Aloo Palak Sabzi recipe is one of those comforting dishes that bring back fond memories of home-cooked meals. For making this Spinach and potato curry Spinach is cooked with potatoes in a spicy gravy like sauce. This Aloo palak recipe is dhaba style but made in easy steps and with simple ingredients.
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This is aloo palak sabji is easy to make and makes a great vegan option for lunch or dinner. With simple aloo palak ingredients and a few pantry spices, you can recreate your Nani's magic because it's warm, hearty, and the ultimate comfort food to enjoy any time of the year.
Why Try This Aloo Palak Sabji Recipe?
- Flavor-packed: This dish is full of vibrant flavors from spices like Kashmiri red chili powder, turmeric, and garam masala, making it a feast for your taste buds.
- Easy to make: The ingredients are simple and the method is quick, making this aloo palak sabji a perfect weeknight meal. It’s a no-fuss dish!
- Nutrient-dense: With the goodness of spinach and potatoes, this recipe is loaded with vitamins and minerals, making it a healthy choice for any meal.
- Vegan-friendly: You can easily prepare this dish as aloo palak vegan by using mustard oil and skipping any dairy-based ingredients.
- Restaurant-style taste at home: This aloo palak restaurant style recipe brings the same rich, mouthwatering taste you’d find at your favorite Indian eatery, but it’s homemade!
Ingredients Needed
- Spinach: The star ingredient, spinach adds a vibrant green color and earthy flavor to the dish. It’s packed with iron and vitamins, making it a nutritious addition to your meal.
- Potatoes: Potatoes are sautéed until crispy and tender, adding a hearty, comforting texture to the dish.
- Mustard oil: This gives the dish a distinct flavor that complements the earthy spinach and the spiced potatoes.
- Spices: Asoefetida, cumin seeds, Turmeric, red chili powder, cumin powder, coriander powder, dry mango powder and garam masala bring depth and warmth to the dish. These spices are essential for creating that bold, flavorful sauce that coats the potatoes and spinach.
- Lemon juice and coriander: These ingredients bring freshness and balance to the dish, cutting through the richness of the spices and oil.
(Quantities for all ingredients are listed in the recipe card below.)
How to Make Aloo Palak
- Prepare the Spinach: Begin by thoroughly washing the spinach leaves 2-3 times to remove any dirt. Pat them dry with a kitchen towel, chop them finely, and set aside.
- Cook the Potatoes: Heat mustard oil in a pan on medium-high heat. Once hot, add the diced potatoes and fry them until they are golden and slightly crispy. Stir occasionally to ensure they don’t stick to the pan. Once done, transfer them to a bowl and set aside.
- Fry the Spices: In the same pan, add asafoetida (hing) and cumin seeds. Once the seeds splutter, add the chopped onions and sauté until they turn light golden brown. Add the chopped ginger and green chilies and cook for another minute.
- Add the Spices and Tomatoes: Lower the heat and add turmeric powder, Kashmiri red chili powder, salt, cumin powder, and dry mango powder. Stir to coat the onions and spices in the oil. Then, add the chopped tomatoes and cook them down for about 2-3 minutes until they soften and release their juices.
- Add Soaked Chana dal to add texture to the sabzi.
- Add the chopped spinach to the pan, cover with a lid, and cook on low heat for 3-4 minutes, or until the spinach wilts and releases its moisture.
- Stir the spinach and add a splash of hot water to achieve your desired consistency. Then, season with coriander powder and garam masala.
- Once the spinach is cooked, add the fried potatoes, corriander leaves and mix everything together. Let it cook for another 2-3 minutes to combine the flavors.
- Add lemon juice for tanginess and stir everything well and cook for another minute.
- Your aloo palak is now ready to be served!
Substitutions You Can Make
- Spinach: If spinach isn’t available, you can substitute it with other leafy greens like mustard greens or fenugreek leaves for a slightly different taste.
- Mustard Oil: If you don’t like the strong flavor of mustard oil, feel free to use vegetable oil or ghee for a more neutral base.
- Potatoes: You can swap potatoes for turnips for a healthier twist or to suit dietary preferences.
- Green Chilies: If you prefer a milder dish, you can reduce the number of green chilies or omit them altogether.
- Garlic: Some people love adding garlic to this dish for extra depth of flavor. You can sauté a couple of minced garlic cloves along with the ginger.
Creative Variations You Can Try
- Aloo Palak with Tofu: For a vegan protein boost, add cubes of tofu along with the potatoes for a heartier dish.
- Aloo Palak with Pulao: Serve this aloo palak sabji alongside a fragrant vegetable pulao for a wholesome, fulfilling meal.
- Aloo Palak with Chickpeas: Add cooked chickpeas to the dish to make it more filling and protein-packed.
- Spicy Aloo Palak: Increase the amount of Kashmiri red chili powder and add a pinch of black pepper to make the dish extra spicy.
- Aloo Palak with Cream: For a rich, creamy version, stir in some coconut cream or regular cream towards the end of cooking.
Tips to Make It Better
- Fry the Potatoes Well: Ensure that the potatoes are crispy on the outside before you add them to the curry, which will give the dish more texture.
- Don’t Overcook the Spinach: Cook spinach just enough to wilt it down and release its moisture. Overcooking can make it lose its bright green color and fresh flavor.
