There’s nothing more comforting than a plate of homemade Aloo Palak—a simple yet flavorful Pakistani sabzi that brings together soft potatoes and tender spinach. Known as Saag Aloo in many households, this dish is loved for its earthy taste, wholesome nutrition, and versatility. Whether paired with warm roti, fluffy naan, or a bowl of steamed rice, this everyday classic is a staple in Pakistani kitchens. In this recipe, I’ll show you how to make an authentic version with the perfect balance of spices, just the way it’s enjoyed at home.
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About
Aloo Palak is a classic Pakistani and North Indian vegetarian dish made with potatoes (aloo) and spinach (palak). It’s a dry-style sabzi that balances earthy spinach with the mild creaminess of potatoes, cooked together with simple spices. Unlike creamy spinach gravies, this dish is lighter, rustic, and often enjoyed as an everyday home-cooked meal. Known as Saag Aloo in many regions, it pairs beautifully with roti, paratha, or steamed rice. Nutritious yet hearty, Aloo Palak is one of those wholesome dishes that fits perfectly into family meals across all seasons.
In Pakistani kitchens, Aloo Palak is typically cooked with extra onions, green chilies, and sometimes tomatoes to give it a slightly tangy edge. In Indian kitchens, especially in North India, you’ll often find a drier version with bold spices like cumin and turmeric, letting the spinach shine on its own. These small variations create subtle differences, but the soul of the dish remains the same — comfort, simplicity, and nourishment.
Best Spinach For Aloo Palak
For Aloo Palak, the best spinach depends on the flavor and texture you want:
- Baby Spinach (Tender Leaves):
- Mild flavor, soft texture, cooks quickly.
- Great if you want a smooth, less earthy taste.
- Perfect for quick weeknight meals.
- Mature Spinach (Desi Palak / Bunch Spinach):
- Stronger, slightly earthy flavor.
- Needs proper cleaning and trimming of thick stems.
- Best for authentic Pakistani/Indian-style aloo palak.
- Frozen Spinach:
- Can be used in a pinch but tends to release more water.
- Works better for curry-style/gravy aloo palak than the dry version.
Best choice: Fresh desi spinach (mature bunch) for authentic taste, but baby spinach is a great substitute if you want quick cooking and less bitterness.
Why This Recipe Works
- Balanced Flavor – The mild creaminess of potatoes absorbs the earthy taste of spinach, creating a dish that’s flavorful yet light.
- Everyday Friendly – Uses basic pantry spices, so you don’t need fancy ingredients. Perfect for a quick weekday meal.
- Nutritious & Wholesome – Spinach adds iron, fiber, and vitamins, while potatoes provide comfort and fullness.
- Customizable Texture – You can make it dry for serving with roti or leave it slightly moist to pair with rice.
- 1 Pan Recipe – No mess, only need a pan to quickly saute spices and steam the veg.
- Quick & Easy – Ready in under 30 minutes, making it ideal for busy families.
- Family Tradition – A dish that feels like home — passed down through generations and loved by kids and adults alike.
Main Ingredients
It's a quick and easy vegan (sabzi) recipe prepared with pantry spices or if you don't have something you can order from local grocery store. I promise everything will be in your kitchen. So let's have a look at all the ingredients to make it.
- Spinach (Palak) - Here I used 2 bunches of fresh spinach which is slightly sweet in taste. If you want to use frozen then use 2 packages of 10 oz. Use frozen or fresh, it will give you the best taste as I tried with both.
- Potatoes (Aloo) - I like the flavor and texture of Russet potatoes so take 2 and cut them into cubes. Yukon Gold is also a good option.
- Cooking Oil - I used canola oil. If you are following a vegan diet then substitute it with vegan-friendly cooking oil.
- Cumin Seeds (Zeera) - The aroma of popped cumin in oil will add a pleasant taste in this recipe.
- Garlic Paste - Homemade ginger garlic paste with the proper ratio makes a big difference in curry taste.
- Spices: Salt, red chili powder, and turmeric will help to make the perfect curry taste. You can also use homemade curry powder just as a replacement.
- Tomato Paste and Green Chilies - Used freshly ground tomato paste. (Don't use the store-bought tomato paste).
- Water or Veg Stock (optional) - Used to manage the cooking of curry masala.
How to Cook Aloo Palak (Stovetop)
Prep the spinach: Trim off the thick, woody stems and keep the tender parts. Slice the spinach into thin ribbons and wash thoroughly to remove any dirt. Drain well by squeezing out excess water or letting it sit in a strainer.
