Aloo Palak a beloved dish in Indian households, is a delightful blend of tender potatoes and vibrant spinach, cooked to perfection with aromatic spices. The origins of Aloo Palak can be traced back to the Punjab region, known for its rich and diverse culinary heritage. Over time, it has become a popular staple across the country, enjoyed by people of all ages. What makes Aloo Palak truly special is its ability to be adapted to suit different tastes and preferences. This comforting and nutritious recipe combines the earthy flavors of aloo with the rich, green goodness of palak (spinach), creating a harmony of taste and texture that is simply irresistible. This dish is incredibly versatile and can be enjoyed as a main course with hot, fluffy chapatis or as a side dish with dal and Rice . Some of our other popular spinach and aloo recipes are Palak Paneer Recipe, Aloo Paratha Recipe.
One of the appealing aspects of Aloo Palak is its versatility. While the basic recipe is delicious on its own, it can be easily modified to suit different tastes and preferences. You can add tomatoes for a tangy twist, or a bit of cream to make the dish richer and more indulgent.
Aloo Palak is usually served with Indian bread such as chapati or paratha, but it also goes well with steamed rice. It's a perfect dish for lunch or Dinner and can be part of a larger Indian meal along with other dishes like dal (lentils) or raita (yogurt-based side). Not only is Aloo Palak delicious, but it's also a great way to get your daily dose of greens.
Step 2:- Take 500 grams of fresh spinach leaves. Rinse the spinach thoroughly under running water to remove any dirt or grit. After washing, shake off the excess water and chop the spinach into small pieces.
Step 3:- Take 2 medium-sized onions. Peel off the outer skin. Finely chop the onions into small pieces.
Step 4:- Take 2 medium-sized tomatoes. Wash the tomatoes under running water. Cut the tomatoes into small, even pieces.
Step 5:- Take 4-5 cloves of garlic. Peel off the outer skin of the garlic cloves. Mince the garlic finely using a knife or garlic press.
Step 6:- Take a 1-inch piece of fresh ginger. Peel off the skin using a knife or a spoon. Mince the ginger finely.
Step 7:- Take 2 green chilies. Wash the chilies under running water. Slit each chili lengthwise to expose the seeds. Adjust the number of chilies based on your spice preference.
With these ingredients prepped and ready, you are now set to move on to the next steps of cooking your delicious Aloo Palak.
Step 9:- Let the oil heat up for a minute. Once the oil is hot, carefully add the diced potatoes to the pan. Spread the potatoes out in a single layer to ensure they cook evenly.
Step 10:- Sauté the potatoes by stirring them occasionally. This helps them cook evenly and prevents them from sticking to the pan. Continue to cook the potatoes until they turn golden brown. This process will take about 10-12 minutes.
Step 11:- To check if the potatoes are done, insert a fork or knife into a few pieces. They should be soft and easy to pierce. If the potatoes are not yet tender, continue to cook for a few more minutes, stirring occasionally.
Step 12:- Once the potatoes are golden brown and cooked through, use a slotted spoon to remove them from the pan. Transfer the cooked potatoes to a plate and set them aside.
With the potatoes now cooked to perfection, you're ready to proceed to the next step in making your delicious Aloo Palak.
Step 14:- Once the oil is hot, add 1 teaspoon of cumin seeds to the pan. Allow the cumin seeds to splutter and release their aroma. This should take about 30 seconds.
Step 15:- Add the minced garlic and minced ginger to the pan. Add the slit green chilies as well. Sauté the mixture for about 1-2 minutes until the garlic and ginger turn slightly golden and fragrant.
Step 16:- Add the finely chopped onions to the pan. Stir well to combine the onions with the garlic, ginger, and chilies. Continue to sauté the onions, stirring occasionally.
Step 17:- Cook the onions until they turn golden brown. This will take about 7-10 minutes. Be patient, as this step is crucial for developing the base flavor of the dish.
Step 18:- If the onions start to stick to the pan or burn, reduce the heat slightly and add a small splash of water. This will help deglaze the pan and prevent burning.
With the onions and spices perfectly sautéed, you have created a flavorful base for your Aloo Palak. Now you are ready to move on to the next step in the cooking process.
Step 20:- Stir the mixture occasionally to prevent it from sticking to the pan. Cook the tomatoes until they become soft and mushy. This will take about 5-7 minutes.
Step 21:- If the mixture starts to dry out or stick to the pan, you can add a small splash of water to help it cook and prevent burning.
