Sometimes as a food blogger, you want to post an absolutely smashing, outstanding recipe but you just don’t really have much else to say about it. Some recipes are like that. Like: Hey! Here’s this amazing, finger-lickingly delicious Aloo Palak recipe! We all love it! Please try! *insert recipe* No fancy story, no secret tricks and tips, nothing elaborate. Just a really good recipe.

But of course, I can’t do that, otherwise it would be more like and not a blog.

Why this Aloo Palak is totally out of this world

  • Its quick, easy, budget-friendly, only uses one pot and also doesn’t use any exotic ingredients
  • It has a great spinach-to-potato ratio
  • Spinach is super duper healthy (but we all know that, right?!)
  • It makes having a full vegetarian meal quite enjoyable, as opposed to a miserable affair (views expressed by my husband)
  • This is one of those curries that goes really well in a toastie. I’m being 101% serious. Try it with some cheese, you will thank me after!
  • I’m usually a one roti kinda gal, but this Aloo Palak TOTALLY has me reaching for a second roti. I’ll be utterly stuffed afterwards, but MAN I can’t help it with this!
  • Something about the fragrance of this reminds me of my Mother and I can’t quite put my fingers on why this is. I have a feeling it’s because she loved a good mixed vegetable curry which smells similar to this, thanks to the spinach and dried fenugreek
    It’s just really really really good, ok?

Aloo Palak is totally one of those nice, simple, homely sort of recipes that every household should keep in their repertoire.

It’s definitely comes under the elusive rank of ‘comfort food to remind you of home’ when paired alongside a buttered roti or paratha.

A few tips when cooking Aloo Palak

  1. I like to purchase the Tesco bags of baby spinach and then put them directly into the freezer. When it’s time to use them, I pop them out and give the bag a thorough battering with a rolling pin. It chops the spinach nice and fine without a lot of effort! Tesco brand optional
  2. Once the potatoes are softened, you really don’t want to be aggressively stirring the pot lest the potatoes break. I like to holding both sides of the pot, pick the pot up and just swirling it around so the curry goes for a little spin. Works a charm!
  3. You can remove the skin of the tomatoes before adding it to the curry, if you want. You could also give the tomatoes a whirl in your blender if you don’t like skins but also don’t like the process of removing them
  4. Try and chop the potatoes into roughly equal sizes, particularly paying attention to the thickness
  5. This goes beautifully with a hot buttered roti. Alternatively, you can also stir in a nice generous spoonful of butter at serving time. Butter really complements the flavours of the spinach so well.


  • 1/4 cup oil/ghee
  • 1 medium onion, chopped
  • 450g potatoes, peeled and chopped into quarter circles
  • 1 green chilli
  • 2.5 tsp salt, or to taste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chilli powder, or to taste
  • 0.5 tsp turmeric
  • 1 tbsp minced garlic
  • 0.5 tbsp minced ginger
  • 1 medium tomato, chopped
  • 250g spinach, chopped
  • Handful of dried fenugreek (kasoori methi)


Step 1

Add your oil/ghee to a deep pot. On a medium heat, add the onions and fry until they are lightly gold

Step 2

Add the potatoes, green chilli, ginger, garlic and spices. Give these a quick 3 minute fry, stirring often

Step 3

Add 1/2 cup of water and your chopped tomatoes. Bring to a boil, then cover and simmer for 10 minutes

Step 4

Add in the chopped spinach. Simmer this covered with a lid on low for 5 minutes, then uncovered until the moisture from the spinach has been cooked out and there isn’t any murky-coloured water left. Instead of stirring, swirl the pot as discussed in the recipe post to ensure the potatoes don’t break

Step 5

Allow to rest before serving


If you want a heavier ratio of spinach compared to potatoes, use 250g potatoes instead. You may need to reduce the salt and red chilli powder.


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