Aloo Palak

This aloo palak curry or sabzi recipe is a delicious and healthy side dish from the Indian cuisine. Very easy to make.

Course Side

Cuisine Indian

Keyword aloo palak, aloo palak recipe

recipe vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 110kcal

Author Rachna Parmar

Ingredients

4 cups spinach
2 potatoes
2 green chillies sliced
2 cloves garlic minced
1 tsp. cumin seeds
1 tsp. ground coriander
1 tsp. amchur
½ tsp. garam masala
½ tsp. paprika or red chilli powder
½ tsp. salt
2 tsp. vegetable oil or mustard oil

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 burnt at the bottom.
Add in the spice powders: ground coriander, amchur, garam masala 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 and don’t overcook it. Taste and adjust seasoning.

Notes

I like the potatoes to retain their form and not turn too mushy. Hence, avoid overcooking them to a mash.
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.
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.
You can add other spices to your liking.
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.
I have used cold pressed mustard oil, but any vegetable oil or olive oil works.
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.

Nutrition