Aloo Palak Sabzi

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.