Learn How To Make Stovetop Pakistani Aloo Palak, a quick and flavorful dish of spinach and potatoes infused with aromatic spices.
What is Aloo Palak?
Learn How To Make Stovetop Pakistani Aloo Palak, a flavorful blend of spinach and potatoes seasoned with aromatic spices. This quick and easy Pakistani recipe, cherished in both India and Pakistan, is best enjoyed with warm, fresh chapati.
Among the vegetarian recipes on this blog such as: Lauki Sabzi and Vegetable Curry. it’s one of my personal favorite for Pakistani main dish recipe.
INGREDIENTS
- Spinach- While you are certainly welcome to utilize fresh spinach, I personally opt for the convenience of pre-packaged baby spinach leaves.
- Potatoes- I use the medium-size golden potatoes.
HOW TO MAKE ALOO PALAK?
Add oil and whole spices.
Next add onion.
Add ginger garlic paste, green pepper, and tomato.
Next add powdered spices and salt.
Let it cook for a little bit.
Add potatoes and water.
Let it cook covered.
Add spinach.
Mix well.
Let it cook.
Garnish with dried fenugreek leaves.
Enjoy with chapati.
HOW TO STORE IT?
Aloo Palak stays fresh in the refrigerator for 3-4 days and can be frozen for 1-2 months. For the best taste and texture, thaw it before reheating on the stovetop instead of using a microwave.
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Let's Make Aloo Palak!!!
How To Make Stovetop Pakistani Aloo Palak
Ingredients
- ¼ cup olive oil
- 1 tsp ginger garlic paste
- 1 green chili pepper chopped
- 1 medium onion chopped
- 2 medium potatoes
- 225 grams baby spinach or any spinach you prefer
- 6 tbsp water
- 1 tomato chopped
- 1 tsp fresh lemon juice
- 1 tsp dried fenugreek leaves to garnish
Whole spices
- ½ tsp cumin seeds
- 2 dried long red peppers
Powdered spices
- 2 tsp coriander seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp kosher salt or as needed
Instructions
- In a medium size pot, on medium heat, add oil and let it heat up.
- Next add the whole spices.
- Sauté for 10 seconds.
- Add onion and sauté the onion until the color change to light to medium brown.
- Next add green pepper and ginger garlic paste and mix it for 20 seconds.
- Add tomato and mix it well for a minute.
- Next add powdered spices and salt mix that until the tomato soften.
- Add some water, potatoes, fresh lemon juice, and mix well.
- Cover and let it cook for 5 minutes.
- Once they are half done give it a mix and add spinach.
- Mix it now turn the stove to medium-low.
- Cover it and let it cook for 5 minutes or until everything is cooked.
- Uncover and garnish it with dried fenugreek leaves.
- Serve it with fresh chapati.
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