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Home » Recipes » Side Dishes

Aloo Palak (Potato Spinach Stir Fry)

Dec 31, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Aloo Palak Sabzi (Potato and Spinach Stir Fry) is a simple, delicious Indian stir fry recipe made with potatoes (aloo), fresh spinach leaves (palak), and a few spices. This flavorful side dish is best enjoyed with flatbread like roti, naan, paratha, or steamed rice and dal.

aloo palak served in a bowl with chapati and salad on the side
Jump to:
  • This Aloo Palak Recipe
  • Aloo Palak Ingredients
  • How to Make Aloo Palak Sabzi
  • Serving Suggestions
  • Storage Instructions
  • Tips to Make the Best Aloo Palak
  • Variations
  • More Spinach Recipes
  • More Indian Stir Fry Recipes
  • Aloo Palak

This Aloo Palak Recipe

✓ Done in less than 30 minutes.

✓ Requires only a few ingredients from the pantry.

✓ Great use of fresh palak leaves.

✓ Perfect side dish for busy weeknight lunch and dinner.

✓ Pairs well with Indian flatbread like roti, naan, paratha, or rice.

✓ is vegan, vegetarian, and gluten-free.

Aloo Palak Ingredients

  • Potato (Aloo): I have used 3 medium Yukon gold potatoes cut into ¾-inch pieces. You can use any variety of potatoes.
  • Palak (Spinach Leaves): I used fresh baby spinach. You can use frozen spinach too. You can also increase the quantity of palak in the stir fry.
  • Onion: I have used one small red onion.
  • Garlic: use freshly minced garlic for the best flavor.
  • Green Chili: I used 2 Thai chilies for the heat.
  • Oil: I have used olive oil in this recipe, you can use any cooking oil.
  • Spices: Cumin seeds, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder are all you need to season this aloo palak sabzi recipe. You can increase or decrease the spices according to your preference.
  • Lime juice: use freshly squeezed lime/lemon juice. If you don't have one, you can replace it with ½ teaspoon of amchur powder (dry mango powder).
aloo palak ingredients

How to Make Aloo Palak Sabzi

Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.

Next, add minced garlic, green chili, and saute for a few seconds.

step to saute cumin seeds and garlic collage

Add onions and saute until the onions turn light brown.

Then add cubed potatoes, mix well and saute for 2-3 minutes.

step to saute onions and potato cubes collage

Add spices like turmeric, red chili powder, coriander powder, cumin powder, and salt, 2-3 tablespoons of water. Cover, and cook the potatoes for 5 to 6 minutes until they are fork-tender. You may stir once or twice in between.

step to cook potatoes with spices and water collage

Then add chopped spinach leaves and cook for another 5 to 6 minutes uncovered (keep stirring in between), until the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.

Lastly, add lime juice (or amchur powder) and garam masala and mix well. Turn off the heat.

step to cook palak collage

Serve dry Aloo palak with roti or bread of your choice.

potato spinach stir fry served in a bowl with chapati and salad on the side

Serving Suggestions

Serve Aloo Palak Sabzi as a side dish with roti, chapati, poori, or other Indian breads.

You can also enjoy it with steamed rice and dals like dal tadka or masoor dal with boondi raita on the side.

Storage Instructions

  • Refrigerator: This potato spinach leaves stir fry will keep well in the refrigerator for up to 2-3 days in an air-tight container.
  • Freezer: It freezes well. Cool down completely, and then store it in a freezer-safe container for up to a month.
  • Reheat: You can splash some water and reheat aloo palak in the microwave or stovetop. If frozen, thaw it for a few hours on the kitchen top before reheating.

Tips to Make the Best Aloo Palak

  • Fresh vs. Frozen Spinach Leaves: Using fresh and tender spinach leaves is ideal for this aloo palak recipe, but frozen spinach works just fine. If using frozen spinach, you may have to saute it a bit longer to get rid of any extra water content.
  • Quantity: You can increase or decrease the amount of spinach according to your preference.
  • Parboiled Potatoes: You can also parboil the potatoes in the pressure cooker and use them in this recipe. It saves some time while cooking.

