This palak sabzi with potatoes is a healthy, comforting dry vegetable preparation that goes well with roti or as a side dish for your dal-chawal. This aloo palak sabzi is made with a basic, handful of ingredients yet tastes fantastic.
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❤️You’ll Love This Recipe Because
Healthy: Because it is a healthy, hearty and super satisfying dry veggie preparation, you can add this to your weekly menu. Plus, this is a great way to add some more iron to your diet.
Comforting: Whenever we Indians add potato to any dish, it becomes comforting. Potato is so versatile that it can be paired with any vegetable like aloo beans, aloo bhindi, aloo capsicum, aloo methi, and the list will go on.
Lunch-box friendly: This can be packed into kids’ or adults’ lunch boxes. Don’t forget to pack fresh rotis in a separate container to go with this palak sabzi.
This is naturally vegan and gluten-free.
Serve it differently: Instead of serving this palak sabzi with rotis, you can add this to your paratha with some kachumber salad and roll it to make a desi wrap. Or make a toast sandwich by swapping the potato masala with this palak sabzi.
🧾Ingredient Notes
- Spinach: If using regular spinach or desi palak then remove and discard the stems. The stems may make the sabzi a little off tasting. If using baby spinach then no worries, just chop them and use.
- Potatoes: I prefer to use Yukon gold or red skin potatoes for this palak sabzi.
- Onion: Red onion is traditionally used in Indian cooking to get good flavors. You can use yellow or white onion if that’s what you have on hand.
- Tomato: I am adding a tiny amount of chopped tomatoes (just like my mom does, this is her recipe). But some people do not combine spinach and tomatoes. If so you can skip adding tomatoes.
- Ginger, Garlic, Green chili: Here I have used freshly grated ginger, garlic and finely chopped green chilies. Alternately, you can use ginger garlic paste and chopped chili or crush all three together in a mortar and pestle or small grinder.
- Spice powders: Very basic Indian spice powders (turmeric, red chili and coriander powder) are used. You don’t need other spices like garam masala that mask the real flavor of the veggies.
👩🍳Step By Step Photo Instructions
1) Heat the oil in a pan or kadai on medium heat. Once hot add cumin seeds and let them sizzle a bit and they get a little darker in color.
2) Add chopped onion and sprinkle a little salt to speed up the cooking process.
3) Cook until onion starts to soften and becomes light pink in color.
4) Then add ginger, garlic and green chili. Saute for a minute or until the raw smell of ginger garlic goes away.
5) Add cubed potatoes, remaining salt, turmeric powder, red chili powder and coriander powder.
6) Mix well so spices are coated evenly on the potatoes.
7) Cover the pan and cook until potatoes are 80% cooked. You may need to check and stir once or twice in between to make sure that potatoes are not sticking to the bottom of the pan.
8) Add chopped spinach and tomato.
9) Mix, cover and cook until potatoes are 100% cooked (fork-tender). Meantime, spinach will also get cooked and tomatoes becomes soft (but not mushy).
10) Turn off the stove and keep the palak sabzi covered for 5 minutes before serving to let the flavors mingle.
💭Expert Tips
- You can use boiled, cubed potatoes. If so, cook the onions until soft and light brown in color. Then add boiled potatoes and spices. Cook for 2 minutes and then continue with the next steps of adding and cooking spinach, tomato.
- Instead of adding tomatoes, you can drizzle a few drops of lemon or lime juice once palak sabzi is cooked.
- I have added a moderate to low amount of spinach here. You can add more if you like but don’t add too much otherwise it may taste bitter or metallic.
Check Out Other Spinach Recipes
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📋 Recipe Card
Palak Sabzi (With Potatoes)
Ingredients
- 2 tablespoons Oil
- ½ teaspoon Cumin seeds
- 1 medium or 1 cup Red onion chopped
- 1 Green chili finely chopped
- ½ teaspoon Ginger paste or freshly grated or crushed
- ½ teaspoon Garlic paste or freshly grated
- 2 medium or 2 cups Potatoes peeled and cubed
- ¼ teaspoon Turmeric powder
- Salt to taste
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 cups Spinach (Palak) washed, chopped and tightly packed
- ⅓ cup Tomato chopped
Instructions
- Heat the oil in a pan or kadai on medium heat. Once hot add cumin seeds and let them sizzle a bit and they get a little darker in color.
- Add chopped onion and sprinkle a little salt to speed up the cooking process. Cook until onion starts to soften and becomes light pink in color.
- Then add ginger, garlic and green chili. Saute for a minute or until the raw smell of ginger garlic goes away.
- Add cubed potatoes, remaining salt, turmeric powder, red chili powder and coriander powder. Mix well so spices are coated evenly on the potatoes.
- Cover the pan and cook until potatoes are 80% cooked. You may need to check and stir once or twice in between to make sure that potatoes are not sticking to the bottom of the pan.
- Add chopped spinach and tomato. Mix, cover and cook until potatoes are 100% cooked (fork-tender). Meantime, spinach will also get cooked and tomatoes becomes soft (but not mushy).
- Turn off the stove and keep the palak sabzi covered for 5 minutes before serving to let the flavors mingle.
Notes
- You can use boiled, cubed potatoes. If so, cook the onions until soft and light brown in color. Then add boiled potatoes and spices. Cook for 2 minutes and then continue with the next steps of adding and cooking spinach, tomato.
- Instead of adding tomatoes, you can drizzle a few drops of lemon or lime juice once palak sabzi is cooked.
- I have added a moderate to low amount of spinach here. You can add more if you like but don’t add too much otherwise it may taste bitter or metallic.
Mirandamom
Delectable!
Kanan Patel
Glad that you liked.
Bhumi
Can i skip tomato ??,
Kanan
yes you can skip tomato. It will be fine.