger-garlic paste to the pot. Continue frying (bunai) on medium-high flame for another 6–7 minutes until the tomatoes soften into a smooth base.
  • Add potatoes and spices: Add the potatoes along with the turmeric, coriander powder, red chili powder, and salt. Fry everything together for 10 minutes to thoroughly coat the potatoes with flavor.
  • Steam the spinach: Place the chopped spinach directly over the potato mixture without adding any water. Cover the pot, reduce the flame to low, and let it steam (dam) for 20 minutes so the spinach releases its natural juices.
  • Remove the potatoes: Check that the potatoes are cooked through and tender, then carefully remove them from the pot and set them aside on a plate.
  • Blend the spinach: Using a hand blender directly in the pot, blend the remaining spinach into a smooth, creamy texture.
  • Cook down the spinach: Return the pot to low heat for about 10 minutes, allowing the blended spinach to cook until the oil begins to separate and surface at the top.
  • Add potatoes back in: Add the set-aside cooked potatoes back into the spinach gravy, stir gently, cover, and let it simmer on low flame for an additional 10 minutes so the flavors fuse together.
  • Make the tarka: In the meantime, heat the desi ghee in a small pan until hot, add the red chilli flakes to bloom for a few seconds, then pour this sizzling tarka over the spinach and potato curry.
  • Finish and serve: Turn off the flame immediately after adding the tempering, top with sliced green chilies, and serve hot with flatbread or rice.

Notes

  • Optional: garnish with fresh cilantro and julienned ginger along with the green chilies for extra freshness (skip if guests prefer to avoid ginger or cilantro).
  • Freezes very well — store in an airtight container in the freezer for up to one week.
  • Use red-skinned medium potatoes; starchy yellow or white potatoes may fall apart during blending or re-addition.
  • The potatoes are removed before blending so they don't break apart under the blender, then added back once the spinach is smooth.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Did you make this recipe?Tag @emaanskitchen_ on Instagram — we can’t wait to see what you’ve made!