Aloo palak is a quick and easy dry indian sabzi made with potatoes and spinach. This punjabi style, tasty aloo palak recipe can be made in 30 minutes and is gluten free, vegetarian as well as vegan. Trust me you wouldn't want to have spinach any other way after eating it!
Aloo Palak
Aloo = Potatoes , Palak = Spinach and Sabji/Sabzi = "Dry Curry". Both these wonderful vegetables cooked together make aloo palak. In Indian cuisine, often the dry sabjis (dry vegetarian preparations) are called just by naming the ingredients, a little weird no? Dishes like palak paneer or palak chole similarly get their name from the main ingredients. My non-indian friends find it a little mind boggling, however that's how it is.
I grew up eating aloo palak almost every week, sometimes more than once in a week because my grandmother's vegetable garden had a huge spinach patch and during cooler months she harvested these emerald beauties every other day.
This recipe is
- One of the simplest yet the most delicious & nutritious dish you can make with two humble vegetables.
- Comes together quickly.
- Customizable - Skip onions or garlic if you wish. Add tomatoes if you want. Or make it super garlicky. Do check the variations section for a lot of suggestions.
- A great way to eat and feed spinach to your family. Trust me kids will love it!
Ingredients
Spinach
Use fresh spinach if possible. There are many varieties of spinach available in the stores these days and I would suggest choosing the spinach bunch (from where they stock the greens).
Cooking spinach available as bunches is a mature variety and has terrific flavor. Flavorful Spinach = Flavorful Sabji. We want those tender juicy stems (make sure they are not tough or fibrous). Also make sure that the spinach is not bitter (which could be the case when it's not in season). Sometimes, and I say this from experience, (non organic) spinach can be smelly or funky tasting, so if possible go for organic spinach for this dish where its the hero ingredient.
Using Frozen Spinach
You may use frozen spinach in this recipe. Adjust the cooking time after adding the spinach to make sure that the extra water dries out.
How about Baby Spinach?
I love baby spinach! However, not so much in this recipe. Baby spinach has thin leaves, almost no stems (stems do contribute to the flavor of this sabzi!) and has a mild taste. I am not saying that you cannot use it, but avoid if possible.
The thing about spinach recipes in indian cooking is that unless you bhuno (the process of frying on high heat)the sabjis, the flavors don't develop. Baby spinach doesnt stand up to this long cooking process and is rendered a bit tasteless in this recipe.
That said, its definitely super convenient and you can use it if you are in a pinch.
Potatoes
In general, my favorite potatoes to use in indian sabji are either the yellow/gold potatoes or russet potatoes. Both these turn out having great texture and delicious. If you can get hands on baby potatoes, those work amazing in this recipe, especially if left skin on.
- Whole Spices - Cumin, Dried chillies, Fenugreek seeds (skip if not available). Frankly, you can use any selection of spices that you like in this recipe- mustard seeds work good too!
Tip:- If you are not a fan of whole spices in your dishes, substitute cumin seeds with cumin powder and use red chili flakes instead of whole dried chilies.
- Powdered Spices - Turmeric, Red Chilli, Coriander, Amchoor (dry mango powder) and garam masala.
- Other Ingredients - Chopped garlic (lots!), onion, salt. You can use garlic paste or minced garlic too if you have on hand.
- Oil - I use mustard oil because I love using it for cooking greens. Mustard oil has a unique piquant taste and is extremely popular in north indian cuisine. It lends a bold flavor to punjabi lentils and curries. However, I totally understand that its not a common ingredient in non indian kitchens, so use avocado or any cooking that you usually use in your kitchen.
How To Make Aloo Palak
Preparation
How To Clean Spinach bunch for cooking the dry sabji?
Open up the spinach bunch, spread on your kitchen counter and pick out any yellow or wilted leaves. Take a large vessel of cold clean water and soak the spinach. Let soak for 5-7 minutes. Drain and discard the water, you will see dirt at the bottom of pot. Rinse the pot and fill with water again and soak the spinach. Repeat this process a few times (3-4) until you stop seeing dirt at the bottom of water. Drain the leaves fully.
Tip: I find soaking works better than washing leaves under a running stream of water.
Air dry the washed spinach leaves by spreading them in a single layer (if possible) on a kitchen towel. It will take about an hour to air dry. Alternatively, use a salad spinner to dry the leaves. I use the latter method and it works beautifully.
Tip: Make sure that the spinach is dry before you start chopping else the sabji will get watery.
