Everyday Kitchen

Pakistani/Afghan · Dinner

Pakistani Aloo Palak

Draft recipe — not kitchen-tested
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.

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Representative photograph of Pakistani Aloo Palak.
Representative photograph of Pakistani Aloo Palak. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use thawed frozen spinach, drained well.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Pakistani Aloo Palak one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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