Should I boil the spinach before making aloo palak?

No. Chopped raw spinach wilts straight into the masala and keeps more flavour. Boiling first is only needed for a smooth palak purée.

Why does my aloo palak taste bitter?

Usually the spinach was old with thick stalks, or it was undercooked. Use fresh young leaves and cook until the water dries and the oil separates.

Aloo Palak Recipe (Pakistani, Step by Step)

Name: Aloo Palak
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Pakistani
Ingredients: 3 pao Spinach (palak), about 2 bunches, washed and chopped; 3 medium potatoes Potatoes, peeled, cut into 2 cm cubes; ⅓ cup Cooking oil; 1 tsp Cumin seeds (zeera); 1 medium onion Onions, finely chopped; 1 tbsp Ginger-garlic paste; 2 medium tomatoes Tomatoes, chopped; 3 Green chillies, chopped; 1¼ tsp Salt, adjust to taste; 1 tsp Red chilli powder; ½ tsp Turmeric (haldi); 1 tsp Coriander powder; ¼ cup Water; ¼ tsp Garam masala

Method

Wash the spinach in a sink of water two or three times, lifting it out so the grit stays behind. Drain well and chop it fairly fine, stalks and all.
Heat the oil in a wide pan on medium heat. Add the cumin and let it sizzle, then add the onion and fry until light golden.
⏱ 6 min
Add the ginger-garlic paste and fry for a minute, then add the tomatoes, green chillies, salt, red chilli, turmeric and coriander powder. Cook, stirring, until the tomatoes break down and the oil starts to separate.
⏱ 6 min
Add the potatoes and stir to coat them in the masala. Add the water, cover and cook on low-medium heat until the potatoes are almost tender.
⏱ 10 min
Add the spinach in handfuls, stirring each lot in as it wilts. Cover for a few minutes until it has all collapsed.
⏱ 5 min
Uncover, turn the heat up to medium-high and keep stirring until all the spinach water has dried off and the oil shows around the edges. This bhunai is what makes it taste good.
⏱ 10 min
Sprinkle over the garam masala, stir once and take off the heat.