Everyday KitchenSearch all recipes

Pakistani/Afghan · Dinner

Pakistani Aloo Palak

VegEasy

Diet: Veg · Vegan

Pakistani Aloo Palak is a Pakistani/Afghan dish. Cook potatoes before adding the spinach.

Prep
20 min
Cook
35 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Pakistani Aloo Palak.
Representative photograph of Pakistani Aloo Palak. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Curry

Spinach

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 8 min

  1. Cook 40 ml neutral oil, 150 g onion, chopped, 15 g garlic, 15 g ginger, 1 tsp cumin in its oil 8 minutes.

Potatoes · About 20 min

  1. Add 500 g potatoes, cubed, 300 g tomatoes, chopped, 200 ml water, ½ tsp turmeric, 1 tsp chili powder, ¾ tsp salt; cover and simmer 20 minutes until potatoes are tender.

    Check: Look for this result: potatoes are tender.

Spinach · About 7 min

  1. Add 600 g spinach, chopped; cook uncovered 5–7 minutes until wilted and excess liquid reduces.

    Check: Look for this result: wilted and excess liquid reduces.

Tips

  • Cook potatoes before adding the spinach.
  • Judge Pakistani Aloo Palak by the texture and doneness signs in its steps. Your pan and heat affect how long Pakistani Aloo Palak takes to cook.

Substitutions

  • Use thawed frozen spinach, drained well.

Storage

  • Get perishable Pakistani Aloo Palak into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pakistani Aloo Palak within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pakistani Aloo Palak to 74°C / 165°F, stirring or turning it for even heating. When Pakistani Aloo Palak is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Pakistani Aloo Palak includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pakistani Aloo Palak becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Pakistani Aloo Palak one day ahead. For Pakistani Aloo Palak, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pakistani Aloo Palak on the day of serving.

FAQ

What matters most when making Pakistani Aloo Palak?

Cook potatoes before adding the spinach.

What can I substitute in Pakistani Aloo Palak?

Use thawed frozen spinach, drained well.

Can I prepare Pakistani Aloo Palak ahead?

Prepare the measured ingredients for Pakistani Aloo Palak one day ahead. For Pakistani Aloo Palak, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pakistani Aloo Palak on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes