Aloo Palak Recipe

Aloo palak sabzi or spinach leaves with potatoes is a satisfying Indian vegetable side. It is delicious and goes very well with rotis or rice.

In a lot of vegetable side dishes which are normally vegan in the Indian cuisine, potato is used as a filler. Greens and other vegetables are regularly cooked with potatoes. We love potatoes cooked this way.

I avoid frying any vegetables that I cook. I feel that if the produce is fresh then a little sautéing with some fresh spices is all we need for a tasty side dish.

You will also love these other potato and vegetable Indian sides: aloo methi, aloo gobi, aloo tamatar, Dahi ke Aloo, Garlic Roasted potatoes, Aloo Matar, Dum Aloo, Vrat wale aloo and Jeera aloo.

Why You'll Love This Recipe

1. This aloo palak curry recipe is super quick and easy to make. This is my barometer for a good side dish many times.

2. It is also such an easy recipe. A novice can follow the recipe and make a good dish. Also it has basic ingredients that you are likely to easily have in your pantry. If not, substitutions are easy.

3. Greens are healthy for you and this palak aloo is a great recipe to make it tasty so that even the kids enjoy it.

Ingredients

1. Spinach greens: I use a lot of greens in my recipe. So this one uses 4 cups of washed and chopped spinach leaves.

2. Potatoes: 2 or 3 medium potatoes work well in the recipe.

3. Garlic and green chillies: I use about 2 large cloves of garlic minced here. 2 green chillies are added for heat that you can skip if you so wish.

4. Spices: cumin seeds, garam masala, amchur powder, ground coriander, paprika or red chilli powder and salt are used here.

5. Vegetable oil: I love using cold pressed mustard or peanut oil here. But any vegetable oil works.

Variations and Substitutions

1. This is a vegan recipe that uses no dairy. It is gluten free too. In case you wish to avoid potatoes, you can replace with boiled chickpeas, boiled kala chana or sprouted boiled lentils for a healthier variation.

2. You can use other greens like kale, mustard greens, fenugreek greens, beetroot greens, dill in the recipe. A combination of greens can also be used for a diverse nutrient profile.

3. If you don’t have amchur, you could use 2 chopped tomatoes in its place or use any of these amchur substitutes.

Serving suggestions

Aloo palak with a light curry pairs really well with rotis, parathas or naan. Serve with a dal tadka and a nice cucumber salad for a complete nutritious meal.

You can also serve spinach and potatoes with boiled rice.

Instructions

Take fresh palak or spinach greens. Discard any thick stems and wash off the greens well ensuring that there is no grime left.

Dry the spinach and chop finely. Keep aside. Take potatoes, peel and cube. Finely mince garlic and slit green chillies (optional).

Now that all the chopping is done, heat vegetable oil in a pan. Add 1 tsp. cumin seeds and allow to sputter.Add in the minced garlic and sliced chillies (if using).

Cook for 30 seconds. Add in the cubed potatoes and sauté on low heat for 5 minutes. Keep stirring to prevent the potatoes from sticking to the bottom.

You could also sprinkle about 1 tsp. water so that the potatoes cook without getting stuck to the bottom and getting burnt. You could cover the pan too.

Add in the spice powders: ground coriander, amchur, garam masala, paprika or red chilli powder and salt and mix well.

Now add chopped spinach leaves after potatoes are half cooked and allow them to wilt.

They reduce in volume and leave out a lot of liquid.

Cook till the liquid has almost dried up and the potatoes are done. Stir well.

Take it out and serve hot.

I love the vibrant green color of spinach so take care not to overcook it. Taste and adjust seasoning.

Expert Tips

1. I like the potatoes to retain their form and not turn too mushy. Hence, avoid overcooking them to a mash.

2. You can leave as much gravy as you like in the vegetable dish. I prefer it to be dry so I dry out the moisture.

3. You can saute some onion and tomato before adding in the potato is you want more curry in this side instead of a stir fry like I have done here.

4. You can add other spices to your liking. 

5. If you don’t have amchur, you can use tomatoes or lemon juice in the recipe. If you like it spicy, add some cayenne or chilli flakes to the recipe.

6. I have used cold pressed mustard oil, but any vegetable oil or olive oil works.

7. This aloo palak can be stored in the fridge in an air tight container for upto 3 days. Heat through and serve. You can freeze it and keep for upto 2 months in the freezer.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, frozen spinach cuts down on the work of washing and chopping spinach. Thaw it and use after removing excess moisture. The texture and colour will be different from fresh spinach.

2. Can I make aloo palak ahead of time?

Yes, aloo palak tastes even better the next day as the flavors have had time to meld together. Just reheat on the stovetop or in the microwave before serving.

Here's the recipe card:

📖 Recipe Card