By Shreya Sarpal
January 31, 2026
Rooted in everyday Indian kitchens, this aloo palak recipe blends tender potatoes with iron-rich spinach for a wholesome, lightly spiced dish that’s nourishing and delicious with rotis or dal chawal.
2 cups blanched and chopped spinach 2 medium boiled and cubed potatoes 2 tbsp oil 1 tsp cumin seeds 1 cup finely chopped onion 1 tsp ginger-garlic paste ½ tsp turmeric powder 1 tsp coriander powder Salt to taste
Heat oil in a pan and crackle cumin seeds until aromatic.
Add onions and sauté patiently till soft and lightly browned.
Stir in ginger-garlic paste, turmeric, coriander powder, and salt.
Add chopped spinach and cook till the moisture reduces and flavours settle.
Add boiled potatoes, mix gently, cook 2-3 minutes, and serve warm.