Aloo Palak recipe with step by step pictures. Aloo Palak are potatoes cooked in a spinach gravy. It's vegan and gluten-free.
One of my favorite ways to enjoy spinach without paneer. To make my version of aloo palak i blanch the spinach leaves by cooking them for a few minutes in boiling water and then transferring them to a ice cold water to stop the cooking process. Here is another palak recipe that you may enjoy - Tofu Palak.
aloo palak is:
Flavorful
Creamy without any cream
Vegan
Gluten-Free
Delicious with Roti/Naan
how to make aloo palak recipe step by step?
1. Boil a pot of water.
2. When it boils, add the spinach leaves to the boiling water.
3. Allow the spinach to cook for 2-3 minutes max.
4. Use a spider strainer and transfer the spinach to ice cold water. This will stop the cooking process.
5. Chop the onions, garlic, ginger, and green chilies.
6. Heat a pot on medium heat. Once hot, add oil followed by cumin seeds, turmeric powder, and asafoetida (hing). Cook for 30 seconds.
7. Add the onions. Season with salt. Cook for 5 minutes until golden brown.
8. Add the cubed potatoes. Cover and cook for 10 minutes on low-medium heat.
9. Add the tomatoes, ginger, garlic, green chilies, salt, coriander powder, and red chili powder. Stir well and deglaze the bottom of the pot. Cover and cook for 10 minutes, or until potatoes are fork tender.
10. In the meantime, blend the spinach by adding the spinach to a blender.
11. Add the spinach puree.
12. Stir well. Cover and cook for 5 minutes on low-medium heat.
13. Garnish with kasoori methi and garam masala.
14. Stir. Wait 15 minutes and let the flavors combine. Serve with hot roti/naan.
📖 Recipe Card
Aloo Palak (vegan, gluten-free)
Ingredients
- 1 pot water
- 12 ounces fresh organic spinach
- 1 bowl ice water
- 2 tablespoon avocado oil
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ⅛ teaspoon asafoetida (hing) if gluten-free, use gf hing
- 1 medium onion, chopped
- 1 large idaho potato, cubed
- 1 tomato, chopped
- 4 cloves garlic, chopped
- 1 inch piece ginger, chopped
- 2 green chilies, chopped
- 2 tablespoon kasoori methi, dry fenugreen leaves, rubbed
- ½ teaspoon garam masala
Instructions
- Boil a pot of water.
- When it boils, add the spinach leaves to the boiling water.
- Allow the spinach to cook for 2-3 minutes max.
- Use a spider strainer and transfer the spinach to ice cold water. This will stop the cooking process.
- Chop the onions, garlic, ginger, and green chilies.
- Heat a pot on medium heat. Once hot, add oil followed by cumin seeds, turmeric powder, and asafoetida (hing). Cook for 30 seconds.
- Add the onions. Season with salt. Cook for 5 minutes until golden brown.
- Add the cubed potatoes. Cover and cook for 10 minutes on low-medium heat.
- Add the tomatoes, ginger, garlic, green chilies, salt, coriander powder, and red chili powder. Stir well and deglaze the bottom of the pot. Cover and cook for 10 minutes, or until potatoes are fork tender.
- In the meantime, blend the spinach by adding the spinach to a blender.
- Add the spinach puree.
- Stir well. Cover and cook for 5 minutes on low-medium heat.
- Garnish with kasoori methi and garam masala.
- Stir. Wait 15 minutes and let the flavors combine. Serve with hot roti/naan.
melliforte says
I made this tonight using your clear instructions and the results far surpassed my expectations! Thank you so much for sharing this delicious recipe!
honeywhatscooking says
I can't tell you how happy that makes me! Thanks for the love. 🙂
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honeywhatscooking says
Thanks.. hope you enjoy it.
honeywhatscooking says
@Anonymous - You just made my day, if I can get a white girl to make my recipes right, and receive a compliment from a MIL, we both scored! Amen! 🙂
Anonymous says
You rock! Your blog has become my go-to for Indian recipes. I (basic white American) am married to a Punjabi man. I struggled with lame recipes for years. When I stumbled upon your blog, I finally started getting it right. He frequently requests this aloo palak. Bonus--my MIL occasionally compliments my cooking. Thanks!
honeywhatscooking says
@brady - thank you so much. I'm so glad this recipe worked out for you. You're so sweet! 🙂