Aloo Palak Recipe | Spinach Potato Curry (Vegan & Gluten-Free)

What Is Aloo Palak

Aloo Palak is a delicious Punjabi-style spinach and potato curry. This vegan and gluten-free dish is easy to make, packed with nutrients, and perfect for a comforting meal. Deeply rooted in Indian cuisine, this wholesome and authentic Aloo Palak recipe is loved for its delicious taste and benefits, making it a satisfying meal for any occasion. This North Indian Spinach and Potato Curry is a staple in many Indian and Pakistani homes.

Vegan Aloo Palak can be prepared as a dry sabzi or a rich, comforting curry. I personally prefer the gravy version, where crispy, golden stir-fried potatoes are simmered in a mildly spiced, creamy spinach sauce. It’s a quick, easy-to-make, less spicy, hearty, and absolutely delicious dish—one that tastes just like a restaurant-style meal and is sure to be on repeat in your kitchen! Potatoes and spinach are a perfect pairing, combining to make one of the best Indian curries.

Spinach and methi (fresh fenugreek leaves) are interchangeable in most recipes. If you prefer a dry version, simply follow my Aloo Methi recipe and swap the fenugreek leaves with chopped spinach for an equally flavorful alternative. Similarly, if you want to make Palak dal, follow my Methi Dal recipe and swap methi with spinach.

Are Palak Aloo Curry and Saag Aloo The Same

Almost! While both dishes from the Punjabi cuisine feature potatoes and greens, there is a slight difference. Saag refers to leafy greens, so Saag Aloo can be made with various greens like mustard leaves, fenugreek, or a combination, including spinach. On the other hand, Punjabi Aloo Palak curry is specifically made with spinach (palak) and potatoes, as the name suggests. If you love the Punjabi cuisine, check out these recipes - Dum Aloo, Tawa Chole, Rajma Chawal, Maa Ki Dal, Chana Masala, Matar Paneer, and Aloo Gobi.

Palak or spinach - I’ve used fresh baby spinach for this veg Aloo Palak recipe, but frozen spinach works well too. If using frozen spinach, you can skip the blanching process. For regular Indian palak, discard the stems, as they tend to have a slightly bitter taste.

Potatoes - I prefer baby Dutch yellow potatoes as they hold their shape well and make the palak sabzi look very appetizing. You can also use any other small or regular-sized potato varieties that don’t turn mushy, like red-skinned, gold, or Russet potatoes.

Tomatoes, and onions - These add texture and volume to the vegan Aloo Palak sabzi, making it heartier and more flavorful.

Spices - methi seeds, cumin seeds, fennel seeds, coriander seeds, turmeric powder, red chilly powder, ginger paste, green chillies, gluten-free asafoetida, dried red chillies, and garam masala are the basic spices you will need in this Punjabi Aloo Palak recipe.

Aromatics - garlic, cilantro, and Kasuri methi bring a rich, aromatic depth to this Dhaba-style Aloo Palak sabzi.

Other ingredients - A touch of besan (chickpea flour) helps thicken the gravy, while a small amount of sugar balances the flavors, creating a well-rounded taste. Since this is a vegan spinach sabzi recipe, use vegan ghee, plant-based butter or vegetable oil to make this recipe of Aloo Palak curry.

To Prepare The Spinach Puree

1. Blanch the Spinach – Bring a pot of water to a boil. Add the spinach leaves along with a pinch of salt and sugar—this helps retain its vibrant green color. Boil for 2-3 minutes.
2. Ice Bath – Immediately transfer the spinach leaves to a bowl of ice water to stop the cooking process. Let it sit for 2-3 minutes.
3. Blend – Lightly squeeze out excess water and add the spinach to a blender. Blend with green chilies, ginger, a little oil, 2-3 ice cubes, and fresh cilantro until smooth and creamy.
4. Your spinach purée is now ready to be used in the Aalu Palak recipe!

