Aloo palak is an easy but delicious Indian curry full of the goodness of natural and wholesome ingredients. Fresh baby spinach and tender potatoes come together along with onions, tomatoes, ginger, garlic, and a few spices to make this potato and spinach curry. Ready in 30 minutes and definitely Indian vegan food at its best!
This aloo palak recipe is a simple vegetarian solution to your weekday woes of 'what to cook that's easy, nutritious, and doesn't take a ton of time'. It's made with a few simple pantry ingredients and comes together in 30 minutes on the stovetop. Read the rest of the post to find out how!
I make aloo palak sabzi quite often as I'm pretty partial to no-fuss and wholesome vegetarian food in my everyday cooking routine. This recipe fits the bill perfectly. Oh, and sabzi, if you're wondering, is a dry or semi-dry vegetable dish in subcontinental cuisine.
For the same reasons, I'm extremely fond of this mixed vegetable sabzi and this aloo shimla mirch recipe (green peppers and potatoes stir fry). They are naturally vegan and taste so good with some hot, homemade rotis (Indian flatbread).
See recipe card further down for exact quantities.
- Baby spinach, prewashed - saves a ton of time since no rinsing or chopping is required. The stems and leaves are soft enough to cook as is.
- Yukon Gold potatoes, also known as yellow potatoes - the reason why we choose these potatoes over russet potatoes is that they have smooth, thin skins that don't need peeling.
- Light olive oil - any other cooking oil can be substituted as long as it is not too strong smelling like coconut oil.
- Cumin seeds
- Red onion - diced
- Ginger - chopped fine or minced
- Garlic - chopped fine or minced
- Tomatoes - chopped
- Ground spices - coriander, red chilli, turmeric, and garam masala
- Sea salt
Time needed: 30 minutes.
How to make aloo palak curry
- Chop the vegetables
Chop the onion and tomato. Cut the potatoes into small, even 1" pieces so they cook quickly. If using minced ginger and garlic (bottled), go to the next step, otherwise chop the ginger and garlic too finely.
- Prepare the masala
Place a wok or karahi on your stovetop and add the olive oil. Heat the oil and when it starts shimmering (medium heat), add cumin. Wait for a few seconds, then tip in the onions. Cook until softened and pink (5-8 minutes).
Add the ginger and garlic and cook again for 2 minutes.
Add the tomatoes and all the powdered spices and salt. Stir to mix everything well and cook until the tomatoes break down and the raw smell of the spices is gone. If the masala becomes too dry, add a few tablespoons water while cooking it.
- Add the cubed potatoes
Add the potatoes and ¼ cup water, cover the wok, and cook for 5 minutes.
- Add the spinach
Now, add the spinach and press it down. As the spinach wilts, it will release water. Cook covered on low to medium heat for 10-12 minutes or until the potatoes and spinach are completely soft and cooked. Serve hot with the bread of your choice.
- Make sure to dice the potatoes into small cubes for even and fast cooking. There's no need to peel them if you are using Yukon Gold potatoes.
- Don't add the potatoes before cooking the onion-tomato masala fully. I find that it is best to add them after the onion-tomato masala is cooked otherwise they take a lot of time to soften, thanks to the sourness of the tomatoes.
- On a similar note, don't add the spinach along with the potatoes. They have different cooking times, so follow the recipe and cook the potatoes for 5 minutes prior to adding the spinach.
- The spinach will release water as it is cooking, but don't cook down the sauce completely. Stop when the potatoes are cooked through and the masala becomes shiny. As you can see in the pictures, this is not a completely dry sabzi.
The most common way to serve aloo palak is with homemade flatbread (roti). Of course, you can also have it with any kind of bread like naan, tandoori roti, paratha, or even sliced bread! In fact, I love having this sabzi sandwich-style sometimes, tucked between two slices of toasted bread.
You can also make a simple dal (lentils) to go along with aloo palak sabzi. There are so many kinds of dal possible, I don't even know which ones to recommend here! However, since our theme is simple and easy here, this toor dal (split pigeon pea lentils) would be in order.
Here's the entire collection of dal recipes on the blog, if you want more choice.
More Indian vegan sabzi recipes and curries
- Baghare baingan - a delicious Hyderabadi style eggplant curry with tamarind, peanuts, sesame and coconut. It has some great layers of flavor and tastes wonderful with both bread and rice.
- Bharwa shimla mirch - small green bell peppers stuffed with a spicy potato filling and baked in the oven.
- Mushroom masala - white button mushrooms, onions, ginger, garlic, tomatoes, cashews and just two common spices come together in this curry-style recipe.
- Bombay potatoes - crispy baby potatoes wrapped in a few spices and dressed with lemon juice, green chillies and cilantro.
- Karahi or wok
- 3 tablespoon olive oil light
- 1 tsp cumin seeds
- 1 ½ cups diced red onions
- ½ teaspoon minced ginger
- ½ teaspoon minced garlic
- 1 cup chopped tomatoes
- ½ teaspoon coriander powder
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- 3 yellow potatoes Yukon Gold, small-sized
- 10 ounces baby spinach prewashed
- Chop the onion and tomato. Cut the potatoes into small even 1" cubes so they cook quickly.
- Heat the olive oil in a wok or karahi (medium heat). When it starts shimmering, add the cumin. After a few seconds, tip in the onions. Cook until softened and slightly pink (5-8 minutes).
- Add the ginger and garlic and cook for 2 minutes.
- Add the tomatoes and all the powdered spices and salt. Stir to mix everything well and cook until the tomatoes break down and the raw smell of the spices is gone. If the masala becomes too dry, add a few tablespoons water while cooking it.
- Add the potatoes and ¼ cup water, cover the wok, and cook for 5 minutes.
- Now, add the spinach and press it down. As the spinach wilts, it will release water. Cook covered on low to medium heat for 10-12 minutes or until the potatoes and spinach are completely soft and cooked. Serve hot with the bread of your choice.
- Cut the potatoes into small cubes for even and fast cooking. There is no need to peel them.
- Add the ingredients in the order outlined so that everything gets cooked properly.
- Don't cook down the sauce completely. This is a sabzi with a little curry in it. It is not completely dry.