Aloo Palak Recipe Pakistani (Saag Aloo)
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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Servings: 3 Persons
Calories: 139kcal
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.
Nutrition
Serving: 200g | Calories: 139kcal
