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Aloo Palak Recipe (Potato & Spinach Stir Fry)
5 from 30 votes

Aloo Palak Recipe (Potato & Spinach Stir Fry)

Aloo Palak is a dry stir-fry of spiced potatoes and chopped spinach cooked with cumin seeds, dried red chilies, garlic, and a mix of coriander, turmeric, chili powder, and garam masala. The potatoes provide a soft, hearty base while the spinach adds a bright, leafy texture and flavor.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 3
Calories: 192 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Add asafoetida, garlic and saute for 30 seconds until the garlic start to change color to golden.
  3. Turn the flame to low and add all the spices. Stir them well.
  4. Add the potatoes, water and mix well with the spices. Turn the flame back to medium.
  5. Cover with a lid and let the potatoes cook for about 4-5 minutes. The potatoes should be more than half done.
  6. Add the chopped spinach and mix it well with the potatoes. Cook for another 4-5 minutes after adding the spinach.
  7. Add the garam masala, dry mango powder and mix well. All the water added and from the spinach must be dried by now.
  8. Serve Aloo Palak with roti or paratha.
For Instant Pot:
  1. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 192

% 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.