Variations

  • Type of Potatoes: Baby potatoes, red-skinned potatoes, Yukon gold, or new potatoes are perfect for making potato palak leaves stir fry.
  • Other Greens: If you can't find fresh palak leaves, substitute them with chopped fenugreek (methi), or moringa leaves.
  • No Onions No Garlic: You can skip onions and garlic to make no onion, no garlic aloo palak sabji.

More Spinach Recipes

  • Palak Paneer
  • Spinach Dal
  • Palak Paratha
  • Palak Biryani
  • Spinach Corn Sandwich
  • Chana Saag (Chickpea Spinach Curry)
  • Palak Paneer Paratha

More Indian Stir Fry Recipes

  • Potato Broccoli Stir Fry
  • Carrot Beans Stir Fry
  • Potato Moringa
  • Zucchini Stir Fry
  • Broccoli Paneer Bhurji
  • Lauki Ki Sabzi

If you’ve tried this easy aloo palak recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

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potato spinach stir fry served in a bowl with chapati and salad on the side

Aloo Palak

Bhavana Patil
Aloo Palak Sabzi (Potato and Spinach Stir Fry) is a simple, delicious Indian stir fry recipe made with potatoes (aloo), fresh spinach leaves (palak), and a few spices.
5 from 1 vote
Print Recipe Pin Recipe
Servings: 3
Calories : 283
Course: Side Dish
Cuisine: Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 15 minutes
Total Time : 25 minutes

Ingredients
  

  • 2 tablespoons oil
  • ½ teaspoon cumin seeds (jeera)
  • 3 cloves garlic minced
  • 2 green chilies finely chopped
  • 1 small onion (about ½ cup)
  • 3 medium potatoes (about 300 grams, cut into ¾ inch pieces)
  • 3-4 cups spinach finely chopped, (about 8-10 oz)
  • 1 tablespoon lime juice
  • 2-3 tablespoon water or as needed

Spices

  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon garam masala
  • salt to taste

Instructions
 

Stovetop Pot Method

  • Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
  • Next, add minced garlic, green chili, and saute for a few seconds.
    step to saute cumin seeds and garlic collage
  • Add onions and saute until the onions turn light brown.
  • Then add cubed potatoes, mix well and saute for 2-3 minutes.
    step to saute onions and potato cubes collage
  • Add spices like turmeric, red chili powder, coriander powder, cumin powder, and salt, 2-3 tablespoons of water. Cover, and cook the potatoes for 5 to 6 minutes until they are fork-tender. You may stir once or twice in between.
    step to cook potatoes with spices and water collage
  • Then add chopped spinach leaves and cook for another 5 to 6 minutes uncovered (keep stirring in between), until the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.
  • Lastly, add lime juice (or amchur powder) and garam masala and mix well. Turn off the heat.
    step to cook palak collage
  • Serve dry Aloo palak with roti or bread of your choice.
    potato spinach stir fry served in a bowl with chapati and salad on the side

Notes

Tips to Make the Best Aloo Palak

  • Fresh vs. Frozen Spinach Leaves: Using fresh and tender spinach leaves is ideal for this aloo palak recipe, but frozen spinach works just fine. If using frozen spinach, you may have to saute it a bit longer to get rid of any extra water content.
  • Quantity: You can increase or decrease the amount of spinach according to your preference.
  • Parboiled Potatoes: You can also parboil the potatoes in the pressure cooker and use them in this recipe. It saves some time while cooking.

Variations

  • Type of Potatoes: Baby potatoes, red-skinned potatoes, Yukon gold, or new potatoes are perfect for making potato palak leaves stir fry.
  • Other Greens: If you can't find fresh palak leaves, substitute them with chopped fenugreek (methi), or moringa leaves.
  • No Onions No Garlic: You can skip onions and garlic to make no onion, no garlic aloo palak sabji.

Nutrition

Calories: 283kcalCarbohydrates: 45gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 145mgPotassium: 1147mgFiber: 7gSugar: 4gVitamin A: 2928IUVitamin C: 58mgCalcium: 77mgIron: 3mg
Keyword aloo palak, potato spinach stir fry
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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