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A plate of aloo palak with paratha, kachumber, and mint raita.

Aloo Palak (Spinach and Potato Curry)

Aloo Palak (Indian Spinach and Potato Curry) is an easy, vegan and gluten-free recipe. It is made in one pot, and takes only 30 minutes. The trick is to use frozen spinach to cut on prep time!
Course Main Course
Cuisine Pakistani/Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 189kcal


  • Pot
  • Blender


  • 4 tablespoons oil
  • 1 small onion chopped finely
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chilli flakes
  • 500 grams potatoes washed, peeled and cubed
  • 1 tablespoon ginger garlic paste
  • 1 tsp lal mirch powder
  • 2 teaspoons crushed coriander and cumin powder
  • 1 teaspoon salt
  • 1 teaspoon kashmiri chili powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon turmeric powder
  • 500 grams frozen spinach
  • 1/2 cup crushed tomatoes 1-2 fresh tomatoes pureed in a blender


  • Heat oil in a pot, and add the onions. Fry until light golden brown. Remove from pot, and set aside.
  • To the same oil, add the cumin seeds and red chilli flakes. Saute for 30 seconds.
  • Now add the chopped potatoes and cook for 7-8 minutes, until about half cooked and lightly golden brown.
  • Now add the ginger garlic paste and the green chili paste. Mix and cook for about a minute.
  • Add the fried onions, and mix well for a minute.
  • Add the spices, and stir the potatoes so that they are coated in the spices and cook for 2-3 minutes.
  • Now add the spinach and crushed tomatoes. Cover and cook for 5-7 minutes until the spinach and potatoes are fully cooked.


Oil: Use any vegetable oil or even ghee.
Onion: Use any kind of onion such as red onion, white or brown onion.
Red chili flakes: If you want to keep this recipe mild, then you can skip this ingredient.
Spinach: I prefer to use frozen spinach that has been chopped. If you using frozen whole spinach leaves, then you will have to let it thaw completely first. Then in a blender or chopper, puree it. You can also use baby spinach or regular spinach. 
Tomatoes: If you don't have fresh tomatoes on hand, you can use canned tomatoes.
Storage instructions: You can store aloo palak in an airtight container in the refrigerator for 3-4 days.


Calories: 189kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 486mg | Potassium: 739mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9871IU | Vitamin C: 24mg | Calcium: 133mg | Iron: 3mg