Step 22:- As the tomatoes cook, use the back of your spoon or spatula to gently mash them. This helps them break down more quickly and create a thick, rich base for the dish.
Step 23:- Continue cooking the tomato mixture until you see the oil starting to separate from the tomatoes. This indicates that the tomatoes are fully cooked and the flavors have melded together nicely.
With the tomatoes cooked to perfection, You are ready to move on to the next step, where you will add the spinach and additional spices.
Step 25:- Stir the spinach into the tomato-onion mixture, ensuring that it is evenly coated with the base. Keep stirring and mixing until the spinach begins to wilt. This will take about 2-3 minutes.
Step 26:- Continue cooking the spinach, stirring occasionally. Allow it to wilt completely and blend with the other ingredients. The spinach will release some water as it cooks, helping to create a thick, flavorful mixture.
Step 27:- Add 1/2 teaspoon of turmeric powder to the pan. Stir well to incorporate the turmeric, which adds a lovely yellow hue and a mild earthy flavor to the dish.
Step 28:- Add 1 teaspoon of coriander powder to the mixture. Stir thoroughly to ensure the coriander powder is evenly distributed.
Step 5:- If you prefer a spicier dish, add 1/2 teaspoon of red chili powder. Adjust the quantity based on your spice preference. Mix well to blend the chili powder into the spinach mixture.
Step 29:- Add salt to taste. Start with about 1 teaspoon and adjust as needed. Stir to distribute the salt evenly.
Step 30:- Continue to cook the spinach and spices for about 5-7 minutes, allowing the flavors to meld together. If the mixture looks too dry, add a small splash of water to achieve the desired consistency.
Taste the mixture and adjust the seasoning if needed. Add more salt or spices according to your preference. With the spinach and spices perfectly blended, you now have a flavorful and nutritious base for your Aloo Palak.
Step 32:- Ensure that the potatoes are evenly coated with the spinach and spices. Continue to cook the mixture for about 5 minutes. This allows the potatoes to absorb the flavors of the spinach and spices, making the dish more flavorful.
Step 33:- Sprinkle 1/2 teaspoon of garam masala over the mixture. Stir well to incorporate the garam masala, which adds a warm, aromatic touch to the dish.
Step 34:- If the mixture appears too dry, add a small amount of water (about 1/4 cup) to achieve the desired consistency. Stir well and let it simmer for a few more minutes until the water is well absorbed and the flavors meld together.
Step 35:- Taste the mixture and adjust the seasoning if needed. Add more salt, garam masala, or red chili powder based on your preference.
Step 36:- Let the mixture cook for an additional 2-3 minutes, stirring occasionally to ensure even cooking and prevent sticking. Ensure the potatoes are fully heated through and the spinach is well cooked.
The mixture should be well-blended, with the potatoes tender and the spinach fully wilted and incorporated. With the potatoes and spinach perfectly combined, your Aloo Palak is now ready.
Step 38:- Once the Aloo Palak is cooked and ready, turn off the heat. Sprinkle the freshly chopped coriander leaves over the top of the dish. Gently stir the coriander into the Aloo Palak to distribute the fresh flavor evenly.
Step 39:- Transfer the Aloo Palak to a serving dish or bowl. Ensure the dish is presented nicely, with the bright green spinach and golden-brown potatoes visible.
Step 40:- Aloo Palak pairs well with various Indian breads such as chapatis, parathas, Rice or naan. Serve hot chapatis or parathas alongside the Aloo Palak. It can also be served with steamed rice for a complete and satisfying meal.
Step 41:- For an extra touch of flavor, you can drizzle a teaspoon of lemon juice over the Aloo Palak just before serving. This adds a slight tanginess that enhances the overall taste. You can also sprinkle a pinch of garam masala on top for an added aromatic boost.
Serve the Aloo Palak hot. Ensure each serving has a good mix of both potatoes and spinach. Enjoy your delicious and nutritious Aloo Palak with your favorite accompaniments.
Prepping Spinach:- To retain the vibrant green color of spinach, blanch it briefly in boiling water for 1-2 minutes, then immediately transfer it to ice water to stop the cooking process. Drain and chop the blanched spinach before adding it to the dish.
Selection of Potatoes:- Select firm, medium-sized potatoes that are free of blemishes for the best results. Cut the potatoes into even-sized cubes to ensure they cook uniformly. This prevents some pieces from being undercooked while others are overcooked.
Layering Flavors:- Sautéing the onions until they are golden brown is crucial for developing a deep, rich flavor base. Take your time with this step and do not rush it.