Start chopping the leaves. If the stems are hard and fibrous, you can discard them completely. Else trim off about 1 inch of the stems and chop the rest of the (juicy) stems. I recommend chopping the spinach instead of shredding it. Dont use food processor, the sabzi gets watery. In this recipe, its better if you roughly chop the spinach leaves and finely chop the stems.
Chop the Potatoes, Onions & Garlic
Peel and cube the potatoes into roughly 1 inch pieces. Finely chop the onions and garlic. If you wish to use tomatoes, finely chop them too.
Cooking Aloo Palak
In a wide heavy bottom, pan or kadai (indian wok) heat up the oil. I like using my cast iron wok for this recipe. Select a pan large enough to hold the spinach.
Tip: If possible, use a cast iron or any iron utensil to cook your leafy greens. Since iron cookware has great heat conduction, the taste and the texture of greens comes out amazing.
Once the oil is a warm (or little smoky if you are using mustard oil), reduce the heat to low or take off the pan from the stove. Temper with whole spices (fenugreek, cumin, dried chilies and hing). Return to stove and sauté the spices for 30 seconds taking care not to burn.
Add the chopped onion, ginger and garlic next and stir for 3-4 minutes until translucent. Then add the potatoes and sprinkle the powdered spices along with salt. Mix so that the potatoes are coated in spices and then cover. Due to salt, the potatoes will release moisture and you won't need to add any water, however do check and make sure that they are not sticking at the bottom (add 1-2 tablespoons of water if needed).
Once the potatoes are fork tender, add the spinach and stems. Push down with a lid and let cook covered till the spinach has wilted (about 3 minutes). Avoid cooking longer with lid once else the spinach will lose its color.
Once the spinach has wilted, on medium heat, mix with potatoes. Gently stir and cook the spinach for 5-6 minutes till the water at the bottom has dried out it appears shiny and dark green. Finish with garam masala, kasuri methi(if using) and amchur (or a little lemon juice). Serve!
Variations
- Finish aloo palak with extra (1 -2 tablespoons of dried fenugreek leaves (kasuri methi)). Crush the dried leaves nicely between your palms. Methi (fenugreek) complements the taste of both spinach & potatoes very well and you will love this variation ofaloo palak methi.
- Add tomatoes to this recipe if you wish. Add chopped tomatoes once the onions and garlic are translucent and saute until bit soft before adding the potatoes. I like to add at the very end using amchoor(dry mango powder)
- Add 1-2 tablespoons of heavy cream at the end of cooking. Super Delicious!
- Being a north indian, I love finishing dry sabjis with amchoor or dry mango powder. However, if you wish you can add a tablespoon of thick plain yogurt (thats not too tangy). Keep in mind that the sabzi will be slightly on runny side, however, still delicious!
- You can add ½ cup of cooked chickpeas or cubed paneer to this recipe too for a protein bump.
- Adding ½ tablespoon of ghee at the end of cooking bumps the flavor of this sabzi twofolds.
Tips & Notes
- You can increase or decrease the quantity of spinach(slightly) in this recipe without changing the seasonings. I have made this saki with double the potatoes and very less spinach as well as the other way round.
- I personally like roughly chopped spinach in sabjis, however you can chop the spinach as you wish. Avoid using a food processor or fine shredding it.
- Make sure that the spinach is dry before you chop it.
- Dont add too much onions else the sabji will turn sweetish.
- Add the spinach only after the potatoes are fork tender.
- Spinach, in general needs a tiny amount of salt. Be careful of the salt that you add in this recipe.
How To Serve
My favorite way to serve aloo palak is with plain parathas (flatbread) and a bowl of yogurt. We also love it with khichdi (or dal-chawal). You can use it as wrap or sandwich fillings or serve any way you like.
Aloo Palak Recipe
Ingredients
- 5 cups (10-12ounce) organic spinach fresh or frozen (see notes), washed and chopped (see instructions)
- 1 large (~350g) russet potato or 3 medium gold/yellow potatoes, peeled and cubed(around ½ inch)
- 4 tablespoon mustard oil or any cooking oil you use in the kitchen
- 1 teaspoon cumin seeds or 1.5 teaspoon cumin powder
- 2-3 dried kashmiri chillies or ½ teaspoon red chilli flakes, adjust to taste
- ¼ teaspoon methi dana fenugreek seeds (skip if not available)
- 2 pinch hing asafetida, skip if not available
- 5-6 garlic cloves finely chopped or 1 tablespoon minced garlic
- ⅓ cup onion finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon (extra hot) red chilli powder or cayenne, adjust to taste
- ¾ teaspoon coriander powder
- ¾ teaspoon salt can to up to 1 teaspoon, taste and adjust
- ½ teaspoon amchoor dry mango powder or lemon juice(adjust quantity depending on how sour you like)
- ¼ teaspoon garam masala
- ½ teaspoon kasuri methi crushed between palms, optional
Instructions
Clean and Prep the Spinach & Other Vegetables
- Open up the spinach bunch, spread on your kitchen counter and pick out any yellow or wilted leaves. Take a large vessel of cold clean water and soak the spinach. Let soak for 5-7 minutes. Drain and discard the water, you will see dirt at the bottom of pot. Rinse the pot and fill with water again and soak the spinach. Repeat this process a few times (3-4) until you stop seeing dirt at the bottom of water. Drain the leaves fully.
