This (spinach and potato) aloo palak recipe, like this green moong dal recipe, is naturally vegan and requires simple store cupboard ingredients. Plus it is healthy and comes together in under 30 minutes. How good is that?!
This post contains lots of helpful notes, tips, and tricks to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link or any of the "Jump to" links below to get to the section that you want.
If you have eaten at a dhaba - roadside eateries commonly found along Indian freeways (highways) - it is likely that you have eaten aloo palak, a wholesome blend of potatoes and spinach.
This Indian spinach potato dish represents the essence of rustic, home-cooked meals served with love and warmth (as does this bhindi masala recipe).
Spinach, as you may know, is packed with vitamins A, C, and K, as well as iron and dietary fiber.
Potatoes provide a good source of carbohydrates and essential minerals, making aloo palak a well-rounded and nourishing meal option.
Jump to:
Allergens-free labels
This is a plant-based recipe and is:
- Gluten-free
- Dairy-free
- Nut-free
- Grain-free
- Soy-free
Why this is the best spinach potato curry ever!
First and foremost it is a super simple recipe using simple ingredients.
- A delicious, "I cannot stop eating it" kind of dish!
- It comes together quickly (under 30 minutes) - perfect for weeknight dinners.
- A budget-friendly dish and is a one-pot wonder that saves washing up as well!
- Potatoes and spinach in this recipe are in good ratio making it super healthy.
- This dish is vegan and free from many allergens (see section above for details).
Vegan aloo palak ingredients
Simple store-cupboard ingredients - nothing fancy!
See the recipe card for quantities.
Spinach: Use leaves and tender stems only. I have used baby spinach. You can use spinach bunches with their stems. Just bear in mind that the dish will need longer to cook.
Potato: Use a variety that is firm and does not become too mushy with cooking.
Tomatoes: Choose a sour variety. If not, then add a teaspoon of tomato paste (tomato concentrate) for that slight sourness. If you are, however, planning to add lemon juice at the end, then do not add the tomato paste.
Oil: This is a dhaba-style recipe and therefore I like to make it with mustard oil. You can use a neutral oil.
Onion: Use red or yellow onion, as per your preference.
Chili: Red or green chilies are fine. I have used red chili for contrasting colors.
Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.
Instructions
In this aloo palak recipe, the mild sweetness of potatoes perfectly complements the slightly bitter and earthy taste of spinach.
Come, let's make it.
Begin with some prep work:
Peel and chop the potato into chunky pieces. Keep them in water (to avoid discoloration) until required.
Peel and chop the garlic and onion.
Wash and dice the tomato.
Chop the ginger and chili.
Wash the spinach well and chop roughly.
Measure the rest of the ingredients and keep them ready.
Make palak aloo:
Step 1: Place oil in a pan or wok on medium heat. Allow the oil to become really hot and add the cumin seeds and red pepper flakes. The cumin seeds will, almost immediately, start to pop.
Add the onion and garlic. Stir fry for 2-3 minutes or until you see the garlic gaining some color and the onions becoming paler.
Step 2: Drain the water from the potatoes and add to the onion mixture. Add the turmeric. Mix well so that the potatoes are coated in the spices and oil.
Turn the heat down to medium-low, cover, and cook for 7-8 minutes.
At this stage, the onion mixture will be fully cooked and the potatoes will be partially cooked.
Step 3: Take the lid off and add the tomatoes, salt, ginger, chili, and coriander powder. Mix well and cook on medium-low heat for 4-5 minutes.
The potatoes will be cooked through and so will the spices. The tomatoes, with the help of the salt, will have become mushy.
Step 4: Place the chopped spinach on top of the potato mixture (do not mix yet) - you may need to push down the leaves to accommodate all the spinach.
Turn the heat up to medium (this will help the steam to build up), place the lid, and let the spinach cook in its steam for 5-6 minutes.
At this stage, the spinach will have wilted in the steam and look vibrant.
Pretty, isn't it?!😍
Step 5: Take the lid off and mix well. Be gentle when mixing as the potatoes are, by now, cooked soft and will break easily.
Cook, uncovered, on medium heat for 4-5 minutes.