- Use Fresh Spices: Freshly ground spices, especially cumin and coriander powder, can make a significant difference in flavor.
- Adjust the Consistency: Add hot water gradually to control the consistency of the curry, making it as thick or thin as you prefer.
How to Serve the Recipe
Serve your Aloo Palak hot, garnished with freshly chopped coriander and a squeeze of lemon juice. This dish pairs wonderfully with warm, soft chapatis, Masala parathas or Veg Pulao. You could also enjoy it with a side of plain Beetroot Raita to balance the spices.
Storing and Reheating
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat on the stovetop with a splash of water to bring it back to its original consistency.
FAQs
Can I make Aloo Palak ahead of time?
Yes, this dish can be made a day in advance and stored in the fridge. It actually tastes better the next day as the flavors have more time to meld.
Can I use frozen spinach?
While fresh spinach is ideal, you can use frozen spinach if that's what you have. Just thaw and drain the excess water before adding it to the dish.
Can I make this Aloo Palak dish without onion and garlic?
Sure! This recipe is free from garlic but for a more traditional or sattvic version of the recipe, you can skip the onions and garlic.
Can I make it spicy?
Absolutely! You can add more green chilies or a dash of chili powder to kick up the heat.
What can I serve with Aloo Palak?
This dish pairs wonderfully with warm soft chapatis, Masala parathas or Veg Pulao. You can also serve it with a side of yogurt or Beetroot Raita
What is the difference between palak and saag?
The main difference between palak and saag lies in the type of greens used. Palak refers specifically to spinach, while saag is a broader term used for a variety of leafy greens like mustard greens, fenugreek, or collard greens, often cooked together in dishes.
More Such Recipes
- Palak Paneer Recipe
- Palak Chole
- Dal Palak Recipe - Spinach Dal
- Stuffed Spinach Paratha Recipe
- Mix Veg Sabzi Indian Style Tray Bake
- Chatpate Masala Aloo Recipe Aka Bombay Potatoes
- Spinach Soup - Palak Soup
- Dal Palak Recipe - Spinach Dal
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📖 Recipe
Aloo Palak Homestyle
Try this homestyle Aloo Palak recipe for a hearty and comforting lunch or dinner. It pairs perfectly with soft chapati or steamed rice.
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Servings: 4
Calories: 150kcal
Ingredients
- 400 gm spinach washed and chopped
- 3 tablespoon mustard oil for frying
- 3 medium potatoes peeled and diced
- ¼ teaspoon asafoetida hing
- 1 teaspoon cumin seeds
- 1 onion chopped
- 1- inch piece ginger grated
- 1-2 green chilies slit
- ¼ teaspoon turmeric powder haldi
- 2 teaspoon Kashmiri red chili powder
- 1 tablespoon coriander powder dhania
- ¼ teaspoon cumin powder jeera
- ½ teaspoon dry mango powder amchur
- 2 tomatoes chopped
- Salt to taste
- Hot water as needed
- 1 teaspoon lemon juice
- A pinch of garam masala
- A handful of fresh coriander chopped
Instructions
- Prepare the Spinach: Begin by thoroughly washing the spinach leaves 2-3 times to remove any dirt. Pat them dry with a kitchen towel, chop them finely, and set aside.
- Cook the Potatoes: Heat mustard oil in a pan on medium-high heat. Once hot, add the diced potatoes and fry them until they are golden and slightly crispy. Stir occasionally to ensure they don’t stick to the pan. Once done, transfer them to a bowl and set aside.
- Fry the Spices: In the same pan, add asafoetida (hing) and cumin seeds. Once the seeds splutter, add the chopped onions and sauté until they turn light golden brown. Add the chopped ginger and green chilies and cook for another minute.
- Add the Spices and Tomatoes: Lower the heat and add turmeric powder, Kashmiri red chili powder, salt, cumin powder, and dry mango powder. Stir to coat the onions and spices in the oil. Then, add the chopped tomatoes and cook them down for about 2-3 minutes until they soften and release their juices.
- Add Soaked Chana dal to add texture to the sabzi.
- Add the chopped spinach to the pan, cover with a lid, and cook on low heat for 3-4 minutes, or until the spinach wilts and releases its moisture.
- Stir the spinach and add a splash of hot water to achieve your desired consistency. Then, season with coriander powder and garam masala.
- Once the spinach is cooked, add the fried potatoes, corriander leaves and mix everything together. Let it cook for another 2-3 minutes to combine the flavors.
- Add lemon juice for tanginess and stir everything well and cook for another minute.
- Your aloo palak is now ready to be served!
Notes
- Fry the Potatoes Well: Ensure that the potatoes are crispy on the outside before you add them to the curry, which will give the dish more texture.
- Don’t Overcook the Spinach: Cook spinach just enough to wilt it down and release its moisture. Overcooking can make it lose its bright green color and fresh flavor.
- Use Fresh Spices: Freshly ground spices, especially cumin and coriander powder, can make a significant difference in flavor.
- Adjust the Consistency: Add hot water gradually to control the consistency of the curry, making it as thick or thin as you prefer.
Nutrition
Calories: 150kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 122mg | Potassium: 777mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9898IU | Vitamin C: 41mg | Calcium: 128mg | Iron: 4mg
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