on Apr 26, 2021, Updated Dec 07, 2023
About Aloo Palak Sabzi
Aloo Palak Sabzi is a simple and healthy Indian stir fry made using fresh spinach leaves and potatoes. There are many versions of aloo palak, and each home has its way of making it. Some make it with a simple tempering of garlic and green chilies, some make it dry, and some with a little curry. In this post, I share my favorite style of making aloo palak (dry sabji style) and a few variations. This spinach and potato curry requires minimal ingredients and comes together in under 30 minutes. It is vegan and gluten-free too. Spinach and potatoes are available throughout the year, so you can enjoy this sabji any time. This aloo palak recipe can be easily doubled or tripled. If you are looking to make more such simple aloo recipes for your everyday meals, then here are some of them
Aloo Methi Sabzi Aloo Gobi Aloo Matar Aloo Baingan Aloo Bhindi Aloo Posto Aloo Matar Gobhi Aloo Tuk Achari Aloo
Here are some more palak recipes that you may like
Palak Paneer Palak Chole Palak Paratha Palak Paneer Bhurji
Ingredients
Oil – You can use any cooking oil like sunflower oil, light olive oil, canola oil, or mustard oil to make this simple Indian dish. You can also use ghee (clarified butter) for a richer taste. Potatoes and Spinach – This combination is a bomb. Just see that you get fresh and green palak for the best taste. Do not select the wilted one or one that has marks on it. Frozen spinach also works great in this delicious recipe. Instead of regular spinach, you can also use baby spinach. Use any variety of potatoes that are easily available. Yukon gold potatoes, russet potatoes, or any other variety works fine. Instead of regular potatoes cut into cubes, you can use peeled and quartered baby potatoes. You can use sweet potatoes instead of regular potatoes for a healthier version. Green Chilies – Adjust the amount of green chilies as per your taste. Spices – Add aromatic spices such as coriander powder, turmeric powder, and red pepper flakes to add more flavor. You can replace red chili flakes with red chili powder. Others – Other ingredients such as cumin seeds, onions, garlic, and tomatoes make this aloo palak sabzi taste delicious. You can avoid adding onion and garlic and follow the same process for a “No Onion No Garlic” version. Add a little garam masala powder, cumin powder, and kasuri methi at the end of cooking for a nice taste. I have added tomato for tang, but if you like the sabji tangier, add lime juice, lemon juice, or amchoor (dry mango powder) to the ready sabji.
How To Make Aloo Palak
Start by preparing the spinach and potatoes. Wash 8 oz (225 g) spinach well with water and chop it. Wash 8 oz (225 g) potatoes and peel them using a vegetable peeler. Cut them into 1-inch cubes. Keep the potato cubes soaked in water until ready to use to prevent their oxidation. Heat 2 tablespoon oil in a pan over medium-high heat. Once the oil is hot, add 1 teaspoon cumin seeds and let them crackle for 3-4 seconds. Add 2 teaspoon chopped garlic and 1 teaspoon chopped green chilies and saute for 30 seconds. Add ½ cup chopped onions and cook until they become translucent (2-3 minutes), stirring frequently. Now add the cubed potatoes and mix well. Reduce the heat to low. Cover the pan with a lid. Cook on low heat until the potatoes are tender (10-12 minutes). Stir a few times in between. Add 4 oz (115 g) chopped tomatoes and ½ teaspoon salt and cook for 2-3 minutes until the tomatoes are mushy. Add
1 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon red pepper flakes
and cook for another minute. Now add the chopped spinach and mix everything well. Cover the pan and cook for 3-4 minutes. Remove the lid and mix everything well. Serve hot.
Instant Pot Aloo Palak
Press the SAUTE button on the Instant Pot, and add oil when it says hot. Add cumin seeds once the oil is hot and let them crackle for 3-4 seconds. Add garlic and green chili and saute for 30 seconds. Add onions and cook for 4-5 minutes until they turn slightly brown. Now add tomatoes and cook for another minute. Add salt, coriander powder, turmeric powder, and red pepper flakes. Add cubed potatoes and mix well. Now add the chopped spinach to the pot, but do not stir. Close the pot lid and set the valve to the sealing position. Press CANCEL. Press PRESSURE COOK and set the timer to 1 minute. Once the timer goes off, release the pressure manually by moving the valve to the venting position. Use a kitchen cloth to move the valve. Mix everything well. Press SAUTE again and cook until the liquid, if any, is evaporated. Serve hot.
Variations
No Onion No Garlic – Follow the same recipe, skip adding onion and garlic. Garlic & Green Chili – This version is made with minimal spices. Heat oil and add lots of chopped garlic and green chili to it. Add the potatoes and salt and cook until tender. Add the chopped spinach. Cook for 2-3 minutes. Serve. You can also replace green chilies with broken, dry red chilies for a taste change. With Gravy – Add some water along with the spinach and cook for 4-5 minutes to make aloo palak with gravy. Other Leafy Greens – Replace palak with other green leafy vegetables like fenugreek leaves (methi), amaranth leaves (chaulai), etc, for a taste change.
Serving Suggestions
Serve aloo palak with Indian bread such as Tandoori Roti, Poori, Phulka, Plain Tawa Paratha, Lachha Paratha, or Missi Roti. It can also be served with rice or lightly spiced pulao. My favorite meal is aloo palak with Toor Dal and Phulka and a tangy Kachumber Salad. You can also use it as a stuffing for paratha, sandwiches, dosa, wraps, etc.
Storage Suggestions
Leftover aloo palak dry will easily last in the fridge for about 3 to 4 days. Store it in an airtight container. Reheat only the amount you want to eat, as reheating repeatedly can decrease its shelf life. Also, use a clean and dry spoon whenever you want to remove the curry from the container. If you feel it has become dry or thick while refrigerating, add a little water and heat it properly.
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