Prep the potatoes: Peel and cut into small cubes.
Make the base: Heat oil in a pan, then add cumin seeds, garlic paste, and green chilies. Add chopped tomatoes (peeled), along with salt, red chili powder, and turmeric. Sauté on medium-high heat until the tomatoes break down and a rich masala forms.
Cook the potatoes: Add the potato cubes and sauté for a minute so they coat well with the masala.
Add spinach: Mix in the spinach ribbons. Pour in about 100 ml of water or vegetable stock.
Simmer: Cover and cook on low-medium heat for 15–20 minutes until the potatoes are tender and the spinach is cooked through.
our Aloo Palak is ready to serve!
How to Make Aloo Palak in Instant Pot
Turn on the Instant Pot and set it to Sauté mode. Heat oil, then add cumin seeds and let them splutter for a few seconds. Next, stir in garlic paste, green chilies, and tomato cubes. Sauté for 2–3 minutes until the tomatoes soften. Season with salt, red chili powder, and turmeric.
Cook until the masala forms a smooth, thick base and oil starts to separate along the sides. Add potato cubes and coat them well with the masala. Now, mix in the spinach ribbons.
Pour in about 150 ml of water, then cancel Sauté mode. Switch to Pressure Cook mode and cook for 5 minutes. Make sure the vent knob is closed. Once the timer is up, release the pressure carefully and open the lid.
Give everything a gentle stir, and your flavorful Instant Pot Aloo Palak is ready to serve!
Watch Aloo Palak Recipe
Tips & Variations
- Don’t Overcook Spinach – Add spinach at the end and cook just until it wilts. Overcooking makes it dark and bitter.
- Control Moisture – For a dry sabzi (best with roti), cook uncovered to let extra water evaporate. For a softer curry-style dish (best with rice), add a splash of water or stock.
- Extra Creaminess – Stir in 2–3 tablespoons of yogurt, cream, or coconut milk for a richer taste.
- Protein Boost – Add boiled chickpeas, paneer cubes, or even shredded chicken to make it more filling.
- Flavor Twist – A squeeze of lemon or a pinch of garam masala before serving brightens up the dish.
- Oil-Free Version – Use minimal oil and steam the sabzi for a healthier, lighter version.
- Kid-Friendly – Mash the spinach into the potatoes to make it smoother and easier for picky eaters to enjoy.
How To Store & Freeze
- Refrigerator: Store cooled aloo palak in an airtight container for up to 3 days. Reheat in a pan on low heat with a splash of water to restore freshness.
- Freezer: You can freeze it for up to 1 month. However, note that spinach can lose some texture when thawed.
- Reheating from frozen: Defrost in the fridge overnight, then warm gently on the stovetop. Avoid microwaving directly from frozen, as it may make the dish watery.
Pro Tip: If you’re making a big batch to freeze, cook the potatoes until just tender (not mushy). This way, they’ll hold up better after thawing.
Serving Idea
- With Roti or Chapati – The most traditional way to serve with soft chapati, or tandoori roti.
- With Naan or Paratha – For a richer touch, pair aloo palak with Roghni naan or paratha.
- With Steamed Rice – Simple and comforting, especially when paired with plain yogurt or raita. I love to pair with butter garlic rice and kabab to make a perfect meal.
- Alongside Daal – A perfect combo! Serve with homemade dal. Love to pair up with arhar, mash daal or chana dal. Best to place rice on side to make a desi thali.
- As a Side Dish – Works great as a vegetable side to serve with main-course dishes.
FAQS
Yes, absolutely! While potatoes are the star ingredient in Aloo Palak, you can skip them to make a simple Palak Sabzi (Spinach Curry). Some people also swap potatoes with paneer, cauliflower, chickpeas or even with meat (chicken or lamb) for a nutritious twist. The base masala and cooking method stay the same, so it’s easy to adapt.
Yes! Aloo Palak can easily be made without onion and garlic, especially for those who prefer Satvik-style cooking or lighter flavors. Simply use tomatoes, green chilies, and spices like cumin, turmeric, and garam masala to build the base flavor. The spinach and potatoes absorb the spices beautifully, giving you a wholesome, aromatic sabzi without the need for onion or garlic.
To prevent Aloo Palak from turning watery, make sure to wash and dry the spinach leaves thoroughly before chopping. Excess water on the leaves releases during cooking and makes the sabzi soggy. Also, avoid covering the pan for too long while cooking — letting the steam escape helps keep the dish dry. If needed, you can cook on high flame for a few minutes at the end to evaporate extra moisture and get a perfectly dry, flavorful sabzi.
