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Quicker Aloo Palak in a pink dish
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20-Minute Pakistani Aloo Palak (Spinach & Potato)

This homestyle Pakistani aloo palak with authentic bright flavours is made with yellow potatoes and baby spinach, and aromatic spices. Learn my TWO time-saving hacks to prepare this classic Pakistani dish within 20 minutes!
Course Main Course
Cuisine Pakistani
Diet Halal, Vegetarian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 2
Author Sarah Mir

Ingredients

  • 2-3 potatoes 275g approx
  • 11 oz baby spinach (see notes) 312g
  • 2 green chilies
  • ½ onion
  • 1 tomato
  • ½ tsp cumin seeds
  • 1-2 dried red chilies
  • ½ tsp garlic
  • ¾ tsp salt
  • ½ tsp chili powder
  • a pinch haldi (approx ¼ tsp)
  • 1 tbsp kasuri methi
  • lemon juice for squeezing

Instructions

  • Poke your potatoes with and a fork and microwave for 6-8 minutes, flipping halfway until just tender. (see notes if you'd rather not microwave)
    Three unpeeled yellow potatoes sit on a beige plate with a brown rim, placed on a white marble surface—perfect ingredients for making Aloo Palak.
  • While the potatoes are microwaving put your pan on medium heat.
  • Run your onion through a food processor, set aside. Repeat with the tomatoes and then the spinach and green chilies (the last two together).
    finely chopped onion, tomato, and spinach
  • Now add oil to your pan followed by the cumin seeds and dried chilli and then the onions. Sauté till the edges of the onion start to change color
    Chopped onions, cumin seeds, and dried red chilies are being sautéed in a pot for Aloo Palak. A wooden spatula stirs the lightly browned mixture as it cooks in oil.
  • Add in your garlic paste, give it a quick mix and then add your tomatoes, salt, chili powder, and turmeric.
  • Cook on medium to medium high heat until the masala becomes a jammy consistency and the oil rises above the top. While this is happening peel and dice your potatoes.
    A pot of sautéed onions, tomatoes, and spices sits on a stovetop next to a plate with chunks of boiled yellow potatoes, ready for making Aloo Palak, all set on a white marble countertop.
  • Add your potatoes to the pan and give it a good mix then add the spinach, the kasuri methi, and mix well.
    Aloo Palak in a pot
  • Cover and cook on low for 4-5 minutes and then check for doneness. Add a squeeze of lemon juice, adjust seasoning if needed and serve.

Video

Aloo Palak from Sarah Mir on Vimeo.

Notes

  • Not a fan of microwaving? You can always boil them seperately or add them to the masala after the tomatoes have sauteed well. A splash of water may be needed to prevent sticking. Just cook on low heat till tender - about 12 minutes for this quantity of thinly sliced potatoes.
  • No food processor? no problem. You can always chop by hand.
  • I use baby spinach here for it's convenience and because it cooks faster but you can always use regular or frozen.