- Air dry the washed spinach leaves by spreading them in a single layer (if possible) on a kitchen towel. It will take about an hour to air dry. Alternatively, use a salad spinner to dry the leaves. I use the latter method. Pro Tip: Make sure that the spinach is dry before you start chopping else the sabji will get watery.
- Start chopping the leaves. If the stems are hard and fibrous, you can discard them completely. Else trim off about 1 inch of the stems and chop the rest of the (juicy) stems. I recommend roughly chopping the leaves. Dont use food processor, the sabzi has no texture and gets watery. In this recipe, its better if you roughly chop the spinach leaves and finely chop the stems. If you wish to use tomatoes, finely chop them too.
Cook Aloo Palak
- In a wide heavy bottom, pan or kadai (indian wok) heat up the oi on low medium. I like using my cast iron wok for this recipe. Select a pan large enough to hold the spinach. Pro Tip: If possible, use a cast iron or any iron utensil to cook your leafy greens. Since iron cookware has great heat conduction, the taste and the texture of greens comes out amazing.
- Once the oil is a warm (or little smoky if you are using mustard oil), reduce the heat to low or take off the pan from the stove. Temper with whole spices (fenugreek, cumin, dried chilies and hing). Return to stove and sauté the spices for 30 seconds taking care not to burn.
- Add the chopped onion, ginger and garlic next and stir for 3-4 minutes until translucent. Note:- Add tomatoes now and cook for 2-4 minutes until a bit soft. Then add the potatoes and sprinkle the coriander, turmeric, red chili powder along with ¼ teaspoon salt. Mix so that the potatoes are coated in spices and then cover. Due to salt, the potatoes will release moisture and you won't need to add any water, however do check and make sure that they are not sticking at the bottom (add 1-2 tablespoons of water if needed).
- Once the potatoes are fork tender, add the chopped spinach and stems. Dont mix right now. Push down with a lid and let cook covered till the spinach has wilted (about 2-3 minutes). Avoid cooking longer with lid on else the spinach will lose its color.
- Once the spinach has wilted, bump heat to medium and mix everything. Gently stir taking care that the potatoes do not break.
- Cook for 5-8 minutes till the water at the bottom has dried out and spinach appears shiny and dark green.
- Finish with garam masala, kasuri methi and amchur (or a little lemon juice). Serve!
Notes
- If you are using frozen spinach, use 500g (~½ lb).
- You can increase or decrease the quantity of spinach(slightly) in this recipe without changing the seasonings. I have made this saki with double the potatoes and very less spinach as well as the other way round.
- I personally like roughly chopped spinach in sabjis, however you can chop the spinach as you wish. Avoid using a food processor or fine shredding it.
- Make sure that the spinach is dry before you chop it.
- Dont add too much onions else the sabji will turn sweetish.
- Add the spinach only after the potatoes are fork tender.
- Spinach, in general needs a tiny amount of salt. Be careful of the salt that you add in this recipe.
- Finish aloo palak with extra (1 -2tablespoons of dried fenugreek leaves (kasuri methi)). Crush the dried leaves between your palms. Methi (fenugreek) complements the taste of both spinach & potatoes very well and you will love this variation ofaloo palak methi.
- Add tomatoes to this recipe if you wish. Add chopped tomatoes once the onions and garlic are translucent and saute until bit soft before adding the potatoes.
- Add 1-2 tablespoons of heavy cream at the end of cooking. Super Delicious!
- Being a north indian, I love finishing dry sabjis with amchoor or dry mango powder. However, if you wish you can add a tablespoon of thick plain yogurt (that stnot too tangy). Keep in mind that the sabzi will be slightly wet, however, still delicious!
- You can add ½ cup of cooked chickpeas or cubed paneer to this recipe too for a protein bump.
- Adding ½ tablespoon of ghee at the end of cooking bumps the flavor of this sabzi twofolds.
Julie
This looks amazing and I can't wait to try it. I really like that you offer subsitutions for some of the items as it saves me buying additional ingredients.