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+ servings
Bowl of Aloo Palak with a cut up flatbread
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5 from 2 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