Aloo Palak is a delicious and nutritious Indian potato & spinach stir fry. This Punjabi Aloo Palak recipe can be made in just 25 minutes and is perfect for a quick healthy weeknight dinner!

Aloo Palak (Potatoes & Spinach Stir Fry) in a cast iron skillet with raita and roti

Aloo (Potato) and Palak (Spinach) are vegetables which I always keep in my house. I love to cook this healthy spinach dish often as it is quick to make and also healthy. Make some hot roti’s and raita along and we have a delicious dinner ready in no time. I have included the steps to make Aloo Palak on stovetop and in instant pot.

Another variation of a potato and spinach curry is my Saag Aloo. The main difference between this Aloo Palak and the Saag is that the saag is more heavy on spinach and the spinach is mashed to a saucy texture. In this Aloo Palak, there are more potatoes and the spinach is not mashed.

Palak (Spinach) is a versatile vegetable with many nutrients and vitamins. Some of my favorite and go-to spinach recipes are Palak PaneerDal Palak, Spinach Rice, and Spinach Artichoke Lasagna.

What is Aloo Palak?

Aloo Palak is a dish found in different variations across India and is quite popular during the winter season, similar to Aloo Methi. It can be cooked in two variations of dry and gravy. This recipe is the dry version and is also known as Aloo Palak Subzi. The word Subzi means vegetable curry or stir fry in Hindi. The aloo palak ingredients are very less and will be available in our pantry at any time. All you need is:

  • Aloo (Potato)
  • Palak (Spinach)
  • Spices

How to make Aloo Palak?

The main work of this dish is chopping the potatoes and spinach. Once this is done, making this aloo palak curry is a breeze. I used baby spinach leaves in this recipe.

Ingredients such as potato, spinach and spices
  • Heat oil on medium heat in a heavy bottom pan. Add some cumin seeds and whole red chilis and let them sizzle.
  • Then add asafoetida, garlic to the pan and fry till the garlic turns golden in color.
  • Once the garlic changes color, add the spices and mix well. Be sure to lower the flame before adding the spices.
  • Then add the cubed potatoes along with some water and mix them well with the spices.
  • Cover the lid and let the mixture cook till the potatoes are half cooked in about 4-5 minutes.
  • Add the chopped spinach leaves to the pan and mix well with the potatoes. Cook for another 4-5 minutes until the spinach softens.
Red chili pepper, cumin and garlic in oil in a wok
Potatoes in spices
Potatoes and spices in a non-stick pan
Spinch and potatoes curry cooking in a wok
  • Add garam masala and dry mango powder to the curry. Make sure the water is well-absorbed by the veggies.
  • Serve this healthy aloo palak with roti or paratha.
Alu Palak in a large wok or kadai

How to make Aloo Palak in the Instant Pot?

  • Heat oil in the instant pot on sauté mode.  Add some cumin seeds and whole red chilis and let them sizzle.
  • Then add asafoetida, garlic and fry till the garlic turns golden in color.
  • Once the garlic changes color, add the spices and mix well.
  • Then add the cubed potatoes along with some water and mix them well with the spices.
  • Add the chopped spinach leaves on top of the potatoes. Do not stir. Press Cancel.
  • Close lid with vent in sealing position and pressure cook for 0 minutes at high pressure.
  • Quick release the pressure and open the lid. There will be some liquid.
  • Add garam masala and dry mango powder to the curry.
  • Now turn on saute mode and saute for 1-2 minutes. This will help to dry the liquid.
  • Aloo Palak is ready to be served.
Aloo Palak in a cast iron pan

Tips to make perfect Aloo Palak

Here are some tips that will help you perfect this simple yet delicious vegan recipe:

  • Add the spinach only after the potatoes are more than half cooked. This saves the spinach from being overcooked.
  • I don’t use onions in this recipe, but if you like onions, you can add them to this aloo palak sabzi. Sauté them along with garlic, till they become golden brown and then follow the same steps.
  • If you want a completely dry stir fry texture for this Aloo Palak, I suggest to use the stovetop method.
Aloo Palak served with chapatti on a black plate with lime and cucumber

Why you will love this Potato & Spinach Stir Fry?

  • Simple, yet delicious and nutritious.
  • It is quick and easy to make.
  • Vegan & Gluten free
  • It is mild and not too spicy. You can always add more spice to taste
  • Kid-friendly

Hope you enjoy this easy Potato & Spinach stir fry!

