Wednesday, 10 October 2012

Aloo Palak (potatoes in spinch gravy)

This is a Punjabi dish made exotic to suit your taste buds; a perfect combination of taste and health.

Serves 4 -5 persons


Palak – 2 bunches
Green chillies – 3 

For the gravy:
Potato – 1big (boiled,peeled and cut into cubes)
Onion – 1 big (finely chopped
Tomato – 2 (finely chopped)
Ginger garlic paste – 2 tsp
Red chilli powder – ¾ tsp
Corriander powder – 2 tsp
Turmeric powder – ¼ tsp
Cumin powder – ½ tsp
Garam masala - ½ tsp
Cream – 2 tbsp
Sugar – ¼ tsp
Salt to taste

For seasoning:
Cumin seeds – 1 tsp
Oil – 1 tbsp
Butter – 1 tbsp

Remove stems and wash spinach thoroughly.

Blanch spinach and green chillies in boiling water.

Take it out and allow to cool.  Grind spinach and green chilli into a fine paste and keep aside.

Heat oil in a pan; add cumin seeds after it splutters add finely chopped onion. Saute till  the colour  changes.

After that add ginger garlic paste and tomatoes with little salt and sugar.

Fry that till tomato melts.  Add in all the spice powders and fry for a minute.

Once the raw smell goes, add cubed potatoes and give it a mix.

Then add in the spinach green chilli paste. Add water if required.

Don’t over boil them; allow to cook for only five minutes in low flame, otherwise the palak colour will change.

Finally add fresh cream. Serve hot with chapathi.


Instead of cream you can substitute with ½ cup of milk

You can also avoid butter and use oil instead.


  1. I tried this today, it turned out well.Thanks for the nice recipe..

  2. kavetha jeyakumar2 January 2013 at 20:03

    I tried this today,my kid liked this as it turned out well .Thanks poorni


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