Aloo Palak Recipe (Potato & Spinach Stir Fry)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3
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Calories
192 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Palak Recipe (Potato & Spinach Stir Fry)
Description
Aloo Palak Recipe combines diced potatoes and fresh chopped spinach sautéed with cumin seeds, dried red chilies, and garlic, seasoned with turmeric, coriander, cumin, Kashmiri red chili powder, garam masala, and dry mango powder or lime juice. The cooking method involves sautéing whole spices briefly, then adding spices, potatoes, and water to cook covered until potatoes are nearly done, followed by adding spinach and cooking until dry. The dish is a dry, spiced stir fry with tender potatoes and wilted spinach highlighted by layered Indian spices and slight tang from dry mango powder.
This stir fry is commonly served as a side dish alongside Indian breads such as roti or paratha. The mild heat and tang balance the earthiness of potatoes and spinach. It’s a vegetarian option that works well within a larger meal or as a standalone light dish.
Options include adding chopped onions and tomatoes for added flavor and texture, but this version maintains a drier texture by adding spinach after potatoes have mostly cooked. It can be cooked on stovetop for best control or in an Instant Pot with less active monitoring. The stovetop variation yields a drier, stir-fry like texture preferred by many.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 3 dried red chili whole
- 1/8 teaspoon asafoetida optional, skip for gluten-free, aka hing
- 5 cloves garlic finely diced
- 2 potato medium, cut into small pieces, around 1/2 inch
- 9 ounces spinach chopped, around 5 cups, aka Palak
- 1/4 cup water as needed
- 1/4 teaspoon garam masala
- 1 teaspoon dry mango powder or lime juice, aka amchur
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon cumin powder aka 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.
Notes
- Adding 1/2 cup chopped onions and cooking with garlic adds depth of flavor but is optional.
- Tomatoes can be added after onions for a softer texture, but are not included in the basic recipe.
- Add spinach only after potatoes are mostly cooked to avoid overcooking and maintain texture.
- The stovetop method yields a drier dish; Instant Pot method is convenient but produces slightly different texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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