Aloo Palak Recipe | Spinach and Potato Subzi

Aloo Palak, a healthy and scrumptious dry curry. The richness of palak (Spinach) combined with tasty potatoes along with mild Indian spices makes this more appetizing and appealing. This aloo palak is usually served as an accompaniment for Roti/Naan/Paratha or any Indian Pulao varieties. The method of making Aloo Palak is much similar to Aloo methi. Some dry curry are overpowering with masala, but this palak curry is mild and everyone can enjoy and relish. This aloo palak dry curry is one of the easiest subzi to make. Spinach and potatoes both gets cooked quickly making our dinner/lunch easier.

Tips for making Aloo Palak:

1. Wash the palak leaves thoroughly under running water.
2. Add a pinch of baking soda or turmeric or sugar while cooking palak leaves. This will preserve green color of the leaves.
3. While adding masala, ensure to keep the flame very low to prevent the masala from getting burnt.
4. Cover and cook the potatoes till they are almost done like 70%, then add the spinach so that we will have 3-4 mins left for the spinach to get cooked and meanwhile potatoes will get cooked 100%.
5. We can add kasoori methi to enhance the flavor.

You may also want to try:

• Kadai Paneer Dry curry
• Achar Kela
• Aloo Methi
• Sweet Potato Masala Curry
• Aloo Capsicum Masala Subzi

Recipe Card for Aloo Palak Recipe | Spinach and Potato Subzi:

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Aloo Palak Recipe | Spinach and Potato Subzi Recipe

Course: Accompaniment, Dry Curry

Cuisine: Indian Recipes, North Indian

Equipments Needed

• Heavy Bottomed Pan

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 110kcal

Author: Sowmya Venkatachalam

Aloo Palak, a scrumptious dry curry made with spinach and potato. The nutrition of the spinach will get nicely incorporated with masala and potato making this dry curry more healthy.

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Ingredients

• ▢ 3 Cups Palak (Spinach) tightly packed
• ▢ 5 nos Potato medium size
• ▢ 5 nos Garlic cloves
• ▢ 1 Pinch Turmeric Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Red Chili Powder
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Salt
• ▢ ½ tsp Garam Masala
• ▢ ¼ tsp Amchoor Powder (Dry Mango Powder)

For Tempering

• ▢ 2 tbsp Oil
• ▢ 1 tsp Cumin Seeds
• ▢ 3 Red Chili

Instructions

Preparing Palak

• ▢
  Wash the palak leaves thoroughly. Chop the palak leaves roughly and set it aside.

Preparing Potato and Garlic

• ▢
  Wash the potatoes thoroughly. Peel and cut into cubes. Soak the potatoes in water until we are ready to use. This prevents discolorisation of potatoes.
• ▢
  Peel the garlic and finely chop and set aside.

Tempering

• ▢
  Heat oil in a pan. Add cumin seeds and allow it to sputter. Then add red chili and give a mix.
• ▢
  Add chopped garlic and saute for 2-3 mins or till the garlic becomes light brown.

Cooking Masala

• ▢
  Now keep the flame to very low. Add turmeric powder, coriander powder, red chili powder and cumin powder. Mix well and allow the masala to cook for 30 seconds.

Cooking Potato

• ▢
  Now add the cubed potatoes in the pan. Mix well to coat the masala.
• ▢
  Add 1/2 cup of water and close the pan with a lid. Keep the flame in medium and allow the potatoes to get cooked till 70%. Stir occasionally to make sure potato is not getting stuck to the bottom of the pan.

Cooking Spinach

• ▢
  Once the potatoes are 70% cooked, add salt and give a good mix.
• ▢
  Next add the chopped spinach and stir-fry the spinach for 3-4 mins. Spinach gets cooked so quickly.

Finishing Subzi

• ▢
  Finally when all the water is absorbed, add garam masala and amchoor powder and give a final mix.

Serving

• ▢
  Relish this tasty Aloo Palak with Roti/Naan/Paratha or any pulao varieties.

Video

Notes

1. Wash the palak leaves thoroughly under running water.
2. Add a pinch of baking soda or turmeric or sugar while cooking palak leaves. This will preserve green color of the leaves.
3. While adding masala, ensure to keep the flame very low to prevent the masala from getting burnt.
4. Cover and cook the potatoes till they are almost done like 70%, then add the spinach so that we will have 3-4 mins left for the spinach to get cooked and meanwhile potatoes will get cooked 100%.
5. We can add kasoori methi to enhance the flavor.

Nutritional Info

Nutrition Facts

Aloo Palak Recipe | Spinach and Potato Subzi Recipe

Amount Per Serving (0.5 Cup)

Calories 110 Calories from Fat 54

% Daily Value*

Fat 6g9%

Carbohydrates 11g4%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY SETP PICTURES

PREPARING PALAK

• Wash the palak leaves thoroughly. Chop the palak leaves roughly and set it aside.

PREPARING POTATO AND GARLIC

• Wash the potatoes thoroughly. Peel and cut into cubes. Soak the potatoes in water until we are ready to use. This prevents discolorisation of potatoes.

• Peel the garlic and finely chop and set aside.

TEMPERING

• Heat oil in a pan. Add cumin seeds and allow it to sputter. Then add red chili and give a mix.

• Add chopped garlic and saute for 2-3 mins or till the garlic becomes light brown.

COOKING MASALA

• Now keep the flame to very low. Add turmeric powder, coriander powder, red chili powder and cumin powder. Mix well and allow the masala to cook for 30 seconds.

COOKING POTATO

• Now add the cubed potatoes in the pan. Mix well to coat the masala.

• Add 1/2 cup of water and close the pan with a lid. Keep the flame in medium and allow the potatoes to get cooked till 70%. Stir occasionally to make sure potato is not getting stuck to the bottom of the pan.

COOKING SPINACH

• Once the potatoes are 70% cooked, add salt and give a good mix.

• Next add the chopped spinach and stir-fry the spinach for 3-4 mins. Spinach gets cooked so quickly.

FINISHING SUBZI

• Finally when all the water is absorbed, add garam masala and amchoor powder and give a final mix.

SERVING

• Relish this tasty Aloo Palak with Roti/Naan/Paratha or any pulao varieties.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!