Aloo Palak Sabji is an easy, healthy, vegan Indian side dish made with potatoes, spinach, onion and with few basic spices. It tastes best with roti or poori or even with dal and rice. Let’s see how to make this recipe with step by step instructions.
What is Aloo Palak?
Aloo means potato and palak to spinach is a popular Indian side dish which you can prepare with simple ingredients. There are so many variations in making this sabzi. Today i am sharing the dry version which is so easy.
The spinach potato stir fry recipe is one of the easiest side dishes which you can make within 30 minutes. Sometimes I add water and tomatoes to this recipe to make curry.
If you like spinach and aloo then here are some of my favourite recipes Spinach Dal, Jeera Aloo, Peas Potato Curry
Do you enjoy Indian cuisine, then you'll love these Vegetarian Recipes.
Jump to:
Why you'll love this palak aloo
- Easy to prepare
- Vegan and gluten-free recipe
- Ready in 30 minutes
- The best way to eat it is with simple roti, rice and dal.
You can follow me on Facebook, Pinterest, Twitter, Instagram, for up to date or subscribe to my Youtube channel. Then don’t forget to subscribe to my blog to get new recipes right into your inbox for free.
Green vegetables such as spinach are some of my favourites. Sometimes I use only spinach to make the sabji by adding dry red chillies, cumin seeds, crushed garlic, and turmeric powder. This dish also goes great with rice and rotis.
Ingredients you'll need
Here's a list of ingredients you'll need to make this stir fry
- Spinach - I used baby spinach to make this stir fry,you can use regular one too
- Onion, Potatoes are used
- Spices- Red chilli powder, coriander powder, turmeric powder and garam masala are used
- Garlic, dry red chillies, cumin seeds, urad dal+mustard seeds, channa dal, curry leaves are used
For the details of the exact quantities of each ingredient, check the recipe card below
How to make aloo palak recipe : step by step
Heat a pan with oil, once the oil is hot add the cumin seeds,mustard+ urad dal, channa dal and saute for a few minutes. Then add dry red chillies, crushed garlic and fry for a few seconds.
Add finely chopped onion, a few curry leaves and saute for a few minutes until the onion turns translucent.
Next, add the chopped potatoes and mix well.
Add turmeric, coriander, red chilli powder, salt and mix well with potatoes, without burning the spices.
Cover and cook on medium heat for 6-7 minutes or until the potatoes are 90% cooked. Open the lid in between and stir them otherwise they will stick to the pan. Don't overcook them.
Spinach aloo stir fry
Add chopped spinach in batches and mix well. Cook for 3-5 minutes until all the spinach is combined well with the potatoes.
Finally, add garam masala and switch off the heat.
Serve the stir fry with roti or rice and dal
Substitutions
- Leafy vegeatbles - instead of spinach, you can use fenugreek leaves(methi)
- Garam masala - In place of Garma masala, you can squeeze half a lemon juice.
Storage
This spinach potato stir fry stays good for 2- 3 in the fridge.
It stays good in the freezer for 1 month. First, allow the fry to cool completely and store them in a freezer-safe box and use it within 1 month.
Tips and tricks
- Cut the potatoes into small pieces approx. ½", so that they cook fast while making the fry.
- Chop the spinach finely before adding to the pan, for chopping you can use a food processor also, but I prefer chopping them with hands.
- When adding the dry spices always keep an eye on them and saute without burning, otherwise, they will stick to the bottom of the pan. To avoid it just sprinkle some water and mix well.
Frequently asked questions
Yes, you can use frozen spinach. Sometimes when I get bulk packets of spinach, I store them in the freezer and use them.
Aloo palak paries well with any Indian breads like roti, paratha and also with Ghee rice, Jeera rice and Dal
More stir fry recipes you'll love
📖 Recipe
Aloo Palak Recipe
Ingredients
- 2 cups Baby spinach
- 2 medium Potatoes chopped into small pieces
- 1 medium Onion chopped
- 1 teaspoon Cumin seeds
- ½ teaspoon Urad dal
- ½ teaspoon Mustard seeds
- ½ teaspoon Channa dal
- 2 Garlic crushed
- 2 Dry red chillies
- 1 teaspoon Red chilli powder
- ½ teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Garam masala
- Salt as per taste
- 2 tablespoon Oil
- Curry leaves
Instructions
- Heat a pan with oil, once the oil is hot add the cumin seeds,mustard+ urad dal, channa dal and saute for a few minutes. Then add dry red chillies, crushed garlic and fry for a few seconds.
- Add finely chopped onion, a few curry leaves and saute for a few minutes until the onion turns translucent.
- Next, add the chopped potatoes and mix well.
- Add turmeric, coriander, red chilli powder, salt and mix well with potatoes, without burning the spices.
- Cover and cook on medium heat for 6-7 minutes or until the potatoes are 90% cooked. Open the lid in between and stir them otherwise they will stick to the pan. Don't overcook them.
- Add chopped spinach in batches and mix well. Cook for 3-5 minutes until all the spinach is combined well with the potatoes.
- Finally, add garam masala and switch off the heat.
- Serve the stir fry with roti or rice and dal
Nutrition
Do you love this recipe? If you’ve tried this and liked it, then I love to hear from you all. Give a star rating and let me know in the comments below. Also, tag me in your creations on Instagram @pavaniskitchen as I'd love to see your pictures. Don't forget to use #pavaniskitchen
Leave a Reply