To Prep The Potatoes

1. Cook the Potatoes – In a microwave-safe bowl, add the potatoes, water, salt, and ½ teaspoon turmeric powder. Microwave for 10-12 minutes until they are almost cooked but still firm. Avoid overcooking, as they should hold their shape. You can also boil, steam, or pressure-cook the potatoes instead.
2. Peel and Cut – Let the potatoes cool completely. If using baby potatoes, peel them and cut larger ones in half.
3. Pan-Fry – Heat vegan ghee in a pan. Once hot, add red chili powder, turmeric powder, and crushed Kasuri methi for extra flavor.
4. Crisp the Potatoes – Add the potatoes and pan-fry for 2-3 minutes until golden and slightly crispy. This process is similar to Aloo Gobi recipe. Your flavorful, spiced potatoes are now ready to be added to the Punjabi Palak gravy!

To Prepare Aloo Palak

1. In a mortar and pestle, add cumin seeds, coriander seeds, methi seeds, and fennel seeds to release their flavors.
2. Crush the Spices – Crush them coarsely.
3. Sauté the Spices & Garlic – Heat the leftover vegan ghee from frying the potatoes in a pan, adding more if needed. Fry the crushed spices for 30 seconds, then add minced garlic and sauté for another 30 seconds until aromatic.
4. Cook the Onions – Add sliced onions and sauté until they turn translucent and soft, enhancing the base flavors of the Aloo Palak dish.

5. Add the Spices and Besan – Stir in red chili powder, turmeric powder, and besan (chickpea flour). Sauté for 30 seconds, sprinkling a little hot water if needed to prevent the spices from sticking.
6. Incorporate the Potatoes – Add the pan-fried potatoes, mix well, and cook for 2-3 minutes. Add ¼ cup of water if the mixture looks too dry.
7. Mix in the Spinach Purée – Pour in the prepared spinach purée, stirring to combine. Adjust the consistency by adding up to 1 cup of water, depending on your preference.
8. Simmer and Finish – Season with salt, bring the curry to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes. Remove from heat and let it rest for a few minutes before serving.

To Prepare The Tadka

9. Temper the Spices – In a tadka pan, heat vegan ghee over medium heat. Add cumin seeds and gluten-free asafoetida, letting them sizzle for a few seconds.
10. Add Aromatics – Stir in dried red chilies and garam masala, sautéing briefly to release their flavors.
11. Cook the Tomatoes – Add chopped tomatoes and crushed Kasuri methi, mixing well. Cook for 1-2 minutes until the tomatoes soften slightly.
12. Finish the Dish – Pour this fragrant tadka over the prepared Aloo Palak, mix well.

Since this Aloo Palak is a gravy recipe, it pairs very well with steamed rice, or Jeera Rice. Alternatively, you can also serve it with cauliflower rice, or quinoa. Buttered Roti, Naan, Chapati, paratha, or almond flour tortillas. To create a well-rounded meal, pair it with Dal for added protein, a fresh salad like Cucumber Salad, or Tomato Salad, and a cooling raita such as Boondi Raita, Beets Raita or Koshimbir.

This North Indian meatless meal is perfect for a quick and easy weeknight dinner, a lunchbox meal with roti or rice, or an everyday lunch. This vegan Indian spinach and potato curry also a great choice for celebrations, parties, potlucks, and festive occasions like Holi, Diwali, Thanksgiving, and Christmas! Save this potato spinach side dish recipe!

Adjust the consistency of Aloo Palak to your liking by adding more or less water. For a rich and creamy finish, stir in a few dollops of vegan cream or yogurt at the end, which enhances the texture and brightens the color. Coconut milk can also be drizzled. Be careful not to overcook the potatoes—they should hold their shape. You can also deep-fry or air-fry the parboiled potatoes until crisp before adding them to the palak curry. For an extra crunch, sprinkle roasted and crushed peanuts or sesame seeds just before serving Aloo Palak.

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