Aloo Palak is a healthy Indian dish of stir-fried potatoes with spinach. It is a vegan, simple, easy, humble, and comforting meal. This Aloo Palak sabji is without onion and garlic and made with minimal and simple spices.
About Aloo Palak Sabji
Aloo Palak is a great way to incorporate greens into our meal. This Sabji is loaded with spinach, and its combination with the potatoes is delicious.
The recipe is quick, easy, and straightforward. This sabji is made with simple and basic ingredients, which makes it a comforting homemade meal.
If you have fussy eaters at home, who love potatoes but not greens, this is the way to feed them healthy stuff.
There are different variations of Aloo Palak, and it is popular in India during the winter season. There are two types of Aloo Palak dishes, one with gravy and the other is dry. This recipe is all about dry but moist Aloo Palak Sabji.
Why You Will Love Aloo Palak
- Easy and Quick
- Loaded with Spinach
- Vegan, Gluten-Free, Healthy
- Kids Friendly
- Delicious and Nutritious
Ingredients
- Potatoes: I have peeled the potatoes for this recipe. But if you like them with the skin, wash them thoroughly, scrub them, and then cut them into small pieces.
- Spinach: Use fresh and tender spinach leaves for the best taste. Before adding the spinach leaves, make sure to cook potatoes thoroughly to avoid overcooking of spinach.
- Spices: We need the spices, which should be readily available in the pantry. Add the spices as per your taste. This Sabji is not too spicy, so add more green chilis if you want. Skip Garam Masala to keep the Sabji simple.
- Lemon Juice: Instead of lemon juice, you can also add Amchur powder to taste.
Step by Step Directions
- Thoroughly wash the spinach leaves, drain well, and chop the leaves finely.
- I like to cut the spinach leaves finely, so the leaves can evenly coat the potatoes.
- Set them aside.
- Heat oil in a pan and add cumin seeds.
- Allow cumin seeds to sizzle.
- Then add chili paste, grated ginger, and asafoetida.
- Mix well and saute for a few seconds.
- Add potato cubes and mix well.
- I like to cut potatoes in small cubes for faster cooking, but you can chop them as you prefer.
- Add turmeric powder, coriander powder, cumin powder, red chili powder, salt, and sesame seeds.
- Also, add ¼ cup of water and mix everything well until the potatoes are coated well with spices.
- Cover the pan with the lid, and continue cooking the potatoes on medium-low heat.
- Cook the potatoes for about 10-12 minutes or until they are thoroughly cooked but not mushy.
- Open the lid every two minutes and stir the potato mixture. Add a little more water if you need to.
- Once the potatoes are cooked, add the chopped spinach leaves in batches and keep mixing.
- After adding all the spinach leaves, cook the mixture for 3-4 minutes, stirring often.
- At this point, all the water should be absorbed.
- Add Garam masala and squeeze some lime juice.
- Mix well, and turn off the heat.
- If you like to keep it simple, skip adding Garam Masala.
- Also, instead of lime juice, you can add Amchur powder to taste.
- Transfer Aloo Palak to a serving bowl and serve it hot.
Serving Suggestions
- Serve hot Aloo Palak with Roti or Paratha.
- Or serve it as a side dish with another vegetable curry.
- This recipe is quick and straightforward, so it can easily be made as a side dish with other lentil preparations.
- It makes a delicious Indian wrap. Place the Aloo Palak in the Roti and roll the Roti to make the wrap. Then, pack it for a lunchbox for you or your family.
- If you have leftover Aloo Palak, make a sandwich. Stuff the Aloo Palak between the bread slices, toast it, or grill it, and enjoy it with ketchup or chutney.
Helpful Tips
- Potatoes: Cut the potatoes into small cubes for faster cooking.
- Spinach: Chop the spinach leaves finely so they evenly coat the potato pieces. Also, I like this Sabji loaded with spinach, but you can use less spinach if you prefer.
