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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Aloo Palak

    Published: Apr 26, 2021 | Last Updated On: Apr 27, 2021 by Neha Mathur

    Aloo Palak

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    Jump to Recipe

    Aloo Palak is a healthy and nutritious Indian potato and spinach stir fry. Made using simple ingredients, it comes together in under 30 minutes (vegan, gluten-free).

    If you are looking to make more such simple aloo recipes for your everyday meals, then here are some of them – Aloo Methi, Aloo Gobi, Aloo Matar, Aloo Baingan, Aloo Bhindi, Aloo Posto, and Aloo Matar Gobhi.

    Aloo palak served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Aloo Palak
    • Instant Pot Aloo Palak
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Aloo palak 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 own 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. Today, I am sharing my favorite style of making aloo palak (dry sabji style), along with 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. As spinach and potatoes are available throughout the year, you can enjoy this sabji any time of the year.

    Ingredients

    Oil – You can use any vegetable oil or even mustard oil to make this sabzi. You can even choose ghee/clarified butter, for a richer taste.

    Potatoes & 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 recipe.

    You can even use sweet potatoes instead of regular potatoes, for a healthier version.

    Green Chilies – Adjust the amount of green chilies as per your taste.

    Spices – To add more flavor, add in some basic spice powders such as coriander powder, turmeric powder, and red chili flakes.

    Others – Other ingredients such as cumin seeds, onion, garlic, and tomato combined make this curry taste delicious.

    You can avoid adding onion and garlic and follow the same process for “No Onion No Garlic” version.

    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 vegetable 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.

    Cumin seeds added to hot oil.

    Add 2 teaspoon chopped garlic and 1 teaspoon chopped green chili and saute for 30 seconds.

    Garlic and green chili added to the pan.

    Add ½ cup chopped onions and cook until they become translucent (2-3 minutes).

    Onions added to the pan.

    Now add the cubed potatoes and mix well.

    Potatoes added to the pan.

    Cover the pan with a lid. Cook on low heat until the potatoes are tender (10-12 minutes).

    Pan covered with a lid.

    Add 4 oz (115 g) chopped tomatoes and salt to taste and cook for 2-3 minutes until the tomatoes are mushy.

    Tomatoes added to the pan.

    Add 1 teaspoon coriander powder, ½ teaspoon turmeric powder, and 1 teaspoon red pepper flakes and saute for another minute.

    Coriander powder, turmeic powder and red pepper lakes added to the pan.

    Now add the chopped spinach and mix everything well.

    Chopped spinach added to the pan.

    Cover the pan and cook for 3-4 minutes on medium heat.

    Pan covered.

    Remove the lid and mix everything well. Serve hot.

    Ready aloo palak.

    Instant Pot Aloo Palak

    Press SAUTE and when it says hot, add oil to the pot. Once the oil is hot, add cumin seeds and let them crackle for 3-4 seconds. Add garlic and green chili and saute for 30 seconds.

    Add onions and fry for 4-5 minutes until it turns 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 lid of the pot 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.

    Frequently Asked Questions

    How to wash spinach?

    Separate the spinach leaves from the thick stems and discard the stems. You can keep the soft and tender stems though. Fill a large pot with water and add the spinach leaves to the pot.

    You can also add a few teaspoon of vinegar or baking soda to the water while washing the spinach to get rid of any pesticides or chemicals.

    Rub them gently with your palms and then let them sit for a minute. Now gently remove the leaves from the top of the water. the mud in them will settle down in the pot. Discard the water with mud and repeat this process 2-3 times until the water runs clear.
    Drain and use.

    To save time, buy already washed and dried spinach leaves. They are easily available in the produce section of any supermarket. You can also buy it in bulk from Costco.

    How to make it with pureed spinach?

    To make it with pureed spinach, boil the potatoes separately until tender. Peel, and cube the potatoes and keep them aside. Make the masala as mentioned in the recipe below. Once the masala is ready, add in the spinach puree and cook for 5 to 6 minutes, until the curry leaves oil from the side. Once done, add the cubed boiled potatoes, cook for 2 to 3 minutes and it is ready to be served.

    Variations

    No Onion No Garlic – Follow the same recipe, just 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.

    Instant Pot Recipe – Press SAUTE and when it says hot, add oil to the pot. Once the oil is hot, add cumin seeds and let them crackle for 3-4 seconds. Add garlic and green chili and saute for 30 seconds.

    Add onion and fry for 4-5 minutes until it turns slightly brown. Now add tomato and cook for another minute. Add salt, coriander powder, turmeric powder, and red chili flakes. Add cubed potatoes and mix well.

    Now add the chopped spinach to the pot but do not stir. Close the lid of the pot 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.

    With gravy – Add some water along with the spinach and cook for 4-5 minutes to make aloo palak with gravy.

    Serving Suggestions

    Serve aloo palak with Indian bread such as Poori, Phulka, Tawa Paratha, Laccha Paratha, or Missi Roti. It can also be served with rice or lightly spiced pulao.

    My fav meal is aloo palak with toor dal and phulka along with a tangy kachumber salad.

    You can also use it as a stuffing for paratha, sandwiches, dosa, wraps, etc.

    Storage Suggestions

    Aloo palak will easily last in the fridge for about 3 to 4 days. Store it in an air-tight container. Reheat only the amount you want to eat, as reheating, again and again, can decrease its shelf life.

    Also use a clean and dry spoon, every time you want to take out the curry from the container. If you feel it has become a little dry or thick while refrigerating, then add in a little water and heat it properly.

    You Might Also Like

    • Dry Paneer Bhurji (Indian Style Scrambled Cottage Cheese)
    • Maharashtrian Potato Bhaji (Batata Bhaji)
    • Bhindi Do Pyaza (Stir Fried Okra Onion Curry)
    • Palak Chole

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Aloo palak is a healthy and nutritious Indian potato and spinach stir fry. Made using simple ingredients, it comes together in under 30 minutes (vegan, gluten-free).

    Aloo Palak Recipe

    Aloo palak is a healthy and nutritious Indian potato and spinach stir fry. Made using simple ingredients, it comes together in under 30 minutes (vegan, gluten-free).
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 91kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 2 teaspoons chopped garlic
    • 1 teaspoon chopped green chili
    • ½ cup chopped onions
    • 8 ounce potatoes (225 g, peeled and cubed)
    • 4 ounce chopped tomatoes (115 g)
    • salt (to taste)
    • 1 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon red pepper flakes
    • 8 ounce spinach (225 g, chopped)
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    Instructions

    • Heat vegetable oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds and let them crackle for 3-4 seconds.
    • Add garlic and green chili and saute for 30 seconds.
    • Add onions and cook until they become translucent (2-3 minutes).
    • Now add the cubed potatoes and mix well.
    • Cover the pan with a lid. Cook on low heat until the potatoes are tender (10-12 minutes).
    • Add tomatoes and salt and cook for 2-3 minutes until the tomatoes are mushy.
    • Add coriander powder, turmeric powder, and red pepper flakes and saute for another minute.
    • Now add the chopped spinach and mix everything well. Cover the pan and cook for 3-4 minutes on medium heat.
    • Remove the lid and mix everything well. Serve hot.

    Notes

    You can use any vegetable oil or even mustard oil to make this sabzi. You can even choose ghee/clarified butter, for a richer taste.
    Use sweet potatoes instead of regular potatoes, for a healthier version.
    Adjust the amount of green chilies as per your taste.
     

    Nutrition

    Calories: 91kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 59mg | Potassium: 400mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5053IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 2mg
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    More Veg Curry Recipes

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