Aloo Palak Gravy is a simple and healthy combination of green leafy vegetable spinach and everyone’s favorite aloo (potato).
The potatoes are tossed in gravy of pureed spinach, onions, tomatoes, green chilies, ginger and garlic, which is flavored with light masalas (Indian spices).
Alternately a lighter dry version of this dish can be made by simply tossing together potatoes and spinach in light masalas without onion and tomato based gravy.
Compared to its more famous and popular sibling palak paneer, this dish is vegan. It is also a good choice if you like spinach but are not so fond of eating paneer (Indian cottage cheese) or are looking for a lighter dish while keeping the nutrition intact.
Palak or spinach is loaded with iron and other nutrients and aloo (potatoes) have vitamins, minerals and starch in them. This vegan dish is a good accompaniment to all type of Indian breads like rotis, naan etc.
To make Aloo Palak Gravy at home follow the detailed step by step recipe with photos posted below.
See more related recipes like:
- Palak Paneer – spinach & paneer curry
- Palak Matar – spinach & peas curry
- Dal Palak – lentil & spinach stew
- Aloo Methi – potato & fenugreek curry
- Aloo Tamatar – potatoes cooked in tomato gravy
Suggested recipe collections :
- Indian Vegetarian Curries | A collection of 29 Indian Gravy Recipes
- Dry Vegetable Recipes | 15 Indian Sabzi Recipes | Sookhi Subzi
- Potato Recipes | 31 Veg Indian Potato Dishes | Aloo Recipes
- Palak Recipes | A Collection of 11 Easy Spinach Recipes
Category: Main Course
Nutrition (per serving)
Ingredients For Aloo Palak Gravy Recipe
- 250 gm Spinach (Palak)
- 3 Boiled Potatoes
- 1 Medium Sized Onion
- 2 Large Tomatoes
- 2-3 Garlic Cloves
- ~1 Inch Piece of Ginger
- 1-2 Green Chillies
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt, or to taste
- 1 Tablespoon Oil or Ghee
Step By Step Instructions With Photos for Aloo Palak Gravy Recipe
Thoroughly wash Spinach Leaves (Palak) and boil them in water for 5 minutes. You can use microwave the leaves instead. Make a fine & smooth puree of the leaves in a blender.
Heat 1 tablespoon Oil in a pan and add 1 teaspoon Cumin Seeds (Jeera) in it. Fry them for a few seconds till they start to crackle.
Finely chop or make a puree of 1 onion, 2-3 cloves of garlic, ~1 inch piece of ginger & 1-2 green chillies and add them to the pan. Fry the onions for a minute or till they start to turn golden brown in color.
Make a puree of 2 large tomatoes and fry till them with the gravy for 2-3 minutes till the tomatoes are cooked.
Add 1 teaspoon Red Chilli Powder, 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Garam Masala and 1 teaspoon Salt or to taste. Mix well and cook for 2 minutes or till the gravy starts to leave oil on the sides.
Add the pureed Spinach to the gravy and mix it well. Cook for 2-3 minutes.
Now add Water to make the gravy of your desired consistency. The gravy is supposed to be on the thicker side when eaten along with Roti or Naan, but you can make it slightly thinner if eating with Rice. I added roughly 3/4th Cup of water.
Add 3 chopped boiled potatoes to the gravy. Cover and cook for 2 minutes so the potatoes absorb the flavors of the gravy.
Aloo Palak is ready. Serve it hot along with any Indian Bread or Rice.
Before You Go...
We'd love to know your thoughts about this dish! Please leave a comment or share a picture on Facebook or Instagram with the hashtag #vegecravings.