- Garam Masala: Skip the Garam Masala for a simpler and more humble taste.
- Hing: Do not add asafoetida for a gluten-free diet or use a gluten-free Hing.
- Cooking: The cooking time of potatoes will depend on the type of potatoes. After covering the lid, make sure to open it frequently and stir the mixture to prevent potatoes from sticking to the pan.
More Comforting Sabji Recipes
You May Like More Spinach Recipes
- Palak Paneer No Onion No Garlic / Palak Paneer Recipe
- Spinach Puri / Palak Puri
- Instant Palak (Spinach) Dhokla / Healthy Spinach Dhokla
- Carrot and Spinach Bhajiya (Bhajji / Pakora / Fritters)
- Dal Palak (No Onion No Garlic) / Spinach Dal
Recipe Card
Aloo Palak (No Onion No Garlic) / Aloo Palak Sabji
This healthy, nutritious, and delicious dish is a perfect combination of stir-fried potatoes with spinach.
Ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon green chili paste or to taste
- 1- inch ginger peeled and grated
- ¼ teaspoon asafoetida / Hing (optional)
- 4 medium potatoes peeled and cut into small cubes
- 5 cups tightly packed spinach finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon red chili powder
- 1 teaspoon sesame seeds (optional)
- Salt to taste
- ¼ – ⅓ cup water or as needed
- ¼ teaspoon garam masala powder
- Lemon juice to taste
Instructions
- Thoroughly wash the spinach leaves, drain well, and chop the leaves finely. I like to cut the spinach leaves finely, so the leaves can evenly coat the potatoes. Set them aside.
- Heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle.
- Then add chili paste, grated ginger, and asafoetida. Mix well and saute for a few seconds.
- Add potato cubes and mix well.
- Add turmeric powder, coriander powder, cumin powder, red chili powder, salt, and sesame seeds. Also, add ¼ cup of water and mix everything well until potatoes are coated well with spices.
- Cover the pan with the lid, and continue cooking the potatoes on medium-low heat.
- Cook the potatoes for about 10-12 minutes or until they are thoroughly cooked but not mushy. Open the lid every two minutes and stir the potato mixture. Add a little more water if you need to.
- Once the potatoes are cooked, add the chopped spinach leaves in batches and keep mixing.
- After adding all the spinach leaves, cook the mixture for 3-4 minutes, stirring often. At this point, all the water should be evaporated.
- Add Garam masala and squeeze some lime juice. Mix well, and turn off the heat.
- Transfer Aloo Palak in a serving bowl and serve hot.
Serving Suggestions
- Serve hot Aloo Palak with Roti or Paratha.
- Or serve it as a side dish with another vegetable curry.
- This recipe is quick and straightforward, so it can easily be made as a side dish with other lentil preparations.
- It makes a delicious Indian wrap. Place the Aloo Palak in the Roti and roll the Roti to make the wrap. Then, pack it for lunchbox for you or your family.
- If you have leftover Aloo Palak, make a sandwich. Stuff the Aloo Palak between the bread slices, toast it and enjoy with ketchup or chutney.
Notes
- Potatoes: Cut the potatoes into small cubes for faster cooking.
- Spinach: Chop the spinach leaves finely so they evenly coat the potato pieces. Also, I like this Sabji loaded with spinach, but you can use less spinach if you prefer.
- Garam Masala: Skip the Garam Masala for a simpler and more humble taste.
- Hing: Do not add asafoetida for a gluten-free diet or use a gluten-free Hing.
- Cooking: The cooking time of potatoes will depend on the type of potatoes. After covering the lid, make sure to open it frequently and stir the mixture to prevent potatoes from sticking to the pan.
Nutrition (Approximate Values)
Calories : 148kcalCarbohydrates : 32gProtein : 5gFat : 1gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gSodium : 44mgPotassium : 957mgFiber : 5gSugar : 2gVitamin A : 3566IUVitamin C : 44mgCalcium : 72mgIron : 3mg
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