Aloo Palak
Tender potatoes and spinach come together in this simple North Indian sabzi with garlic, cumin, and a few everyday spices. It is lightly spiced, comforting, and perfect with roti or dal as part of a meal.
For 4 servings
- prep · ~15 min
Prep the vegetables.
1.Peel and cube the potato into small even pieces.2.Wash the spinach well and chop it roughly.3.Finely chop the onion, tomato, garlic, and ginger.4.Slit the green chili. - saute · ~6 min
Cook the base.
1.Heat oil in a kadai over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion, garlic, ginger, and green chili.4.Cook until the onion turns soft and light golden.TIPKeep the heat medium so the garlic and cumin do not burn. - saute · ~4 min
Add tomato and spices.
Add tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook for 3 to 4 minutes, stirring often, until the tomato softens and the masala looks glossy.
- simmer · ~12 min
Cook the potatoes until tender.
Add the cubed potato and mix well so the masala coats every piece. Add water, cover, and cook on low heat until the potatoes are just tender, stirring once or twice.
TIPCut the potatoes small so they finish cooking before the spinach overcooks. - saute · ~5 min
Add the spinach and finish the sabzi.
Add the chopped spinach and cook uncovered for 4 to 5 minutes until it wilts, dries a little, and coats the potatoes. Sprinkle in garam masala and mix well.
- garnish
Finish with lemon juice.
- serve
Serve hot.
Serve Aloo Palak hot with roti, chapati, or as part of a simple Indian meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potatoes into small, even cubes so they turn tender before the spinach loses its color.
- 2Let the tomatoes cook until the masala looks glossy; this prevents a raw, sour taste in the sabzi.
- 3Cook the spinach uncovered so excess moisture evaporates and the leaves cling to the potatoes instead of turning watery.
- 4Add the lemon juice only after switching off the heat to keep its brightness fresh and sharp.
- 5Stir gently after the potatoes soften so the cubes stay intact and do not mash into the spinach.
- 6If the spinach releases too much water, raise the heat briefly at the end to dry the sabzi without overcooking it.
Adapt it for your goals.
Jain
Skip onion and garlic, and increase ginger, cumin, and coriander for a lighter Jain-style version with clean, gentle flavors.
low oilLow-oil
Use less oil and a splash of water while sautéing the onion-tomato base; the dish still stays flavorful but feels lighter.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want the mild sabzi to have more heat with roti.
dry sabziDry-sabzi
Cook a few extra minutes after the spinach wilts to evaporate moisture for a drier version that packs well in tiffin.
Why this is on our healthy list.
Leafy greens goodness
Spinach brings plant nutrients and natural fiber, making this sabzi a simple way to include more greens in a meal.
Balanced everyday comfort
Potatoes provide satisfying energy, while spinach, garlic, ginger, and tomato add freshness and variety beyond plain starch.
Moderate spice profile
The dish uses small amounts of warming spices and aromatics, giving flavor without relying on heavy cream or rich gravies.
Frequently asked questions
Yes. Thaw it first, squeeze out excess water, and add it later in cooking so the sabzi does not become watery.
