Aloo Palak (Spicy Spinach and Potatoes) 

By Zainab Shah

Updated Oct. 11, 2023

Aloo Palak (Spicy Spinach and Potatoes) 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
4(518)
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.

Featured in: 5 Festive Dishes for an Easy Eid Lunch

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Ingredients

Yield:4 to 6 servings
  • ¼cup ghee or neutral oil 
  • 1large yellow or red onion, finely chopped 
  • 1½teaspoons ginger paste or freshly grated ginger 
  • 1½teaspoons garlic paste or freshly grated garlic 
  • 1teaspoon cumin seeds 
  • 3Thai green chiles, sliced 
  • 1teaspoon red-pepper flakes or about ⅔ teaspoon Kashmiri chile powder
  • ¼teaspoon turmeric powder 
  • 3Roma tomatoes, finely chopped, or 1 cup canned crushed tomatoes 
  • 1½teaspoons fine sea salt 
  • 3medium Yukon Gold or red gold potatoes, cut into 1-inch cubes
  • 1pound frozen chopped spinach (unthawed) or fresh mature spinach, chopped 
  • ½teaspoon garam masala 
  • Rice, roti or pita, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

265 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 7 grams protein; 653 milligrams sodium

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
518 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.

NP

Made this today for lunch. Served it with white rice. It was so simple and delicious! I usually make spinach with eggplant and potatoes, so I enjoyed this variation. I bet it tastes delicious with rotis too.

Beth

Delicious! I included some Swiss chard, since I was short on spinach and had fresh chard in the garden. I might add another chili next time, but my Indian partner thought that it was excellent as is.

lowell

yum. i made it with with fresh swiss chard. i chopped things up smaller so the meal would be ready faster. at the end of cooking i liked the spice , but i thought the dish could use more depth so i bloomed some tomato paste making a little clearing in the center of the pan to warm up the paste for 3 minutes. i then added a touch of water and covered for a minute. and then mixed in. i’d make this again. it’s an easy winter staple . oh - i topped with quick pickled onion trying to channel chutney. i would also add greek yogurt topping to add protein if it was in the fridge. thank you !

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