Aloo Palak is a simple and delicious Indian stir-fry dish packed with lots of flavor and nutrition. Sautéed in mild spices, Aloo (Potato) and Palak (Spinach) is a wonderful accompaniment to any Indian meal.
Aloo Palak is a simple north-Indian stir fry made with potatoes and palak. In fact, the name of this dish comes from the Hindi words of Aloo meaning potatoes and Palak meaning spinach. Potato is added to a lot of Indian curries and gravies. We have this habit of adding potatoes to anything and everything.
It is a very popular winter-favorite dish in North India. It is also called as Aloo Palak ki Sabji. Similar to my aloo methi recipe, this dish is super easy to make and comes packed with a ton of flavor.
Aloo palak can be made in different ways. I also make it in several ways, sometimes I add water to the spinach and make it like curry and then add potatoes to it. It can also be made as my palak paneer recipe. The recipe I’m sharing today is a dry version of aloo palak. It comes together quickly and what I like most about this recipe is that it uses simple spices and ingredients.
- Potatoes – 10-12 baby potatoes or 2 large potatoes, cut into cubes. I did not peel the skin but you can if you want and also soak for 10-15 to remove the starch. To save time, use parboiled potatoes for this recipe.
- Spinach – Use fresh or frozen. Increase or decrease the amount of spinach as per preference. Baby spinach cooks faster while bunch spinach takes a bit more time.
- Oil, onion, green chili peppers – essentials for almost all Indian recipes.
- Garlic & Ginger – Grate or chop or crush in a mortar or pestle or use paste, if you have any.
- Spices! You’ll need cumin seeds, dried red chilies along with spice powders such as coriander, cumin, red chili, turmeric, and of course salt. Garam masala is optional.
HOW TO MAKE ALOO PALAK
- Wash, drain and chop palak. Set aside to use later.
2. Boil the potatoes with some salt. Alternately, you can leave the potatoes raw and cook them alongside the spinach. I have used baby potatoes for this recipe and did not peel off the skin. You can use Russet potatoes of medium size and cut them into cubes. Soak them for 10 minutes to remove starch.
3. Heat oil in a pan and add cumin seeds and dried red chilies to it. Break red chilies into pieces before adding. Let them sizzle for few seconds.
4. Add chopped garlic, ginger, and green chili and cook until the raw smell goes away.
5. Sauté the onion, with the mixture until soft and translucent.
6. Add potatoes and spices – salt, red chili powder, coriander powder, turmeric, and cumin powder.
7. Mix, add ½ cup water and cover with a lid. Let potatoes cook for 7 to 8 minutes until almost done on medium heat. Open the lid and stir every 2 minutes or so.
8. Start adding the chopped spinach slowly. Stir until the leaves wilt. Cook for 3 to 4 minutes after adding all the spinach.
9. Squeeze in lemon juice and mix. There shouldn’t be any water left at this point.
10. Serve hot with roti, naan, rice, or any of your favorite bread. You can also serve yogurt and chopped red onions on the side if desired.Print