Aloo Palak (Spicy Spinach and Potatoes) 

By Zainab Shah

Updated October 10, 2023

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
4(545)
Comments
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Onion, tomatoes, ginger, garlic and layered spices make the base for this deceptively simple vegetarian main or hefty side — a preparation well-suited for the humble potato and spinach. As is typical for South Asian dishes, aloo palak packs a fiery punch. The key here is chopping the potatoes into 1-inch cubes so they cook quickly. Since spinach doesn’t take as long to cook, it’s added toward the end when the potatoes are almost done. Use frozen chopped spinach for convenience and dinner can be ready in about 30 minutes from start to finish. Serve with rice, roti or store-bought pita.

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Ingredients

Yield:4 to 6 servings

  • ¼ cup ghee or neutral oil 

  • 1 large yellow or red onion, finely chopped 

  • 1 ½ teaspoons ginger paste or freshly grated ginger 

  • 1 ½ teaspoons garlic paste or freshly grated garlic 

  • 1 teaspoon cumin seeds 

  • 3 Thai green chiles, sliced 

  • 1 teaspoon red-pepper flakes or about ⅔ teaspoon Kashmiri chile powder

  • ¼ teaspoon turmeric powder 

  • 3 Roma tomatoes, finely chopped, or 1 cup canned crushed tomatoes 

  • 1 ½ teaspoons fine sea salt 

  • 3 medium Yukon Gold or red gold potatoes, cut into 1-inch cubes

  • 1 pound frozen chopped spinach (unthawed) or fresh mature spinach, chopped 

  • ½ teaspoon garam masala 

  • Rice, roti or pita, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

40 grams carbs; 265 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 5 grams fiber; 653 milligrams sodium; 7 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, heat ghee for 30 seconds on high. Add onion, ginger and garlic and stir for 30 seconds. Stir in cumin seeds, green chiles, red-pepper flakes and turmeric.

  2. Step 2

    Add tomatoes and salt, stir and continue cooking until the tomatoes are jammy and the oil has separated, 3 to 5 minutes.

  3. Step 3

    Stir in potatoes. Add ½ cup water, bring to a boil and lower heat to medium. Cover and cook for 12 minutes or until potatoes are almost done.

  4. Step 4

    Add spinach and turn the heat up to high. Once the mix starts bubbling, lower the heat to medium, cover and simmer until potatoes are cooked through, stirring occasionally, 7 to 10 minutes. Top with garam masala and serve with rice, roti or pita.

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Ratings

4 out of 5
545 user ratings
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Comments

rj

So you left out the pepper flakes and then complain that it's bland?

Squeaky

You left out the chilis and diluted the mixture further with extra tomatoes and then called it bland. I just don't understand people who change a recipe and then claim it didn't work.

Andy P

Really love the initial tomato sauce. Super tasty. Should parboil the potatoes first. Throw in a little cream to make it super awesome. Threw in chick peas. That worked.

Linda in Sea

This was delicious. After cooking the potatoes to almost done, it seemed pretty dry so I added a can of coconut milk and it was next level. I added a lot more garam masala and some lemon. Used a deseeded red jalapeno as it was all I had. Good heat. Garnished with cilantro.

jenniferruth

This was great although they are right about par boiling the potatoes first. I didn’t and it took like almost an hour before they were done. Will make again.

Montana

Delicious! I cooked as written, except quartered and thin sliced the potatoes, added curry powder, more ginger, and garlic and cumin, because my group likes heavily spiced Indian food. I threw it in a little cardamom at the end and it was great! No problems at all with extra water.

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