Step 6: Remove from heat and, this is totally optional, add a teaspoon of lemon juice (or lime) and some (a teaspoon) garam masala.
Done!
Serve this aloo palak sabzi with rice or bread (see more serving suggestions below).
Hungry for more?
Subscribe to my newsletter for exclusive recipes, ideas, updates, and more!
Pro tips for making the perfect palak aloo
Potatoes: Use ones that are firm and will not cook down to mush too easily. Cutting them into chunky pieces - as I do in this aloo matar recipe - is also an important thing to keep in mind so that they do not disintegrate in the dish.
Spinach: Use leaves and tender stems only. I have used baby spinach.
Tomatoes: Are used in less quantity, just to give the potatoes some moisture and a slight acidity to the dish. Are your tomatoes not tangy? See the notes section below for suggestions.
The aromatics: Do not grind them - most curry recipes do call for ginger-garlic paste, onions paste, and so on - but not this one. Just chop them, roughly.
Notes and substitutions
Oil: Traditionally this recipe is made with mustard oil. If you are not a fan of it, or you do not have it, use any neutral oil.
Top tip: Mustard oil has a bitter taste which needs to be mellowed before adding in the spices. Make sure that the oil is really hot (you should see it smoking) before you add the spices.
Tomatoes: Select ones that are sour. If you are using salad tomato, then add a teaspoon of tomato paste (also known as concentrate) for that slight sourness.
If you are, however, planning to add lime juice at the end, then do not add the tomato paste.
Amp up the flavor by adding any or all of these:
- A teaspoon of ghee (not vegan) in the final stages of cooking.
- 2 teaspoons of kasuri methi (dried fenugreek leaves) when you add in the spinach.
Want it spicier? Add 1 or 2 teaspoons of red chili powder. Add it along with the coriander powder.
You can, if you wish, make this recipe in a pressure cooker or an instant pot. I prefer to make it on a stovetop to have better control over the texture and color.
Can I use frozen spinach? Although this recipe works best, texture-wise, with fresh spinach, you can make it with frozen spinach, if that is what you have. Make sure you thaw the frozen spinach and squeeze out as much of the water as you can.
Cooking tips:
- As mentioned before, this is a rustic dish, and therefore the cuts are all rough and chunky. Yay! You were not expecting me to say that, did you, especially after having implored you to cut the cucumbers as fine as you can in this dosakaya pachadi recipe post?! 😆
- You can, if you prefer, chop the spinach in a food processor - in a pulse motion of 1-2 seconds.
- You may have noticed that I have not added any water to the dish. Spinach is a watery vegetable. The moisture from the tomato, potato, and spinach is enough to cook the dish.
- The idea behind adding turmeric early on in the recipe is so that it will fry in the oil (before the wet vegetables are added in) and give the dish a deep yellow hue.
- Place the spinach on top of the potato mixture and do not be in a rush to stir it. Spinach is a delicate vegetable and when it hits the direct heat too soon, it will lose its vibrant color. Cooking it in its steam will help to keep the color intact.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you.
Storage and serving suggestions
Store this aloo palak in a glass container with a lid and it will keep good in the refrigerator for 3-4 days.
Serving:
In dhabas, this aloo palak curry is served with either naan or tandoori roti with a generous dollop of butter, a simple onions salad, and some green chilies.
Being the rice lover that I am, I like to have it with some plain rice or on some days with vegetable pulao or jeera rice and round it off with some cucumber raita. This makes a filling and sleep-inducing gluten-free meal😆.
How can I use up leftover aloo palak? It makes for a great filling for a sandwich or a wrap. Really, I mean it! Do try!
FAQs
This aloo palak recipe is a semi-dry curry and it stays good in the refrigerator for 3-4 days. Store it in a glass container with a tight lid.
This rustic dhaba-style dish is generally served with some tandoori roti or naan, a simple salad, and some dahi (Indian yogurt).
This dish tastes good with rice as well.
Aloo (potatoes) Palak (spinach) is a simple, no-fuss curry in which chunks of potatoes are cooked with onion, garlic, ginger, and chilies. This rustic dish comes together with minimal spices. The vibrant color and creaminess of the spinach coating the potatoes are the signs of a well-made sabzi. This dish has the perfect texture for scooping with a piece of bread.
