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.
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. As spinach and potatoes are available throughout the year, you can enjoy this sabji any time of the year.
This Aloo Palak is,
- Gluten Free
- Mildly Spiced
- Simple + Quick
- Perfect for everyday meals
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 finely.
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 tbsp vegetable oil is a pan. Once the oil is hot, add 1 tsp cumin seeds and let them crackle for 3-4 seconds.
Add 2 tsp chopped garlic and 1 tsp chopped green chilli and saute on medium high heat for 30 seconds.
Add ½ cup chopped onion 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 4 oz (115 g) chopped tomato and salt to taste and cook for 2-3 minutes until the tomatoes are mushy.
Add 1 tsp coriander powder, ½ tsp turmeric powder, and 1 tsp red chilli 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.
Frequently Asked Questions
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 tsp 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.
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.
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.
You can also use it as a stuffing for paratha, sandwiches, dosa, wraps etc.
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.
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Aloo Palak Recipe
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 teaspoons chopped garlic
- 1 teaspoon chopped green chili
- ½ cup chopped onion
- 8 ounces potato (peeled and cubed)
- 4 ounces chopped tomato
- salt (to taste)
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chili flakes
- 8 ounces spinach (chopped)
- Start by preparing the spinach and potatoes. Wash 8 oz (225 g) spinach well with water and chop it finely.
- 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 tbsp vegetable oil in a pan.
- Once the oil is hot, add 1 tsp cumin seeds and let them crackle for 3-4 seconds.
- Add 2 tsp chopped garlic and 1 tsp chopped green chilli and saute on medium high heat for 30 seconds.
- Add ½ cup chopped onion and cook until they become translucent (2-3 minutes).
- Now add the cubed potatoes and mix well.
- Cover the pan with a lid and cook on low heat until the potatoes are tender (10-12 minutes).
- Add 4 oz (115 g) chopped tomato and salt to taste and cook for 2-3 minutes until the tomatoes are mushy.
- Add 1 tsp coriander powder, ½ tsp turmeric powder, and 1 tsp red chili 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.