Aloo Palak Recipe| Potatoes Spinach Stir Fry | Aloo Palak Ki Sabzi

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Aloo palak is a super easy sabzi recipe made with fresh palak (spinach) and cubed potatoes.

This is a vegan, gluten-free, beginner-friendly recipe.

This is a dry version of aloo palak making it the best option to pack for lunch box along with soft chapatis.

About Aloo Palak

Aloo palak in English translates to Spinach Potato stir fry. This is one of the simple, easy and quick recipes that is popular in many Indian households.

This vegan sabzi can be made in a jiffy and does not require any fancy ingredients. Made with just basic pantry staples this nutritious vegetable taste delicious and filling.

There are two versions of making aloo palak sabzi. One is this dry sabzi where in the spinach is roughly copped and added to potatoes and the other is the gravy versoin where in spinach puree is used that is cooked along with boiled potatoes.

The dry version makes a perfect lunch box recipe and the gravy version makes a perfect weekend recipe along with some paratha or poori.

The gravy version of this recipe is what is mostly served in Indian restaurants.

Aloo palak is made almost in every Indian household with slight variations here and there depending on region to region.

Aloo palak sukhi sabzi pairs best with phulka, chapati, roti or as a side dish with dal rice.

At home, we love to include spinach a lot in our diet. As palak and potatoes are available all throughout the year, I always have the spinach handy stocked in my refrigerator.

This aloo palak dry sabzi is always on my weekly menu list. Many times I make this for lunch box along with phulka and cucumber salad by the side.

Apart from making this aloo palak, we also make lots of palak recipes like corn palak curry, palak dhokla, palak poori, palak paratha, palak paneer to name a few.

lngredients

Palak (Spinach) – Make sure to use fresh palak leaves for making this stir fry. You can also use frozen spinach if you cannot get the fresh one.

Aloo (Potatoes) – Potatoes make the base of this sabzi. We Indians love our potatoes in most vegetables as they bring that mouthfeel texture to the dish.

Onion & Tomatoes – They impart a nice texture and taste to this aloo palak. You can also make this sabzi without adding them and it still tastes good.

Spices & Herbs – We will require, cumin seeds, ginger, garlic, dry red chillies along with spices likes garam masala, red chilli powder, and coriander powder to name a few.

Oil – To make this delicious spinach aloo I have used 2 tablespoons of sunflower oil.

Water – To cook potatoes.

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Variations

You can make a curry version of this recipe by blanching the spinach leaves and blend to a puree. Add boiled potatoes and there you go a perfect aloo palak restaurant style which can be enjoyed with butter paratha or naan.

You can also make this dry sabzi without onion and garlic.

Serving Suggestions

This spinach potato sabzi pairs best with chapati, roti and poori.

It also makes a delicious side dish with dal and rice.

You can also spread this sabzi over the bread and make a sandwich out of it.

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Storage Options

This aloo palak sabzi stays good for 3-4 days in the fridge. Store this aloo palak sabzi in a container in the refrigerator. Reheat before serving.

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Step-by-Step Aloo Palak Sabzi (Spinach Potato Stir Fry)

How to Make Aloo Palak Sabzi (Spinach Potato Sabzi)

• Heat oil in a saucepan, add cumin seeds and let them sizzle. Add dry red chillies and ginger garlic paste.

• Saute the paste till the raw smell of ginger-garlic fades away. Add finely chopped green chillies.

• Add finely chopped onions and saute till translucent.

• Add cubed potatoes and mix.

• Add a cup of water for the potatoes to cook.

• Add turmeric powder and finely chopped tomatoes.

• Once half-cooked, garam masala powder, coriander powder and red chilli powder.

• Mix and cover the vegetable for 1-2 minutes so that the spices are nicely incorporated with the potatoes.

• Add chopped spinach leaves.

• Add salt to taste.

• Mix and cook spinach for 3-4 minutes.

• Aloo Palak Sabzi (Spinach Potato Stir Fry) is ready. Serve with flatbreads or as a side dish with dal rice.

Note:

You can make a curry version of this recipe by blanching the spinach leaves and blend to a puree. Add boiled potatoes and there you go a perfect aloo palak restaurant style which can be enjoyed with butter paratha or naan.

You can also make this dry sabzi without onion and garlic.

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