5 from 8 votes

Aloo Palak Recipe (Potato & Spinach Stir Fry)

Aloo Palak is a delicious and nutritious Indian potato & spinach stir fry. This Punjabi Aloo Palak recipe can be made in just 25 minutes and is perfect for a quick healthy weeknight dinner!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3

Ingredients 

Spices

Instructions 

  • Heat oil in a large heavy bottom saucepan on medium heat. Add cumin seeds, dry red whole chili and let them sizzle for a few seconds.
  • Add asafoetida, garlic and saute for 30 seconds until the garlic start to change color to golden.
  • Turn the flame to low and add all the spices. Stir them well.
  • Add the potatoes, water and mix well with the spices. Turn the flame back to medium.
  • Cover with a lid and let the potatoes cook for about 4-5 minutes. The potatoes should be more than half done.
  • Add the chopped spinach and mix it well with the potatoes. Cook for another 4-5 minutes after adding the spinach.
  • Add the garam masala, dry mango powder and mix well. All the water added and from the spinach must be dried by now.
  • Serve Aloo Palak with roti or paratha.

For Instant Pot:

  • Heat the instant pot on sauté mode and follow the first 4 steps as above. Add the chopped spinach leaves on top of the potatoes. Do not stir. Press Cancel and close lid with vent in sealing position. Pressure cook for 0 minutes at high pressure. Quick release the pressure and open the lid. There will be some liquid. Add garam masala and dry mango powder to the curry. Now turn on sauté mode and sauté for 1-2 minutes. This will help to dry any leftover liquid. Aloo Palak is ready to be served.

Video

Notes

Onions: I do not add onions to this Aloo Palak. However if you like, add 1/2 cup chopped onions along with the garlic and sauté until golden brown before adding the potatoes. 
Spinach: It is important to add the spinach only after the potatoes are mostly cooked, so that the spinach does not overcook.
Stovetop vs Instant Pot: The stovetop method for this Aloo Palak will give a dry texture, while the instant pot method has the convenience of less active monitoring needed. My preferred method to cook this curry is on the stovetop, as my family prefers a dry stir fry texture.  

Nutrition

Calories: 192kcalCarbohydrates: 30gProtein: 8gFat: 6gSaturated Fat: 1gSodium: 420mgPotassium: 1343mgFiber: 7gSugar: 3gVitamin A: 8642IUVitamin C: 116mgCalcium: 186mgIron: 10mg

Additional Info

Course: Main Course
Cuisine: Indian
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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13 Comments

  1. We loved this so much. I was looking for lower-fat Indian spinach recipes and this one was amazing. I actually made it twice in two days (because the leftovers from day 1 weren’t quite enough for day 2–and there are just two of us, so you can see we liked it.)

    I followed the recipe closely, really only changing the proportion of potatoes to spinach based on what I had on hand each time—and the potatoes needed a longer cooking time (because we are at 5280 ft) than called for. Absolutely delicious.

  2. Thank you for sharing your recipes. I came across your blog when I was googling instant pot Indian recipes a year or so back, it has been an absolute joy to cook your recipes. This site is my go to for Indian recipes and hints on instant pot stuff. I don’t know how many times I’ve sent a friend the link. Every single recipe I’ve made has been enjoyed and devoured by me and my family. I made this for dinner tonight and love it. It’s so full of flavor and will definitely be another dinner
    on repeat.

  3. Prepared in Instant Pot. The Aloo Palak turned out great!!!! Been making on stove for more years than care to count. I did however, this time… add some ground meat. A favorite bachelor Uncle of my husband’s claimed this as his favorite dish. Would double recipe and he consumed in less than 2 days. Said it was a nice start to the day for him. 🙂 I urge others to try this dish….wonderful. So easy and so good. Thank you for sharing.

  4. Your recipe says cook for 0 minutes at high pressure in the Instant Pot. How can you do this? Is it a mistake?
    Thanks

    1. Hi Annabel – The instant pot does allow you to set a timer for 0 minutes. Basically the curry is cooked in the time it takes for the instant pot to come to pressure. It is important to cut the potatoes small for them to cook well in the suggested time. Hope you enjoy it!

  5. Love your recipes! Just so anyone making this knows… hing is not usually gluten free (It’s cut with wheat starch) unless you get pure uncut hing.

    1. Hi TJ – The side dish is bondi raita. Bondi is basically fried chicken flour balls. They are crunchy and great when added in whisked yogurt with some seasonings. We usually enjoy them as a side with dry stir fry veggie curries.