Aloo Palak
Aloo Palak (Potato & Spinach Curry)
5 from 2 votes
Prep: 15 minutes
Cook: 30 minutes
Total Time 45 minutes
Servings: 6
This traditional spinach and potato curry recipe is nutrient-dense, flavourful, and spicy. This aloo palak curry recipe is suitable for vegans, vegetarians, and meat eaters alike.

Nutrition: per serving



  • 50 ml Oil
  • 4 Potatoes
  • 2 Tomatoes
  • 500 g Spinach
  • 1 tsp Garlic Paste
  • 1 tsp Cumin Seeds
  • 1 tsp Crushed Chillies
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 Green Chillies


  • Heat the olive oil in a pan on medium heat
  • Add the cumin seeds, garlic paste, and crushed chillies then sauté for 1-2 minutes on high heat until fragrant
  • Chop the potatoes into bite-sized chunks – peeling the potatoes is optional and depends on personal preference
  • Cook for 5 minutes on medium heat until the potatoes have slightly softened
  • Add the salt, chilli powder and turmeric powder then cook the spices for 3-4 minutes ensuring that you stir so that the spices do not stick to the pan – you may need to add water so that the spices do not burn, and this will also help to release the colour of the spices
  • Add the chopped tomatoes and cook for another 4-5 minutes until the tomatoes have softened
  • Add the finely chopped spinach then cover and cook for 5 minutes to allow the water to be released from the spinach
  • Remove the lid and gently mix the masala into the spinach
  • Cover and cook on medium heat for a further 6-8 minutes
  • Serve immediately alongside some garlic naan and enjoy!

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