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A delicious and healthy recipe for Aloo Palak, a spinach and potato curry, made in under 20 minutes with my basic tomato onion sauce. #vegan #indianfood #dinnerrecipe #spinach #potatoes HolyCowVegan.net
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5 from 4 votes

Aloo Palak or Saag Aloo, a spinach and potato curry

This popular restaurant-style Aloo Palak is fresh and nutritious and delicious, and it takes just minutes to make using the basic tomato onion sauce.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Main Course/Curry
Cuisine: gluten-free, Indian Vegan, Soy-free, Vegan
Servings: 6 servings
Calories: 89kcal



  • Heat water in a saucepan, and when it comes to a boil, drop in the spinach leaves. Bring the water back to a boil and let the spinach cook for a minute, then turn off the heat, drain the leaves and add to a blender. Puree the leaves into a smooth paste. If needed, add a small amount of water to help the blender blades move. Reserve. If using frozen spinach, thaw the spinach and microwave with 2 tbsp water, then blend.
  • Heat the oil in a saucepan or wok. Add the cumin seeds and when they darken a little, add the basic tomato onion sauce and saute until warmed through.
  • Add the potato cubes, stir to mix and let them cook for a couple of minutes in the sauce. Add the spinach puree and yogurt and mix well. Add salt to taste. If using garam masala, stir in at this point.
  • Warm through and turn off heat. Serve with naan or rice.


Calories: 89kcal | Carbohydrates: 16g | Protein: 3.3g | Fat: 1.8g | Potassium: 680mg | Fiber: 3.6g | Sugar: 2.1g | Vitamin A: 900IU | Vitamin C: 43.7mg | Calcium: 70mg | Iron: 2.2mg