Balancing Spices:- Taste the dish at various stages to adjust the seasoning. This helps in balancing the flavors perfectly. If you find the dish too spicy, add a dollop of yogurt or a splash of cream to mellow it out.
Enhancing Flavor with Tomatoes:- Cooking the tomatoes until they are fully broken down and the oil starts to separate from the mixture ensures a rich and well-integrated base for the spinach and potatoes.
Avoiding Overcooking:- Add the spinach towards the end of the cooking process to avoid overcooking it. Overcooked spinach can lose its vibrant color and nutritional value.
Maintaining Consistency:- If the mixture becomes too dry while cooking, add small amounts of water gradually to achieve the desired consistency. Be careful not to add too much water, as it can make the dish too watery.
Using Garam Masala:- Add garam masala towards the end of the cooking process to preserve its aromatic qualities. This ensures that the flavors are fresh and pronounced.
Resting the Dish:- Allow the dish to rest for a few minutes after cooking. This helps the flavors to meld together and enhances the overall taste.
Serving Fresh:- Serve Aloo Palak hot and fresh for the best taste. If you need to reheat it, do so gently to avoid overcooking the spinach.
Presentation:- Garnish with fresh coriander leaves just before serving to add a burst of color and freshness. You can also add a lemon wedge on the side for those who enjoy a tangy touch.
By following these expert tips, you can make a delicious, well-balanced Aloo Palak that is sure to impress your family and friends.
Ingredients for Aloo Palak (Serves 5)
With these ingredients, you'll be able to prepare a flavorful and nutritious Aloo Palak that can be enjoyed with chapatis, Parathas, or Rice.
About Aloo Palak Recipe
Aloo palak is a delicious and nutritious Indian Vegetable dish that combines the earthy flavor of aloo (potatoes) with the vibrant flavor of spinach (palak). The preparation of Aloo Palak is simple. The dish starts with boiling or sautéing potatoes until they are tender. Spinach is then added, and the two main ingredients are cooked together with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala. These spices give Aloo Palak its distinctive, mouthwatering flavor.One of the appealing aspects of Aloo Palak is its versatility. While the basic recipe is delicious on its own, it can be easily modified to suit different tastes and preferences. You can add tomatoes for a tangy twist, or a bit of cream to make the dish richer and more indulgent.
Aloo Palak is usually served with Indian bread such as chapati or paratha, but it also goes well with steamed rice. It's a perfect dish for lunch or Dinner and can be part of a larger Indian meal along with other dishes like dal (lentils) or raita (yogurt-based side). Not only is Aloo Palak delicious, but it's also a great way to get your daily dose of greens.
Aloo Palak Recipe Step by Step Details
Preparation
Step 1:- Take 5 medium-sized potatoes. Use a vegetable peeler to peel off the skin. Cut the peeled potatoes into medium-sized cubes, ensuring they are uniform in size for even cooking.Step 2:- Take 500 grams of fresh spinach leaves. Rinse the spinach thoroughly under running water to remove any dirt or grit. After washing, shake off the excess water and chop the spinach into small pieces.
Step 3:- Take 2 medium-sized onions. Peel off the outer skin. Finely chop the onions into small pieces.
Step 4:- Take 2 medium-sized tomatoes. Wash the tomatoes under running water. Cut the tomatoes into small, even pieces.
Step 5:- Take 4-5 cloves of garlic. Peel off the outer skin of the garlic cloves. Mince the garlic finely using a knife or garlic press.
Step 6:- Take a 1-inch piece of fresh ginger. Peel off the skin using a knife or a spoon. Mince the ginger finely.
Step 7:- Take 2 green chilies. Wash the chilies under running water. Slit each chili lengthwise to expose the seeds. Adjust the number of chilies based on your spice preference.
With these ingredients prepped and ready, you are now set to move on to the next steps of cooking your delicious Aloo Palak.
Cooking the Potatoes
Step 8:- Place a large pan or kadhai on the stove over medium heat. Add 2 tablespoons of oil to the pan. You can use vegetable oil or mustard oil, depending on your preference.Step 9:- Let the oil heat up for a minute. Once the oil is hot, carefully add the diced potatoes to the pan. Spread the potatoes out in a single layer to ensure they cook evenly.
Step 10:- Sauté the potatoes by stirring them occasionally. This helps them cook evenly and prevents them from sticking to the pan. Continue to cook the potatoes until they turn golden brown. This process will take about 10-12 minutes.
