Easy Aloo Palak Potato And Spinach Stir Fry

Aloo (Potato) and Palak (Spinach) are vegetables that I always keep in my house. I love to cook this healthy spinach dish often as it is quick to make and also healthy. Make some hot roti and raita along and we have a delicious dinner ready in no time. I have included the steps to make Aloo Palak on the stovetop and in instant pot. Palak (Spinach) is a versatile vegetable with many nutrients and vitamins. Some of my favorite and go-to spinach recipes are Palak Paneer, Dal Palak, Spinach Rice, and Spinach Artichoke Lasagna.

Watch How to Make Aloo Palak

What is Aloo Palak?

Aloo Palak is a dish found in different variations across India and is quite popular during the winter season, similar to Aloo Methi. It can be cooked in two variations – dry and gravy. This recipe is the dry version and is also known as Aloo Palak Subzi. The word Subzi means vegetable curry or stir fry in Hindi. The aloo palak ingredients are very less and will be available in our pantry at any time. All you need is:

Aloo (Potato) Palak (Spinach) Spices

Why you will love this Potato & Spinach Curry?

Simple, yet delicious and nutritious. It is quick and easy to make. Vegan & Gluten free It is mild and not too spicy. You can always add more spice to taste Kid-friendly

Are Palak Aloo and Saag Aloo the Same?

Aloo Palak and Saag Aloo are similar dishes with a few differences. While both recipes have potatoes and leafy greens, the type of greens used sets them apart. Palak Aloo specifically uses spinach, whereas saag aloo has a variety of greens such as mustard greens, fenugreek leaves, or a combination of several leafy vegetables. Another main difference between this Aloo Palak and the Saag is that the saag is heavy on spinach (and other greens) and the spinach is mashed to a saucy texture. In this Aloo Palak, there are more potatoes and the spinach is not mashed.

Ingredients

Oil: Use any cooking oil of your choice. You can also use ghee if you prefer. Cumin seeds: They add a warm and earthy flavor to the dish. Whole Red Chili: It has a mild heat and smoky taste to the curry. Asafoetida (Hing): Asafoetida is a spice with a unique flavor that enhances the overall taste. It is optional and can be skipped if you prefer a gluten-free version. Garlic: It adds a delicious and aromatic touch to the recipe. I use finely chopped garlic in this recipe. Potatoes: They are the dish’s star, providing a hearty and filling element. Use russet or Yukon gold potatoes. Spinach: Adds a vibrant green color and brings a nutritious element to the curry. Water: To adjust the consistency of the curry while cooking. Garam Masala: A blend of aromatic spices adds a rich and complex flavor to the dish. Dry Mango powder or lime juice: Adds a tangy and slightly sour taste, balancing the dish’s flavors. You can use lime or lemon juice here. Spices: You’ll need turmeric, coriander powder, ground cumin, red chili powder, and salt.

How to Make Aloo Palak?

The main work of this dish is chopping the potatoes and spinach. Once this is done, making this aloo palak curry is a breeze. I used baby spinach leaves in this recipe.

Heat oil on medium heat in a heavy-bottom pan. Add some cumin seeds and whole red chilis and let them sizzle. Then add asafoetida, and garlic to the pan and fry till the garlic turns golden in color. Once the garlic changes color, add the spices and mix well. Be sure to lower the flame before adding the spices. Then add the cubed potatoes along with some water and mix them well with the spices. Cover the lid and let the mixture cook till the potatoes are half cooked in about 4-5 minutes. Add the chopped spinach leaves to the pan and mix well with the potatoes. Cook for another 4-5 minutes until the spinach softens.

Add garam masala and dry mango powder to the curry. Make sure the water is well-absorbed by the veggies. Serve this healthy aloo palak with roti or paratha.

How to make Aloo Palak in the Instant Pot?

Heat oil in the instant pot on sauté mode. Add some cumin seeds and whole red chilis and let them sizzle. Then add asafoetida, and garlic and fry till the garlic turns golden in color. Once the garlic changes color, add the spices and mix well. Then add the cubed potatoes along with some water and mix them well with the spices. Add the chopped spinach leaves on top of the potatoes. Do not stir. Press Cancel. Close the lid with the vent in the sealing position and pressure cook for 0 minutes at high pressure. Quick release the pressure and open the lid. There will be some liquid. Add garam masala and dry mango powder to the curry. Now turn on saute mode and saute for 1-2 minutes. This will help to dry the liquid. Aloo Palak is ready to be served.

Tips to Make Perfect Aloo Palak

Here are some tips that will help you perfect this simple yet delicious vegan recipe:

Add the spinach only after the potatoes are more than half cooked. This saves the spinach from being overcooked. I don’t use onions in this recipe, but if you like onions, you can add them to this aloo palak sabzi. Sauté them along with garlic, till they become golden brown, and then follow the same steps. If you want a completely dry stir fry texture for this Aloo Palak, I suggest using the stovetop method.

Variations

Aloo Palak is a versatile dish that can be customized to suit your taste. Here are a few variations you can try:

Aloo Palak Bhurji: Mash the cooked potatoes and spinach to create a deliciously spiced scramble. Aloo Palak Punjabi Style: Add a tempering of whole spices like cinnamon, cloves, and cardamom for a traditional Punjabi twist. Experiment with additional Indian spices like coriander powder, fenugreek leaves, or mustard seeds to enhance the flavors.

What to Serve with Aloo Palak?

Aloo Palak goes well with any Indian flatbread such as roti or paratha. It can also be served along with dal fry and rice or quinoa.

How to Store?

Leftover Aloo Palak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving. I don’t recommend freezing this dish, as the texture of the potatoes and spinach may change upon thawing.