If you have made this aloo palak recipe, please leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
Hungry for more?
Subscribe to my newsletter for exclusive recipes, ideas, updates, and more!
📖 Recipe
Aloo Palak Recipe - Simple and Easy
Equipment
- 1 Wok or skillet with lid
- 1 big spoon
Ingredients
The base ingredients
- 1 medium aloo (potato) (200-220 grams)
- ½ lb. palak (spinach) (~250 grams)
The flavorings
- 2 big cloves garlic
- 1 medium onion (~80 grams)
- 1 fresh chili (red or green)
- 1 small piece ginger (~5 grams)
- 1 medium tomato (see notes)
- 2 tablespoons mustard oil (see notes)
Spices
- 1 teaspoon cumin seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon turmeric
- 2 teaspoons coriander powder
To finish off (optional)
- 2 teaspoons lime juice
- 1 teaspoon garam masala
Instructions
Prep the veggies
- Peel and chop the potato into chunky pieces. Keep them in water until required.
- Wash and roughly chop the spinach.
- Peel and chop the garlic and onion.
- Wash and dice the tomato.
- Chop the chili and ginger.
- Measure the rest of the ingredients and keep them ready.
Make aloo palak
- Place oil in a pan or wok on medium heat. Allow the oil to become really hot and add the cumin seeds and red pepper flakes. The cumin seeds will, almost immediately, start to pop.2 tablespoons mustard oil, 1 teaspoon cumin seeds, 1 teaspoon red pepper flakes
- Add the onions and garlic. Toss. Fry for 2-3 minutes or until you see the garlic gaining some color and the onions becoming paler.1 medium onion, 2 big cloves garlic
- Drain the water from the potatoes and add to the onion mixture. Add the turmeric as well. Mix well for the potatoes to be coated in the spices and oil. Turn the heat down to medium-low, cover, and cook for 7-8 minutes. At this stage, the onion mixture will be fully cooked and the potatoes will be partially cooked.1 medium aloo (potato), ½ teaspoon turmeric
- Take the lid off and add the tomatoes, salt, ginger, chili, and coriander powder. Mix well and cook on medium-low heat for 4-5 minutes. The potatoes will be cooked through and so will the spices. The tomatoes, with the help of the salt, will have become mushy.1 fresh chili (red or green), 1 small piece ginger, 1 medium tomato, 1 teaspoon salt, 2 teaspoons coriander powder
- Place the chopped spinach on top of the potatoes mixture (do not mix yet) - you may need to push down the leaves to accommodate all the spinach. Turn the heat up to medium (this will help the steam to build up), place the lid, and let the spinach cook in its steam for 5-6 minutes. At this stage, the spinach will have wilted in the steam and look vibrant.½ lb. palak (spinach)
- Take the lid off and mix well. Be gentle when mixing as the potatoes are, by now, cooked soft and will break. Cook, uncovered, on medium heat for 4-5 minutes.
- Take off from the heat and if you prefer it tangy then add in some lime juice and garam masala.2 teaspoons lime juice, 1 teaspoon garam masala
- Serve warm with a bread of your choice or rice.
Video
Notes
- Add a teaspoon of ghee (the dish will not be vegan) in the final stages of cooking.
- 2 teaspoons of kasuri methi (dried fenugreek leaves) when you add in the spinach.
- This is a rustic dish and therefore the cuts are all rough and chunky. Yay! You can, if you prefer, chop the spinach in a food processor - in a pulse motion of 1-2 seconds.
- You may have noticed that I have not added any water to the dish. Spinach is a watery vegetable. The moisture from the tomato, potato, and spinach is enough to cook the dish.
- The idea behind adding turmeric early on in the recipe is so that it will fry in the oil (before the wet vegetables are added in) and give the dish a deep yellow hue.
- Place the spinach on top of the potatoes mixture and do not mix yet. Spinach is a delicate vegetable and when it hits the direct heat too soon, it will lose its vibrant color. Cooking it in its steam will help to keep the color intact.
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Leave a Reply