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.
Today, I’m sharing a simple and wholesome dish—Aloo Palak Sabzi—where potatoes and spinach are tossed together with mild spices. It’s prepared similarly to aloo methi or aloo moringa and pairs well with roti or chapati. You can also serve it as a side dish to the quintessential dal tadka and basmati rice for a complete meal.
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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.
- 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.
How to Make Aloo Palak Sabzi
Heat 2 tablespoons oil in a heavy-bottom pan over medium heat. Add ½ teaspoon cumin seeds and let them splutter.
Next, add 3 garlic cloves (minced), 2 green chili (chopped), and saute for a few seconds.
Add 1 small onion (finely chopped) and saute until the onions turn light brown.
Then add 3 medium cubed potatoes (about ¾ inch pieces), mix well, and saute for 2-3 minutes.
Add spices like ½ teaspoon turmeric, ½ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon 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.
Then add 3-4 cups of 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 1 tablespoon lime juice (or amchur powder) and ¼ teaspoon garam masala and mix well. Turn off the heat.
Serve dry aloo palak with roti or bread of your choice.
Serving Suggestions
Serve aloo palak sabzi as a side dish with roti, chapati, poori, or other Indian bread.
You can also enjoy it with plain basmati 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, then store it in a freezer-safe container for up to 1 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 Potato Spinach Stir Fry
- 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 boil the potatoes in the Instant pot 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 Indian Stir Fry Recipes
Aloo Palak
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 tablespoons 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.
- Add onions and saute until the onions turn light brown.
- Then add cubed potatoes, mix well and saute for 2-3 minutes.
- 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.
- 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.
- Serve dry Aloo palak with roti or bread of your choice.
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
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