Aloo Palak

Aloo Palak is a popular dish served in both India and Pakistan. Aloo translates to potato and palak means spinach, so obviously these two vegetables are the star ingredients. This is a comforting and warming dish made with plenty of earthy, pungent spices – plus a hint of lemon.

Aloo Palak is traditionally served as a side dish at lunch or dinner. I’ve also been enjoying it for breakfast; it’s a much healthier take on American home fries! Whenever you decide to make it, you’ll find that it’s super fast and easy to prepare.

Serve with flatbread, such as Sami’s Bakery Millet and Flax Pita, Millet and Flax Lavash, or other flatbread of your choice.

Bowl of Aloo Palak with a cut up flatbread

Method Overview

  • Saute onion, pepper, garlic, ginger, spices
  • Steam potatoes in same skillet
  • Add lemon, spinach, and garam masala

These are potatoes that my husband grew last summer; we still have about 50 pounds in our root cellar! The garlic and red onions are also from last summer’s bounty 🙂
Bowl of Aloo Palak with a cut up flatbread
Print Recipe
5 from 4 votes

Aloo Palak

Course: breakfast, side dish
Cuisine: Indian, Pakastani
Servings: 4 servings
Calories: 185kcal


  • 1 covered skillet


  • 1 Tablespoon olive oil
  • 1/4 cup diced onion
  • 1 mild green chile pepper, diced (such as serrano)
  • 3 cloves garlic, diced
  • 1 to 2 teaspoons minced ginger root
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 cup water
  • 4 medium potatoes, evenly diced into either 1/2-inch or 3/4-inch pieces
  • 1 Tablespoon freshly squeezed lemon juice
  • 6 cups chopped spinach
  • 1/4 to 1/2 teaspoon garam masala powder, optional


  • Heat the oil in a large skillet over medium-high heat with a bit of the onion. When the onion begins to sizzle, add the rest of the onion and the chile pepper. Sauté for about 5 minutes, stirring often.
    Add the garlic, ginger, cumin seeds, coriander, chile powder, turmeric, and salt . Cook for 30 seconds more, while stirring.
  • Add the potatoes and water to the pan. Cover and steam the potatoes until tender, stirring occasionally. Add more water if needed.
  • When the potatoes are tender, stir in the lemon juice.
    Add the spinach to the pan. Cover and cook for about a minute, stir, then recover. Cook in this way until the spinach is wilted.
  • Stir in the garam masala.


Calories: 185kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 266mg | Potassium: 1021mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4315IU | Vitamin C: 50mg | Calcium: 79mg | Iron: 3mg

If you enjoy this recipe, you may also enjoy my Air Fryer Pakora, and Turmeric Rice.

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