Aloo Palak Sabzi Recipe | Homestyle Potato Spinach Stir Fry
Enjoy this quick and healthy Aloo Palak Sabzi recipe, a delicious potato spinach stir fry packed with iron and nutrition. Perfect for a wholesome lunch or dinner along with Panchmel Dal and Phulka or Paratha.
Aloo Palak Sabzi is a delightful and comforting North Indian dish where tender potatoes are cooked with fresh spinach and flavorful spices. This healthy and nutritious stir-fry is perfect for a quick weekday lunch or dinner, especially when served with hot phulkas or jeera rice.
Rich in iron from the spinach and carbs from the potatoes, this dish is a wholesome way to enjoy the classic combination of greens and starch. The mild spices enhance the natural flavors, making it a family favorite. Whether you’re looking for a vegan option or something packed with nutrition, Aloo Palak Sabzi hits the mark.
Serve Aloo Palak Sabzi along with Panchmel Dal and Phulka for a wholesome weeknight dinner.
If you like this recipe, you can also try other Vegetarian recipes such as
15 M
40 M
55 M
6 Servings
Ingredients
- 3 Potato (Aloo) , boiled and cut into cubes
- 250 grams Spinach Leaves (Palak) , washed and chopped
- 2 tablespoons Oil , for cooking
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Onion , thinly sliced
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Coriander (Dhania) Powder
- 1 inch Cinnamon Stick (Dalchini)
- Salt , to taste
How to make Aloo Palak Sabzi Recipe | Homestyle Potato Spinach Stir Fry
To begin making the Aloo Palak Sabzi Recipe; we will first cook the spinach and aloo separately and prep all the ingredients and keep ready.
Half the potatoes and add it into the pressure cooker. Add 1/4 cup water and pressure cook the potatoes for 4 to 5 whistles and turn off the heat. Allow the pressure to release naturally.
Once the pressure releases, and the potato has cooled down, peel the skin of the potatoes and cut them into large cubes and keep aside.
Heat a teaspoon of oil in a pan over medium heat; add the cumin seeds, onions, ginger, garlic, cinnamon and bay leaves. Saute the onions until the onions soften and turn lightly golden brown.
At this stage at the spinach, sprinkle little salt and saute the spinach until it wilts down completely.
Once the spinach softens, increase the heat to high and saute the spinach until all the water from the spinach is evaporated. Turn off the heat, transfer the spinach to another dish and keep aside.
Wipe the same pan clean with the paper towel. Heat a tablespoon of oil; add the turmeric powder, red chilli powder and the potatoes.
Sprinkle some salt and stir fry until the potatoes are lightly roasted. Finally stir in the coriander powder, garam masala powder and stir well until all the ingredients are combined.
Sauté this mixture for a couple of minutes until you get flavors arising from the dish and the potatoes get well coated with the spices. At this stage stir in the sautéed spinach. Cover the pan and simmer for another 5 minutes to allow all the flavours to come through.
Check the taste of the Aloo Palak Sabzi and adjust salt or chilli accordingly.
Turn off the heat, transfer the Aloo Palak Sabzi to a serving bowl and serve hot.
Serve Aloo Palak Sabzi along with Panchmel Dal and Phulkas for a wholesome lunch or dinner.
