30 Reviews of Aloo Palak (Indian Potatoes & Spinach)

From: Shakahari

On Sep 16, 2007

Fantastic recipe! I didn’t have waxy potatoes on hand but it still worked well with regular potatoes. I also cooked the ingredients differently in order to brown the onions and fry the spices as is common in Indian cooking. My cooking method is as follows: First saute the garlic, ginger, onions and green chili together till the onion started to brown. Then add the spinach and cook till it wilts and puree. Cook the potatoes without any turmeric or salt till almost done (I just cut into cubes and microwaved for about 5 minutes.) In a deep fry pan fry the cumin seeds for about 20 seconds till they start to lightly brown and then add the turmeric and other powdered spices and fry for about 20 seconds to bring out the flavor. Add the spinach-onion paste, salt, and potatoes and cook for a few minutes for the flavors to absorb and the potatoes to fully cook.

From: eatrealfood

On Jan 23, 2005

this was a very nice variation on the usual paneer palak that i make using pretty much this method. i followed your recipe exactly, and did include the cream (but of course!) thanks for posting - it didn't occur to me to put together something like this till i saw your recipe, and being snowed in and unable to go out to replenish my veggie store, it was a very good recipe to make do with whatever i had at home.

From: Nisa

On Mar 24, 2005

I have to see that when I first saw this recipe it striked me as odd...since I've never seen or tried anything like this, but I decided to try it anyway, since my mom loves spinach, and it was quite a surprise the way it turned out!! really nice....although next time I think I will try it without pureeing the spinach first, I also think that I will lessen the amount of spinach used, otherwise, great recipe!!

From: ID

On Mar 13, 2005

Delicious! I used less spinach and more potatoes but the spicy flavours still came through well and the potatoes kept their texture. Never made a spinach sauce before, so this was a first.

From: Charishma Ramchandani

On Feb 27, 2005

This is a wonderful recipe. I made this for dinner tonight. Since my mom is on a diet where she is not allowed to have potatoes, I substituted those with 250 gms. of cottage cheese {paneer}, cut into cubes. I had just 1/2 tsp. of garam masala powder on hand{unbelievable but true!!}, so I added in 1 tsp. of chat masala powder as well to the recipe. While cooking this, I used 2 tbsps. of oil instead of 4. I did not use the cream in this. This tasted extremely yummy and nice. It was just too good for words and yet not heavily laden with fat. We had this with rotis and rice. It was great! A big thank you for this recipe. This will be a regular in our home

From: JustJanS

On May 4, 2006

All of us enjoyed this. I added a half caulifower as well to the mix. I used cumin powder rather than the seeds and garnished it with a handful of chopped fresh coriander.

From: Sunsprite in Sunny Southwest

On Mar 1, 2005

This was a terrific recipe which a wonderful flavor. The combination of spices really gave this dish an unusual but great flavor ... and it left my kitchen smelling wonderfully. The only change I would make next time is to reduce the amount of spinach in the recipe. I like spinach a lot, but I would prefer less spinach and more potato. This recipe is definite keeper!

From: Asma

On Jun 17, 2008

This is great, the texture is totally similar to restaurant aloo palak. I used only oil, not ghee/butter. Like Kavita, I made the same alterations of first frying the onions + garlic + ginger +1/2 green chili (process all together to chop finely) in oil till golden, then adding the spinach etc, and also sauteeing all of the dry spices of steps 4&5. One pack of frozen spinach was perfectly proportioned to 1 large baking potato. I defrosted the spinach in the microwave and squeezed it dry, then used that same bowl later to microwave the potato cubes in salt water for 5 minutes with a cover on top. I did all of the cooking in 1 med size pot too - just removed the spinach to the food processor then sauteed the spices in oil, then mixed it back in. This recipe doesn't have the "rich" taste of take-out, because that requires a ton of oil! this is healthier, and the cream gave a richer taste towards the end. Notes... I added a lot of water: while processing the spinach mix, and later while combining to cook everything. To be safe, I recommend starting with 1/2 green chili and adding cayenne pepper towards the end if you really want the extra heat All together, finishing touches were red pepper, salt, and keeping the pot covered on very low for a considerable while after adding the potatoes to melt the flavors together. It's even better re-heated.

From: Nurrynur

On Oct 27, 2006

Very simple and easy to make. Great flavor - the spices really come through. The perfect amount for dinner for two along with some rice.

From: Happy Hobbit

On Apr 6, 2008

Awesome dish (please see how I rate)! I followed the quantities on the ingredient list to a tee (ended up adding quite a bit of salt, didn't measure but it must have been 1 tbs or more), and it turned out very tasty and plenty spicy (two chilis with seeds!). I use similar cooking method as K. Shah, that is, fry dry spices for 20-30 seconds - careful not to burn them, before adding other ingredients (this helps bring out flavors, and skipping this step is perhaps why some reviews noted that the dish wasn't spicy enough). Served with jasmine rice and naan, the recipe made four generous servings.