Aloo Palak Methi (Pakistani Spinach, Fenugreek & Golden Potato Skillet) – Authentic Pakistan Recipe
Deeply aromatic Punjabi home skillet where golden potatoes soak up spinach and fragrant fenugreek.
- Country of Origin
- 🇵🇰 Pakistan (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Cubed Yukon Gold potatoes pan-seared golden, Chopped fresh spinach, Ripe tomatoes, Dried kasuri methi (fenugreek leaves), Cumin seeds
Ingredients for Aloo Palak Methi (Pakistani Spinach, Fenugreek & Golden Potato Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed Yukon Gold potatoes pan-seared golden, prepped into bite-sized pieces
- 1.5 cups chopped fresh spinach, washed and trimmed
- 1 cup ripe tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with dried kasuri methi (fenugreek leaves)
- 1.5 tbsp traditional Pakistan seasoning (cumin seeds, garlic, ginger, green chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and dried kasuri methi (fenugreek leaves) for 2–3 minutes until softened and fragrant.
- Add cubed Yukon Gold potatoes pan-seared golden and chopped fresh spinach along with cumin seeds, garlic, ginger, green chili, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with ripe tomatoes and serve straight from the skillet.