Aloo Palak Dry Sabzi | Spinach And Potato Dry Fry

Aloo Palak Sabzi

Aloo Palak Dry Sabzi is a healthy and delicious Punjabi recipe. Aloo Palak fry brings together the delicious flavours of potato and spinach in this mouth-watering preparation.

Alu Palak

It’s the second week of December and the local markets are awash with fresh vegetables. What better time than now to post a healthy recipe – green leafy vegetables are packed with nutrients, and it’s good to regularly include them in one’s diet.

I like my greens and one of the biggest challenges I face is to try and cook them in different ways. The spinach and potato combo is one of my favourites. Aloo palak dry sabzi is really delicious and just perfect for chilly weather.

Aloo Palak Fry:

Palak Alu Sabzi

Punjabi dry aloo palak recipe combines cubed potatoes, chopped spinach and a dash of spices. It’s simple but filling, lightly spiced and easy enough to fix. Learn how to rustle up this nutritious alu palak ke sabzi in a jiffy!

Potatoes are a staple dish in our home and anything with aloo in it is always welcome. This Indian spinach recipe is a breeze to cook and it pairs well with any Indian bread or rice. Palak is by far my favourite green and saag aloo is total comfort food.

If you are feeling decadent, then you can stir in a knob of butter or a blob of desi ghee in the end to add flavour!

How to make potatoes with spinach:

For this potatoes with spinach recipe Punjabi style, firstly boil 2 medium potatoes. Peel and cube them. Meanwhile, wash the spinach leaves thoroughly and chop them finely.

Spinach and Potato

Also, chop the onion and tomato; grate the ginger; mince garlic.

Alu Palak Ingredients

Now, heat about 2 tbsp oil in a pan. Temper with cumin seeds and dry red chilli.
Then add grated ginger, garlic, chopped onion and asafoetida. Sauté on a medium flame till the onion turns translucent.

Potato spinach tempering

Next, tip in the chopped tomato. Mix well and cook covered till the tomato softens.

Saute tomato

Toss in the boiled and cubed potatoes. Gently sauté for 30 seconds.

Add cubed potatoes

Next, add turmeric powder, red chilli powder and coriander powder. Combine well and cook for about 5 minutes, then.

Sprinkle spices

Lastly, add the chopped spinach and salt. Mix well and cook the potato palak for 4-5 minutes, stirring in-between.

Add spinach

Don’t let the spinach cook too long. Once it starts to wilt, and all the moisture is absorbed, pull it off the heat.

Cook Potato Spinach

Transfer aloo palak dry sabzi onto a serving plate, then.
Serve healthy aloo palak hot with Jeera Rice or Parathas.

Alu Palak

If you are searching for more palakura recipes, then do try out Lentils with Spinach.

How To Make Saag Alu Recipe details below:

Spinach Alu Recipe

Aloo Palak sabzi is a healthy Indian side dish that combines nutritious spinach with cubed potato and simple spices – a family favourite. The subtly spiced dish allows the fresh taste of palak to come through. This recipe for saag aloo does not call for much effort; it’s full of flavour and an Indian classic.

Course Side Dish

Cuisine Punjabi

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 135kcal

Author Shil

Ingredients

Potatoes – ¾ cup cubed
Spinach – 2 cups, (1 bunch) chopped
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Ginger - ½ tsp, grated
Garlic – ½ tsp, minced
Dry red chilli – 1
Cumin seeds – ½ tsp
Asafoetida – 1/8 tsp
Salt – ½ tsp
Turmeric – ¼ tsp
Coriander powder – ½ tsp
Chilli powder – ¼ tsp
Oil – 2 tbsp

Instructions

For this palak aloo recipe, firstly take 2 boiled aloo (medium size) and peel the skin. Cut them into cubes. Wash the palak well and finely chop it.
Finely chop onion and tomato; mince the garlic cloves and grate the ginger
Heat oil in a frying pan. Add dry red chilli and whole jeera.
Once the cumin sizzles, add hing, ginger, garlic and onion. Cook on medium flame for a minute or so till the onion softens.
Mix in the tomato. Cover and cook till the tomato becomes mushy.
Then transfer the potatoes to the pan. Saute for about 30 seconds.
Sprinkle haldi, red chilli powder and dhania powder. Mix all the ingredients well and cook for a further 5 minutes.
Lastly, toss in the spinach; add salt. Combine well and cook the alu palak for about 5 minutes, taking care to stir-in between.
Once the spinach starts to wilt and the dish is almost dry, turn off the heat.
Remove saag aloo onto a serving dish.
Serve nutritious aloo palak as side dish with rice or chapathis.