To avoid bitterness, always use fresh, tender spinach leaves and discard thick stems. Do not overcook the spinach, as long cooking times can intensify bitterness. A squeeze of fresh lemon juice or a pinch of amchur (dry mango powder) at the end balances flavors beautifully. Some cooks also add a small tomato or green chili during cooking to cut the bitterness naturally.
To keep palak vibrant green, cook on medium-high heat and avoid overcooking. Adding a pinch of baking soda is not recommended as it alters flavor, but you can stir in a splash of lemon juice at the end for brightness. Cooking in an open pan for the first few minutes also helps preserve the natural color.
Dry Aloo Palak (Sabzi style): Spinach and potatoes are sautéed with minimal water until the moisture evaporates, leaving a semi-dry texture. It’s perfect to serve with roti, paratha, or as a side dish with dal and rice.
Aloo Palak with Gravy (Curry style): Extra tomatoes, onions, or yogurt are added along with more water/stock to create a saucy consistency. This version pairs best with naan or steamed rice for a hearty meal.
Related Recipes
- Palak Chicken (Saag Wala Chicken)
- Lamb Saag (Palak Gosht)
- Pan Fried Eggplant
- Okra curry
- Brinjal Bhaji
- Aloo Bharta
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Aloo Palak Recipe Pakistani (Saag Aloo)
Ingredients
- 2 bunches Fresh Spinach (palak) Frozen ( 20 Oz Package)
- 2 Potatoes (aloo) Big (Cubes)
- 1 tablespoon Oil
- ½ teaspoon Cumin Seeds
- ½ teaspoon Garlic Paste
- 3 Green Chilies
- ½ cup Tomatoes Cubes
- ½ teaspoon Salt
- ½ teaspoon Red Chilies
- ½ teaspoon Turmeric
- 100 ml Water
Instructions
Aloo Palak Recipe (Stovetop)
- Prepare the Spinach: Trim off the thick, woody stems and keep the tender parts. Slice the spinach into thin ribbons and wash thoroughly to remove any dirt. Drain well by squeezing out excess water or letting it sit in a strainer.
- Prep the potatoes: Peel and cut into small cubes.
- Make the base: Heat oil in a pan, then add cumin seeds, garlic paste, and green chilies. Add chopped tomatoes (peeled), along with salt, red chili powder, and turmeric. Sauté on medium-high heat until the tomatoes break down and a rich masala forms.
- Cook the potatoes: Add the potato cubes and sauté for a minute so they coat well with the masala.
- Add spinach: Mix in the spinach ribbons. Pour in about 100 ml of water or vegetable stock.
- Simmer: Cover and cook on low-medium heat for 15–20 minutes until the potatoes are tender and the spinach is cooked through.
- Keep it moist or dry according to your choice.
- Now the 'Aloo Palak' is ready. Dish it out! and serve with roti, naan or rice.
Instant Pot Aloo Palak Recipe
- Switched on the instant pot with saute mode and heat up oil.
- Add cumin seeds to pop up for few seconds. Then add garlic paste, green chilies, and tomato cubes. Give it a good mix for 2 to 3 minutes.
- Season with salt, red chili powder, and turmeric. Cook to make a thick and smooth curry texture.
- Once the oil starts to appear on the pot sides then add potato cubes and give it a nice stir with curry masala.
- Then add spinach ribbons and give it a nice mix.
- Add 150 ml water Cancel the Saute and Pressure cook for about 5 minutes. Make sure to close the vent knob.
- After 5 minutes, release the vent and carefully remove the instant pot lid. Give it a good mix with gentle hand and serve this delicious Instant Pot Aloo Palak.
Video
Notes
- Thoroughly clean the spinach leaves since they can hold onto some dirt.
- Gently squeeze them to remove any excess water before incorporating them into a curry.
- For the ideal texture of aloo palak, slice the spinach into thin ribbons; alternatively, you can use a chopper. Personally, I prefer not to chop it, as this can result in a watery curry.
- Avoid cooking the palak for too long, or it will lose its vibrant green color.
- Prolonged cooking of spinach can also diminish its nutritional benefits.
- Be cautious when adding salt to the spinach, as it already has a naturally salty flavor.
Hinz
Pakistani lunch or dinner is incomplete without sabzi so here is Aloo palak recipe that you can easily make at home.. Quick and easy sabzi recipe for veg lovers.