aloo palak recipe (palak aloo curry)

Aloo palak, a delicious Hyderabadi and north Indian curry recipe made using palak leaves and aloo mixed in onion gravy. It's a simple yet yummy dish that is made with few ingredients and can be eaten with both rice and chapathi.

Also, check out other aloo or palak recipes on the blog that can be eaten with phulka or any other roti.

About the recipe

In this recipe, aloo and palak are added to the onion gravy and then cooked together until they turn soft and tender.

Pressure cooking too can be done and just give one single whistle to make it cook perfectly if making using pressure cooking style...

I have shared a very easy vegetable curry along with a video procedure made with aloo and spinach and tastes best when served with roti or rice.

I have shown to make the palak/spinach and potato curry in a wok, however the same can be made in a pressure cooker without adding any water as the palak releases its own water and the gravy is cooked in that water.

aloo sabzi

aloo jeera

palak sabzi

Aloo is one such vegetable which is liked by kids and young. Aloo is a vegetable that can be tried into various recipes and can be relished with roti and rice.

There are endless dishes that can be tried with aloo.

Here I have used two veggies, one is palak and the other is aloo and combining both vegetables gives us a delicious gravy.

Palak is a healthy vegetable and it can also be experimented into many varieties.

Below are the recipe details on how to make veg curry using mixed vegetables such as potato and spinach.

Also stay tuned for step by step procedure with detailed pictures.

Step by step procedure

• Firstly, in a wok, add oil and heat it. Add finely chopped onions and saute for few seconds.

• Add slit green chillies, mix and saute until onions turn soft.

• Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix and saute well.

• Cook the masala until oil oozes out and starts leaving the masala.

• Add sliced potatoes, mix well.

• Add chopped palak leaves, mix well and cook until all the palak leaves come together.

• Cook until they are combined and gathered and then cook aloo palak for few minutes.

• Add chopped coriander leaves and mix well. Cook aloo and palak until aloo turns soft and palak cooks well.

• Keep mixing and checking in between.

• When aloo and palak turn into soft gravy and when aloo turns soft switch off the flame.

• Serve hot with rice or chapathi.

Video

Recipe

aloo palak recipe | palak aloo curry | aloo palak gravy

Asiya

Aloo palak is a hyderabadi and also an Indian veg curry recipe which is combined using potatoes and spinach and made into a gravy perfectly suitable for rice and chapathi.

4 from 1 vote

Print Recipe Pin Recipe SaveSaved!

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Curries

Cuisine Hyderabadi

Servings 4

Calories 164 kcal

Ingredients

  

1x2x3x

• 2 tablespoon oil
• 2 medium size onions finely chopped
• 3 vertically slit green chillies
• salt - to taste
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 3 medium size potatoes finely sliced
• 6-7 bunches of spinach leaves/palak leaves finely chopped
• 1 tablespoon coriander leaves finely chopped

Cook ModePrevent your screen from going dark

Instructions

 

• Firstly, in a wok, add oil and heat it.
• Add finely chopped onions and saute for few seconds.
• Add slit green chillies, mix and saute until onions turn soft.
• Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix and saute well.
• Cook the masala until oil oozes out and starts leaving the masala.
• Add sliced potatoes, mix well.
• Add chopped palak leaves, mix well and cook until all the palak leaves comes together.
• Cook aloo palak for few minutes.
• Add chopped coriander leaves and mix well.
• Cook aloo and palak until aloo turns soft and palak cooks well.
• Keep mixing and checking in between.
• When aloo and palak turns into soft gravy and when aloo turns soft switch off the flame.
• Serve hot with rice or chapathi.
• Watch the video procedure above.

Notes

• Wash the spinach leaves and aloo pieces well before adding to the curry.
• Aloo palak can also be pressure cooked.
• After adding coriander leaves in step 9, just pressure cooking the aloo palak curry for 2 whistles gives us a fine curry.
• If aloo palak is not made in pressure cooker, then cut the potatoes into small pieces as they can be cooked faster and can be tenderized quickly.
•  In this recipe, I have not added any water as the palak and onion release their own water and the gravy can be cooked in that water.

Nutrition

Nutrition Facts

aloo palak recipe | palak aloo curry | aloo palak gravy

Amount Per Serving

Calories 164 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 1mg0%

Potassium 7mg0%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 7IU0%

Vitamin C 1mg1%

Calcium 1mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!