Aloo Palak Gravy

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 Aloo Palak Gravy Recipe


Cuisine: North-Indian
Servings: Four
Preparation: 10 Minutes
Cooking Time: 20 Minutes
Type: Gravy-Side dish
Served With: Roti, Chapati, Naan, Rice and paratha.

Hello friends, Manjiri’s Foods welcome you all, 

Aloo Palak gravy is an ideal side dish for Roti, Chapati, Naan, paratha and Rice. It is somewhat like Palak Paneer recipe.


  • Palak: 1 Bunch
  • Potatoes : 2 Medium
  • Tomato : 1 big
  • Onion : 1 big
  • Garlic : 7-8 cloves
  • Green chilies : 3-4
  • Garam Masala : 1 TSP
  • Salt : As per taste
  • Red chili powder : 1 Tsp
  • Sugar : 1Tsp (Optional)
  • Oil : 3 Tsp


  • Remove stems from Palak and wash the leaves thoroughly. 
  • Boil water in a pan and put Palak leaves into the boiling water. 
  • Cover the lid and switch off the stove. 
  • Keep Palak leaves into the boiling water for two minutes. 
  • Then remove the leaves and put them in ice water immediately for Blanching.
  • Cut the Potato, onion and tomato into small pieces.  
  • Take out the skin from garlic and separate the cloves. 
  • Drain the water from Palak leaves. 
  • Put them in a grinding jar along with green chilies and garlic. 
  • Grind them to a fine paste.


  • Heat a pan and add oil in it. 
  • Put the tempering ingredients ( Mustard, Jeera, Hing, Haldi powder) splutter them. 
  • Then add onions and fry them till translucent. 
  • Add potatoes and sauté for a minute. 
  • Then add Tomatoes and fry till soft and mushy. 
  • Add chili powder, salt and sugar and mix well. 
  • Then add water and cook potatoes till they are soft. 
  • Once potatoes are cooked add Palak paste to it and cook further for two minutes.
  • Finally add garam masala to it.
  • Serve the Aloo Palak gravy with Rotis, Chapatis or Rice. 
  • It is very tasty and healthy too.

Aloo Palak Gravy in step by step photos

Boil water in a pot and add washed Palak leaves in it. Boil for two minutes and remove from the Pot.

Add the boiled Palak into ice cold water immediately for Blanching.


Note: Blanching is a cooking process in which  a vegetable or fruit, is put in boiling water, removed after a quick timed interval, and finally plunged into iced water or placed under cold running water to stop the cooking process. Blanching vegetables helps reduce quality loss over time. Blanching is often used to preserve color, flavor, and nutritional value.

Heat a pan add oil in it. Then add tempering ingredients splutter them. Then add onions, tomatoes and fry them till soft. After that add cut potatoes. Add water and cook till they are soft.


Add chili powder, salt and sugar and mix well.


Once potatoes are cooked add Palak paste to it and cook further for two minutes. Finally add garam masala to it.


Did you know?

Palak or Spinach is loaded with numerous nutrients and very low in Calories. Dark and green leafy vegetables like Palak are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. Palak improves blood glucose control in people with diabetes, It lowers the risk of cancer, and improves bone health, Also Palak is a rich supplier of minerals and vitamins.”

Benefits of Palak.


  • Palak is a best weight loss diet because it aids weight loss.
  • Palak is good for eyes- it contains antioxidants like lutein and zeaxanthin which are very good for eyes.
  • Reduces hypertension- Palak contains vitamin C which helps in reducing hypertension.
  • Boosts Immunity-Vitamin A content found in spinach is very beneficial for Immunity.
  • Prevents Anemia – Spinach has a high amount of iron content. It can prevent us from the risks anemia. Iron is also good for women’s health. Iron boosts energy in the human body by carrying oxygen to all the cells of the body

I hope you people will like this gravy and let me know how you liked it. 

See you in my next post.

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Bye take care.😊

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