Step 11:- To check if the potatoes are done, insert a fork or knife into a few pieces. They should be soft and easy to pierce. If the potatoes are not yet tender, continue to cook for a few more minutes, stirring occasionally.
Step 12:- Once the potatoes are golden brown and cooked through, use a slotted spoon to remove them from the pan. Transfer the cooked potatoes to a plate and set them aside.
With the potatoes now cooked to perfection, you're ready to proceed to the next step in making your delicious Aloo Palak.
Sautéing the Onions and Spices
Step 13:- In the same pan used for cooking the potatoes, add the remaining 1 tablespoon of oil. Place the pan back on medium heat and let the oil heat up for a minute.Step 14:- Once the oil is hot, add 1 teaspoon of cumin seeds to the pan. Allow the cumin seeds to splutter and release their aroma. This should take about 30 seconds.
Step 15:- Add the minced garlic and minced ginger to the pan. Add the slit green chilies as well. Sauté the mixture for about 1-2 minutes until the garlic and ginger turn slightly golden and fragrant.
Step 16:- Add the finely chopped onions to the pan. Stir well to combine the onions with the garlic, ginger, and chilies. Continue to sauté the onions, stirring occasionally.
Step 17:- Cook the onions until they turn golden brown. This will take about 7-10 minutes. Be patient, as this step is crucial for developing the base flavor of the dish.
Step 18:- If the onions start to stick to the pan or burn, reduce the heat slightly and add a small splash of water. This will help deglaze the pan and prevent burning.
With the onions and spices perfectly sautéed, you have created a flavorful base for your Aloo Palak. Now you are ready to move on to the next step in the cooking process.
Cooking the Tomatoes
Step 19:- After the onions have turned golden brown, add the finely chopped tomatoes (2 medium-sized) to the pan. Stir well to combine the tomatoes with the sautéed onions, garlic, ginger, and chilies.Step 20:- Stir the mixture occasionally to prevent it from sticking to the pan. Cook the tomatoes until they become soft and mushy. This will take about 5-7 minutes.
Step 21:- If the mixture starts to dry out or stick to the pan, you can add a small splash of water to help it cook and prevent burning.
Step 22:- As the tomatoes cook, use the back of your spoon or spatula to gently mash them. This helps them break down more quickly and create a thick, rich base for the dish.
Step 23:- Continue cooking the tomato mixture until you see the oil starting to separate from the tomatoes. This indicates that the tomatoes are fully cooked and the flavors have melded together nicely.
With the tomatoes cooked to perfection, You are ready to move on to the next step, where you will add the spinach and additional spices.
Adding the Spinach and Spices
Step 24:- After the tomatoes have cooked down, add the chopped spinach (500 grams) to the pan. The spinach may seem like a large quantity, but it will wilt and reduce significantly as it cooks.Step 25:- Stir the spinach into the tomato-onion mixture, ensuring that it is evenly coated with the base. Keep stirring and mixing until the spinach begins to wilt. This will take about 2-3 minutes.
Step 26:- Continue cooking the spinach, stirring occasionally. Allow it to wilt completely and blend with the other ingredients. The spinach will release some water as it cooks, helping to create a thick, flavorful mixture.
Step 27:- Add 1/2 teaspoon of turmeric powder to the pan. Stir well to incorporate the turmeric, which adds a lovely yellow hue and a mild earthy flavor to the dish.
Step 28:- Add 1 teaspoon of coriander powder to the mixture. Stir thoroughly to ensure the coriander powder is evenly distributed.
Step 5:- If you prefer a spicier dish, add 1/2 teaspoon of red chili powder. Adjust the quantity based on your spice preference. Mix well to blend the chili powder into the spinach mixture.
Step 29:- Add salt to taste. Start with about 1 teaspoon and adjust as needed. Stir to distribute the salt evenly.
Step 30:- Continue to cook the spinach and spices for about 5-7 minutes, allowing the flavors to meld together. If the mixture looks too dry, add a small splash of water to achieve the desired consistency.
Taste the mixture and adjust the seasoning if needed. Add more salt or spices according to your preference. With the spinach and spices perfectly blended, you now have a flavorful and nutritious base for your Aloo Palak.
Combining Potatoes and Spinach
Step 31:- Take the cooked, golden-brown potato cubes that you set aside earlier. Add these potatoes back into the pan with the spinach and spice mixture. Gently stir the potatoes into the spinach mixture.Step 32:- Ensure that the potatoes are evenly coated with the spinach and spices. Continue to cook the mixture for about 5 minutes. This allows the potatoes to absorb the flavors of the spinach and spices, making the dish more flavorful.
