Palak Aloo

There are days when I wake up grumpy (oh wait, that’s most days). But that’s besides the point. There are days when I don’t feel like doing anything, not even cook! It’s during those times that simple sabzis like this Palak Aloo come to my rescue. Loosely translated, Palak Aloo is a simple stir-fry of spinach & potatoes cooked with minimal spices. You know how we Indians just love our aloo, don’t you? So, even people who do not fancy spinach, eat this mêlée happily because of the potatoes. Happiness!
This recipe makes a simple yet delicious dry palak aloo. There are other versions of the same dish available on the internet where it’s made into a gravy like that in palak paneer, but for some reason I don’t enjoy that as much as I relish this.
I usually make this in winters when spinach is in season, fresh & abundant. Along with being quick to prepare, this recipe is also vegan & a great way to include greens in your everyday cooking 😀 Palak Aloo finds its way into the husband’s lunch box frequently, with some plain paranthas. It can also be served as a side dish to rice & a gravy. So let’s get started on this healthy, hearty, wholesome sabzi  😄

Palak Aloo

Course: MainCuisine: IndianDifficulty: Easy


Prep time


Cooking time



A quick & simple stir-fry made with spinach, potatoes & minimal spices.


  • Spinach: 250 gms; washed & chopped

  • Potatoes: 2; cut into small pieces

  • Tomato: 1; finely chopped

  • Green chilli: 1; finely chopped

  • Garlic: 6 cloves; finely chopped

  • Jeera (cumin seeds): 1tsp

  • Dry red chillies: 2

  • Turmeric: 1/4tsp

  • Dhaniya (coriander) powder: 1/2tsp

  • Red chilli powder: 1/4tsp

  • Lemon juice: 1tsp

  • Mustard oil

  • Salt to taste


  • Heat smoked oil in a kadhai. Add the jeera & let it splutter. Now add the garlic, broken dry red chillies & turmeric powder.
  • Once the garlic starts to turn golden, add the tomatoes. Let them soften by cooking covered for 2 minutes.
  • Now add the potatoes. Mix well.
  • Next, add the salt, red chilli & coriander powders. Add a splash of water if needed & mix everything properly.
  • Cover the pan & cook for 5-7 minutes. Keep checking in between.
  • Once the potatoes look 80% done, add the spinach. Cook for 4-5 more minutes.
  • Once the excess moisture evaporates & the dish is cooked well, check for seasoning. Squeeze some lemon juice to finish!


  • Wash the spinach thoroughly under running water.
  • You can skip the tomato if you want. I like the flavour so I add it every time.
  • I usually cook this dish in mustard oil & it tastes really good. If you don’t prefer mustard oil, any refined oil works.

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