Ever tried serving spinach only to have it return uneaten? What if I told you you could disguise it in a comforting potato curry that everyone—from kids to adults—will actually ask for again?
This Aloo Palak Sabzi (Potato Spinach Curry) is exactly that dish: tender potato cubes simmered in a spiced gravy, then wilted through with vibrant spinach. It’s quick, pantry-friendly, and perfect for pairing with chapatis, phulkas, or even jeera rice.
From Home Kitchens to Your Table
Spinach and potato is an age-old combo in Indian cuisine, celebrated for its balance of starchy comfort and nutrient-rich greens.
In North India, you’ll find a similar dish called “Aloo Palak,” while South Indian cooks often slip greens into potato curries to boost their health quotient without changing texture or taste. This version keeps the flavors bright and approachable—no bitter aftertaste, just a mild, savory hug in every bite.
Why This Dish Works
- Hidden Greens: Even picky eaters won’t notice the spinach, thanks to familiar potato comfort.
- Nutrient Powerhouse: Spinach brings iron, vitamins, and fiber, while potatoes add potassium and energy.
- One-Pan Meal: Simple tempering, spiced potatoes, then spinach—done in under 30 minutes.
- Versatile Pairing: Goes equally well with rotis, parathas, or rice.
Ingredient Breakdown
- Potatoes: Starchy, filling, and great at soaking up spice.
- Spinach (Palak): Mild-flavored greens that wilt beautifully into the curry.
- Cumin Seeds & Red Chilies: Create a warm, earthy base in the tempering.
- Onion & Ginger-Garlic-Chili Paste: Builds savory depth and gentle heat.
- Tomatoes: Add tang and body, softening into a natural gravy.
- Turmeric, Chili, Cumin & Garam Masala: Layered spices for color, warmth, and complexity.
- Ghee & Kasuri Methi: A finishing flourish for richness and that signature “dhaba” aroma.
- Salt & Water: Essential seasoning and cooking medium.
🌿 Vegan Swap: Replace ghee with coconut or vegetable oil—and omit the kasuri methi if you can’t find it.
How It All Comes Together
First, heat oil in a wide pan. Add cumin seeds and red chilies until they crackle, then toss in finely chopped onions. Sauté until the onions turn translucent. Stir in your ginger-garlic-green chili paste and cook until the raw aroma fades.
Next, add the chopped potatoes, turmeric, salt, and chili powder. Mix so each cube is coated in spice, then pour in chopped tomatoes. Sprinkle cumin powder and garam masala, stirring until the tomatoes break down into a thick sauce. Add a splash of water, cover, and let the potatoes cook until fork-tender.
Once the potatoes are soft, fold in the cleaned spinach leaves, mashing them gently into the curry. Cover again for a few minutes—just enough for the leaves to wilt but still retain their bright green hue. Finish with a drizzle of ghee, a sprinkle of crushed kasuri methi, and give it one last stir.
💡 Pro Tip: Dry your spinach thoroughly before chopping. Excess water can make the curry runny and dilute those bold flavors.
What Goes Along
This Aloo Palak Sabzi is a dry curry, so it pairs perfectly with:
- Chapati, Phulka, or Roti: Ideal for scooping up every morsel.
- Jeera Rice or Ghee Rice: Mild rice lets the spice shine.
- Paratha: Stuffed or plain, it makes for a hearty brunch option.
How to Serve
Serve the sabzi hot, straight from the pan, garnished with a few extra curry leaves or coriander. Offer plain yogurt or a simple raita on the side to balance the spices, and don’t forget a wedge of lemon for anyone who likes a fresh squeeze.
Packing & Meal-Prep Tips
- Make-Ahead: You can chop potatoes and spinach in advance and store them separately in the fridge.
- Refrigerator Storage: Keeps well for 2–3 days—reheat gently with a drop of water if needed.
- Lunchbox Friendly: Pack the curry and rotis separately to avoid sogginess.
- Bulk Prep: Double the recipe and freeze half—thaw in the fridge overnight and reheat on the stovetop.
Party & Bulk Preparation
For a gathering, scale up the recipe and cook in a large heavy-bottomed skillet. Keep the curry warm in a chafing dish, and refill the spinach in batches so it stays vibrant. Provide small spoons for guests to plate their own roti or rice.
Aloo Palak Sabzi
Description
Aloo Palak Sabzi is a quick, one-pan potato and spinach curry seasoned with cumin, ginger-garlic-chili paste, tomatoes, and a blend of warming spices. Finished with a touch of ghee and kasuri methi, it’s the perfect side dish for chapatis, rotis, or jeera rice, delivering both comfort and nutrition in every bite.
Ingredients
Instructions
Prep Work
-
Prepare potatoes
Wash, peel and chop potatoes into medium-sized pieces.
-
Soak potatoes
Place chopped potatoes in a bowl of water and set aside.
-
Clean and chop spinach
Rinse palak leaves thoroughly, drain and roughly chop.
-
Make ginger-garlic-chilli paste
Blend equal parts of peeled ginger, garlic, and green chillies into a smooth paste.
Method
-
Heat oil and spices
Warm oil in a wide pan, add cumin seeds and red chillies; sauté briefly.
-
Sauté onions
Add chopped onions; cook until they turn transparent. -
Add pastes
Stir in ginger garlic and green chilli pastes; cook for a minute.
-
Cook potatoes
Add potatoes, mix well, then sprinkle salt and turmeric; stir to coat. -
Add tomatoes & powders
Stir in tomatoes, then add chilli, cumin and garam masala powders. -
Simmer with water
Pour in water, mix and cover the pan; cook for 10 mins.
-
Season check
Uncover, check seasoning, adjust salt if needed. -
Add spinach
Stir in chopped palak leaves, cover and cook for 3–4 mins.
-
Finish with ghee & methi
Drizzle ghee, sprinkle kasuri methi, mix well. -
Serve hot
Transfer to a bowl and serve immediately with chapati or rice.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 2g10%
- Sodium 600mg25%
- Total Carbohydrate 32g11%
- Dietary Fiber 6g24%
- Protein 5g10%
- Vitamin A 4500 IU
- Vitamin C 25 mg
- Calcium 60 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.