Pakistani home sabzi · Garlic forward
Aloo Palak Recipe (Spinach and Potato)
Blanch fast. Cook potatoes first. Spinach last.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenAloo palak is spinach and potatoes in a garlicky masala, eaten with roti across Pakistan. It turns dark and dull when the spinach stews for half an hour. The fix is blanching the spinach for a minute, cooking the potatoes fully in the masala first, and folding in the spinach for the final few minutes.
The 3 laws of aloo palak
Why this recipe works
Long stewing
Keeps colour and nutrients.
Together
Potatoes need longer.
Plain
Garlic is the main flavour.
Shopping and prep list
Ingredients
Sabzi
The NineFoods palak gauge
Is the spinach right?
Look at the colour.
Method · 3 stages
Step by step
Blanch
- Blanch spinach 1 minute, cool in cold water, squeeze and chop.
Potatoes
- Crackle cumin, fry garlic and onion, add spices and tomato.
- Add potatoes, cover and cook until soft.
Fold
- Fold in spinach and chillies uncovered. Use the gauge above.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Spinach cooked long.
Fix next time
Blanch and add at the end.
Why
Spinach not squeezed.
Fix next time
Squeeze well.
Why
Big cubes.
Fix next time
Cut small and cover.
Why
Spinach unwashed.
Fix next time
Wash in several changes of water.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Fresh spinach | Main | Frozen spinach, thawed and squeezed |
| Potatoes | Body | Paneer or chickpeas |
| Garlic | Flavour | Double it for dhaba style |
| Oil | Cooking | Desi ghee |
After the meal
Serve, store, reheat
Serve with
Roti, paratha and yoghurt.
Store
Fridge 2 days.
Reheat
Gently, uncovered.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the spinach right) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Aloo Palak FAQ
How do I keep aloo palak green?
Blanch spinach briefly and add it at the end.
Can I use frozen spinach?
Yes, thaw and squeeze it dry.
Is aloo palak healthy?
Yes, it is rich in iron and fibre.
Should I blend the spinach?
No, chopped is traditional in Pakistani aloo palak.