Step 33:- Sprinkle 1/2 teaspoon of garam masala over the mixture. Stir well to incorporate the garam masala, which adds a warm, aromatic touch to the dish.
Step 34:- If the mixture appears too dry, add a small amount of water (about 1/4 cup) to achieve the desired consistency. Stir well and let it simmer for a few more minutes until the water is well absorbed and the flavors meld together.
Step 35:- Taste the mixture and adjust the seasoning if needed. Add more salt, garam masala, or red chili powder based on your preference.
Step 36:- Let the mixture cook for an additional 2-3 minutes, stirring occasionally to ensure even cooking and prevent sticking. Ensure the potatoes are fully heated through and the spinach is well cooked.
The mixture should be well-blended, with the potatoes tender and the spinach fully wilted and incorporated. With the potatoes and spinach perfectly combined, your Aloo Palak is now ready.
Garnishing and Serving
Step 37:- (Optional)Take a handful of fresh coriander leaves. Wash the leaves thoroughly under running water. Finely chop the coriander leaves using a sharp knife.Step 38:- Once the Aloo Palak is cooked and ready, turn off the heat. Sprinkle the freshly chopped coriander leaves over the top of the dish. Gently stir the coriander into the Aloo Palak to distribute the fresh flavor evenly.
Step 39:- Transfer the Aloo Palak to a serving dish or bowl. Ensure the dish is presented nicely, with the bright green spinach and golden-brown potatoes visible.
Step 40:- Aloo Palak pairs well with various Indian breads such as chapatis, parathas, Rice or naan. Serve hot chapatis or parathas alongside the Aloo Palak. It can also be served with steamed rice for a complete and satisfying meal.
Step 41:- For an extra touch of flavor, you can drizzle a teaspoon of lemon juice over the Aloo Palak just before serving. This adds a slight tanginess that enhances the overall taste. You can also sprinkle a pinch of garam masala on top for an added aromatic boost.
Serve the Aloo Palak hot. Ensure each serving has a good mix of both potatoes and spinach. Enjoy your delicious and nutritious Aloo Palak with your favorite accompaniments.
Expert Tips for Making Aloo Palak
Choosing Fresh Spinach:- Use fresh spinach for the best flavor and texture. If using frozen spinach, make sure to thaw and drain it well to avoid excess water in the dish.Prepping Spinach:- To retain the vibrant green color of spinach, blanch it briefly in boiling water for 1-2 minutes, then immediately transfer it to ice water to stop the cooking process. Drain and chop the blanched spinach before adding it to the dish.
Selection of Potatoes:- Select firm, medium-sized potatoes that are free of blemishes for the best results. Cut the potatoes into even-sized cubes to ensure they cook uniformly. This prevents some pieces from being undercooked while others are overcooked.
Layering Flavors:- Sautéing the onions until they are golden brown is crucial for developing a deep, rich flavor base. Take your time with this step and do not rush it.
Balancing Spices:- Taste the dish at various stages to adjust the seasoning. This helps in balancing the flavors perfectly. If you find the dish too spicy, add a dollop of yogurt or a splash of cream to mellow it out.
Enhancing Flavor with Tomatoes:- Cooking the tomatoes until they are fully broken down and the oil starts to separate from the mixture ensures a rich and well-integrated base for the spinach and potatoes.
Avoiding Overcooking:- Add the spinach towards the end of the cooking process to avoid overcooking it. Overcooked spinach can lose its vibrant color and nutritional value.
Maintaining Consistency:- If the mixture becomes too dry while cooking, add small amounts of water gradually to achieve the desired consistency. Be careful not to add too much water, as it can make the dish too watery.
Using Garam Masala:- Add garam masala towards the end of the cooking process to preserve its aromatic qualities. This ensures that the flavors are fresh and pronounced.
Resting the Dish:- Allow the dish to rest for a few minutes after cooking. This helps the flavors to meld together and enhances the overall taste.
Serving Fresh:- Serve Aloo Palak hot and fresh for the best taste. If you need to reheat it, do so gently to avoid overcooking the spinach.
Presentation:- Garnish with fresh coriander leaves just before serving to add a burst of color and freshness. You can also add a lemon wedge on the side for those who enjoy a tangy touch.
By following these expert tips, you can make a delicious, well-balanced Aloo Palak that is sure to impress your family and friends.
