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Alu Palak

Alu Palak, spinach curry with potato is a tasty side dish from North Indian cuisine. It is ideal for lunch, dinner or even to pack in the box. 

Course lunch box, lunch ideas
Cuisine north indian
Keyword alu palak, spinach recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Jayashree


  • 2 bunch spinach
  • 1 onion
  • 2 tomato
  • 3 potato
  • 3 green chilli
  • 1 inch ginger
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 2 cloves
  • 1 cardamom
  • 1 bay leaf
  • 1 stick cinnamon
  • 1/2 teaspoon garam masala
  • 1 teaspoon kasuri methi
  • salt to taste
  • 1 tablespoon butter
  • oil for frying (optional)


  1. Remove the stalk of leaves and chop them. Wash them in water.
  2. Heat water in a pan, add a little salt to it. Put the spinach leaves in it and boil for two minutes. Remove them and put them in cold water.
  3. Cut the onion finely.

  4. Put the tomatoes in hot water, later, peel the skin and make puree.

  5. Make puree of spinach, green chilli, ginger and garlic.
  6. Take butter, keep aside some for topping later. Add cumin to it, once it splutters, put the onion into it and saute.

  7.  As it turns light pink in colour, put the tomato puree into it and saute again for 2-3 minutes
  8. Add the spinach puree and salt. Let cook for sometime. Add garam masala and kasuri methi to it.

  9. Finally, add some butter.

  10. Fry the potato pieces in oil, put them into the gravy while serving.

Recipe Notes

  • You can boil potatoes, peel, cut into cubes and put them in the gravy and simmer.