Tender potato cubes fold into chopped spinach with garlic, cumin and tomato, leaving a moist coating rather than a heavy sauce.
Small potato cubes soften quickly in Aloo Palak while the spinach needs only a few minutes at the end. Keeping the leaves chopped rather than pureed gives the vegetables a more distinct texture.
Use waxy potatoes that hold their corners when stirred. Wash the spinach well and drain it, but a little clinging water is helpful when the leaves first enter the pan.
Method
Heat vegetable oil in a skillet over medium heat. Cook cumin seeds and garlic for until fragrant.
Add potatoes, tomato, turmeric, cayenne pepper, salt and water. Cover and simmer over medium-low heat for until potatoes are tender.
Add spinach in handfuls and cook uncovered for , folding gently, until wilted and excess liquid evaporates.
Forkue tips
- Keep the potato cubes small and even so the spinach does not need to wait for hard centers.
Storing and reheating
Refrigerate for 4 days. Reheat in a covered skillet with a spoonful of water, then uncover to dry the coating.
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Nutrition per serving, estimated
Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.
Aloo Palak: FAQ
Can I use frozen spinach?
Yes. Thaw and drain it first, then fold it into the tender potatoes until hot.
Can I puree the spinach?
You can, but the result will be a smoother sauce. The chopped leaves here give more contrast with the potato cubes.
How do I store and reheat Aloo Palak?
Refrigerate for 4 days. Reheat in a covered skillet with a spoonful of water, then uncover to dry the coating.
How long does Aloo Palak take?
About 40 min in total: 15 min prep and 25 min cooking.
What do I need to make Aloo Palak?
The key ingredients are potatoes, spinach, tomato, garlic, cumin seeds and turmeric, plus pantry basics.
Any tips for Aloo Palak?
Keep the potato cubes small and even so the spinach does not need to wait for hard centers.