Recipe Card
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Aloo Palak Recipe
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml
- Potatoes (Aloo):- 5 medium-sized, peeled and diced
- Spinach (Palak):- 500 grams, washed and chopped
- Onion:- 2 medium-sized, finely chopped
- Tomatoes:- 2 medium-sized, finely chopped
- Garlic:- 4-5 cloves, minced
- Ginger:- 1-inch piece, minced
- Green chilies:- 2, slit lengthwise (adjust to taste)
- Cumin seeds:- 1 teaspoon
- Turmeric powder:- 1/2 teaspoon
- Coriander powder:- 1 teaspoon
- Garam masala:- 1/2 teaspoon
- Red chili powder:- 1/2 teaspoon (optional, adjust to taste)
- Oil:- 3 tablespoons (vegetable or mustard oil)
- Salt:- to taste
- Water:- as needed
- Fresh coriander leaves: a handful, chopped (for garnish)
With these ingredients, you'll be able to prepare a flavorful and nutritious Aloo Palak that can be enjoyed with chapatis, Parathas, or Rice.
Step by Step Instructions
- Peel and cut 5 medium-sized potatoes into cubes.
- Heat 2 tablespoons of oil in a large pan or kadhai over medium heat.
- Add the cubed potatoes and sauté for 10-12 minutes until golden brown. Set aside.
- In the same pan, add 1 tablespoon of oil.
- Add 1 teaspoon cumin seeds and let them splutter.
- Add minced garlic, ginger, and green chilies. Sauté for 1-2 minutes.
- Add chopped onions and cook until golden brown (7-10 minutes). Reduce heat if needed.
- Add chopped tomatoes and stir well.
- Cook until tomatoes turn soft and mushy (5-7 minutes), mashing them as they cook.
- Continue cooking until oil separates from the tomatoes.
- Add 500g of chopped spinach to the tomato-onion mixture.
- Stir and cook until the spinach wilts (2-3 minutes).
- Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder (optional), and salt to taste. Stir and cook for 5-7 minutes. Add water if necessary.
- Add the sautéed potatoes back into the spinach mixture.
- Stir well, coating the potatoes with the spinach and spices.
- Sprinkle 1/2 teaspoon garam masala and cook for an additional 5 minutes. Add water if needed for desired consistency.
- Taste and adjust seasoning (salt, garam masala, chili powder).
- Cook for 2-3 more minutes, ensuring the potatoes are heated through.
Serving Suggestion: Serve hot with roti, naan, or Rice.
Enjoy your delicious Aloo Palak.
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Nutrition Value
Aloo Palak is a nutritious and flavorful dish, combining the benefits of spinach and potatoes. Here's a breakdown of the key nutrients and calorie content in Aloo Palak:
| Nutrient | Amount per Serving (Approx.) | % Daily Value* |
|---|---|---|
| Calories | 150-200 kcal | 7.5-10% |
| Protein | 2-3 grams | 4-6% |
| Carbohydrates | 20-25 grams | 7-8% |
| Fat | 5-8 grams | 7-12% |
| Fiber | 1-2 grams | 4-8% |
| Saturated Fat | 1-2 grams | 5-10% |
| Cholesterol | 0-5 milligrams | 0-2% |
| Sodium | 50-100 milligrams | 2-4% |
| Sugar | 5-10 grams | N/A |
| Calcium | 10-20 milligrams | 1-2% |
| Iron | 1-2 milligrams | 6-11% |
| Vitamin C | 1-2 milligrams | 1-2% |
| Vitamin A | 10-20 micrograms | 1-2% |
| Potassium | 100-150 milligrams | 2-3% |
| Magnesium | 10-20 milligrams | 2-5% |
| Phosphorus | 40-60 milligrams | 5-8% |
| Dietary Fiber | 1-2 grams | 4-8% |
| Folate | 5-10 micrograms | 1-2% |
| Vitamin K | 0.5-1 micrograms | 1-2% |
| B Vitamins | 0.1-0.2 milligrams | 4-8% |
| Zinc | 0.2-0.5 milligrams | 2-5% |
| Copper | 0.1-0.2 milligrams | 5-10% |
| Manganese | 0.2-0.5 milligrams | 10-20% |
*Percent Daily Values are based on a 2000 calorie diet. Actual daily nutrient requirements may vary depending on individual needs.
These nutritional values may vary slightly depending on the specific recipe and ingredients used to prepare the Aloo Palak.
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