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 (Potato) and Palak (Spinach) are vegetables that 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 and raita along and we have a delicious dinner ready in no time. I have included the steps to make Aloo Palak on the stovetop and in instant pot.
Palak (Spinach) is a versatile vegetable with many nutrients and vitamins. Some of my favorite and go-to spinach recipes are Palak Paneer, Dal Palak, Spinach Rice, and Spinach Artichoke Lasagna.
Table of Contents
- Watch How to Make Aloo Palak
- What is Aloo Palak?
- Why you will love this Potato & Spinach Curry?
- Are Palak Aloo and Saag Aloo the Same?
- Ingredients
- How to Make Aloo Palak?
- How to make Aloo Palak in the Instant Pot?
- Tips to Make Perfect Aloo Palak
- Variations
- What to Serve with Aloo Palak?
- How to Store?
- More Vegan Curry Recipes
- Aloo Palak Recipe (Potato & Spinach Stir Fry) Recipe
Watch How to Make Aloo Palak
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 – 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
Why you will love this Potato & Spinach Curry?
- 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
Are Palak Aloo and Saag Aloo the Same?
Aloo Palak and Saag Aloo are similar dishes with a few differences. While both recipes have potatoes and leafy greens, the type of greens used sets them apart.
Palak Aloo specifically uses spinach, whereas saag aloo has a variety of greens such as mustard greens, fenugreek leaves, or a combination of several leafy vegetables.
Another main difference between this Aloo Palak and the Saag is that the saag is heavy on spinach (and other greens) and the spinach is mashed to a saucy texture. In this Aloo Palak, there are more potatoes and the spinach is not mashed.
Ingredients
- Oil: Use any cooking oil of your choice. You can also use ghee if you prefer.
- Cumin seeds: They add a warm and earthy flavor to the dish.
- Whole Red Chili: It has a mild heat and smoky taste to the curry.
- Asafoetida (Hing): Asafoetida is a spice with a unique flavor that enhances the overall taste. It is optional and can be skipped if you prefer a gluten-free version.
- Garlic: It adds a delicious and aromatic touch to the recipe. I use finely chopped garlic in this recipe.
- Potatoes: They are the dish’s star, providing a hearty and filling element. Use russet or Yukon gold potatoes.
- Spinach: Adds a vibrant green color and brings a nutritious element to the curry.
- Water: To adjust the consistency of the curry while cooking.
- Garam Masala: A blend of aromatic spices adds a rich and complex flavor to the dish.
- Dry Mango powder or lime juice: Adds a tangy and slightly sour taste, balancing the dish’s flavors. You can use lime or lemon juice here.
- Spices: You’ll need turmeric, coriander powder, ground cumin, red chili powder, and salt.
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.
- 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, and 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.
- 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.
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, and 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 the lid with the vent in the 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.
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 using the stovetop method.
Variations
Aloo Palak is a versatile dish that can be customized to suit your taste. Here are a few variations you can try:
- Aloo Palak Bhurji: Mash the cooked potatoes and spinach to create a deliciously spiced scramble.
- Aloo Palak Punjabi Style: Add a tempering of whole spices like cinnamon, cloves, and cardamom for a traditional Punjabi twist.
- Experiment with additional Indian spices like coriander powder, fenugreek leaves, or mustard seeds to enhance the flavors.
What to Serve with Aloo Palak?
Aloo Palak goes well with any Indian flatbread such as roti or paratha. It can also be served along with dal fry and rice or quinoa.
How to Store?
Leftover Aloo Palak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving. I don’t recommend freezing this dish, as the texture of the potatoes and spinach may change upon thawing.
More Vegan Curry Recipes
Aloo Palak Recipe (Potato & Spinach Stir Fry)
Ingredients
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 3 Dried Red Chili Whole
- 1/8 teaspoon Asafoetida (Hing), optional, skip for gluten-free
- 5 cloves Garlic , finely diced
- 2 Potatoes, medium, cut into small pieces, around 1/2 inch
- 9 ounces Spinach (Palak), chopped, around 5 cups
- 1/4 cup Water, as needed
- 1/4 teaspoon Garam Masala
- 1 teaspoon Dry Mango powder (Amchur), or lime juice
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Ground Cumin (Jeera powder)
- 1/4 teaspoon Kashmiri red chili powder, adjust to taste
- 1/2 teaspoon Salt, adjust to taste
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.
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.
Hi Hilary – So glad you enjoyed the aloo palak. Thanks for sharing your experience!
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.
Hi Serena – So great to hear that. Thank you 🙂
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.
Hi – So good to hear that. Thank you for sharing your experience. 🙂
Your recipe says cook for 0 minutes at high pressure in the Instant Pot. How can you do this? Is it a mistake?
Thanks
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!
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.
Thank you for sharing the details. You are correct that uncut hing is gluten-free.
what is the corn side dish pictured?
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.
Hi, the recipe for instant pot says “0” mins. It must be a typo, thought you should know.