How to make Dhaba Style Aloo Palak - SK Khazana -

Spinach and potatoes are cooked together in different ways, and this is how you will get to eat this combination in dhabas

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach leaves, Potatoes (आलू)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Dhaba Style Aloo Palak - SK Khazana checkout Palak Methi Aur Corn Ki Sabzi, Spinach And Pumpkin Curry, Poondu Keerai Massiyal, Palak Paneer Boondi . You can also find more Main Course Vegetarian recipes like Peanut Sundal Red Pumpkin aur Palak Sabzi Malaysian Vegetable Curry Aloo Posto - SK Khazana

Dhaba Style Aloo Palak - SK Khazana

Dhaba Style Aloo Palak - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dhaba Style Aloo Palak - SK Khazana Recipe

  • Spinach leaves large bunch 1

  • Potatoes medium, unpeeled and quartered 2-3

  • Oil 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Green chillies chopped 1-2

  • Onion medium, chopped 1

  • Ginger finely chopped 1 inch

  • Garlic finely chopped 1 teaspoon

  • Tomato large, finely chopped 1

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 3/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Garam masala 1/2 teaspoon

  • Ginger strips for garnish

  • Parantha to serve


Step 1

Heat sufficient water in a deep pan, add spinach leaves and blanch for 1-2 minutes. Drain them into ice cold water. Gently squeeze the excess water and set aside.

Step 2

Transfer the spinach into a blender jar, add ¼ cup water and blend to a fine paste.

Step 3

Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add green chillies, onion, ginger and garlic, mix and saute till onion turns translucent.

Step 4

Add tomato and mix well. Add potatoes and mix well. Add salt and sauté for 1 minute. Cover and cook for 2-3 minutes.

Step 5

Add turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala and mix well.

Step 6

Add the spinach paste. Rinse the blender jar with ½ cup water and add, mix well cover and cook for 4-5 minutes.

Step 7

Transfer into a serving bowl, garnish with ginger strips and serve hot with lachcha parantha.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.