Aloo Palak Recipe (Potato & Spinach Stir Fry)
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
3
-
Calories
192 kcal
-
Course
Main Course
-
Cuisine
Indian
Aloo Palak Recipe (Potato & Spinach Stir Fry)
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Aloo Palak is a delicious and nutritious Indian potato & spinach stir fry. This Punjabi Aloo Palak recipe can be made in just 25 minutes and is perfect for a quick healthy weeknight dinner!
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Ingredients
- 1 tablespoon oil
- 1 teaspoon Cumin seeds (Jeera)
- 3 Dried Red Chili Whole
- 1/8 teaspoon asafoetida (hing) optional, skip for gluten-free
- 5 cloves garlic finely diced
- 2 potatoes medium, cut into small pieces, around 1/2 inch
- 9 ounces Spinach (Palak) chopped, around 5 cups
- 1/4 cup water as needed
- 1/4 teaspoon garam masala
- 1 teaspoon dry mango powder (Amchur) or lime juice
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Ground Cumin (Jeera powder)
- 1/4 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon salt adjust to taste
Instructions
- Heat oil in a large heavy bottom saucepan on medium heat. Add cumin seeds, dry red whole chili and let them sizzle for a few seconds.
- Add asafoetida, garlic and saute for 30 seconds until the garlic start to change color to golden.
- Turn the flame to low and add all the spices. Stir them well.
- Add the potatoes, water and mix well with the spices. Turn the flame back to medium.
- Cover with a lid and let the potatoes cook for about 4-5 minutes. The potatoes should be more than half done.
- Add the chopped spinach and mix it well with the potatoes. Cook for another 4-5 minutes after adding the spinach.
- Add the garam masala, dry mango powder and mix well. All the water added and from the spinach must be dried by now.
- Serve Aloo Palak with roti or paratha.
For Instant Pot:
- Heat the instant pot on sauté mode and follow the first 4 steps as above. Add the chopped spinach leaves on top of the potatoes. Do not stir. Press Cancel and close lid with vent in sealing position. Pressure cook for 0 minutes at high pressure. Quick release the pressure and open the lid. There will be some liquid. Add garam masala and dry mango powder to the curry. Now turn on sauté mode and sauté for 1-2 minutes. This will help to dry any leftover liquid. Aloo Palak is ready to be served.
Equipments used:
Notes
- Onions & Tomato: I do not add onions or tomatoes to this Aloo Palak. However, if you like, add 1/2 cup chopped onions along with the garlic and sauté until golden brown before adding the potatoes. Then add 1 small tomato, about 1/2 cup chopped, to the pan and let them soften. Then continue with the recipe.
- Spinach: It is important to add the spinach only after the potatoes are mostly cooked so that the spinach does not overcook.
- Stovetop vs Instant Pot: The stovetop method for this Aloo Palak will give a dry texture, while the instant pot method has the convenience of less active monitoring needed. My preferred method to cook this curry is on the stovetop, as my family prefers a dry stir fry texture.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
420mg
(18%)
Potassium
1343mg
(38%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
8642IU
(173%)
Vitamin C
116mg
(129%)
Calcium
186mg
(19%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 420mg | 18% |
| Potassium | 1343mg | 29% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 8642IU | 173% |
| Vitamin C | 116mg | 129% |
| Calcium | 186mg | 19% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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