Aloo Palak
North Indian

Aloo Palak Dry Veg

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Aloo Palak Dry Veg is a simple dish made from saut’eed spinach leaves and aloo / potato. Palak has gained  worldwide popularity due to its strong medicinal properties. Palak (Spinach) is a rich source of iron, several vital antioxidants and anti-cancer composition which provide power packed healthy recipe. It makes a great lunch box sabzi for kids as well as for grown ups. Tastes great with phulka, chapati along with dal and rice.

Preparation Time: 10mins  ∏  Cooking Time: 15mins  ∏  Servings:2-3 persons

Level:  Beginners (Easy)      ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm


  • 300 gm washed and finely chopped fresh palak
  • 2-3 medium size potato chopped (cubes)
  • 1/2 inch ginger grated
  • 4-5 garlic clove grated (or chopped)
  • 1-2 whole dry red chilly
  • 1-2 green chilly finely chopped
  • 1/2 teaspoon cumin seed (Jeera)
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon turmeric (haldi) powder
  • 1/2 teaspoon dry mango (Amchoor) powder (Optional)
  • 1/4 teaspoon red chilly powder
  • 1 pinch Asafoetida (Hing)
  • 2-3 teaspoon vegetable oil
  • Salt as per taste

Aloo Palak

How to make Aloo Palak dry veg:

Step1: Thoroughly wash and clean fresh palak leaves and drain excess water. Peel and chop potatoes in small cubes.

Turn on flame and heat a pan. Then add oil and let it heat, now add cumin seed and fry it for a 20-30seconds on medium flame. Add Asafoetida, whole red chilly, garlic and ginger and saute it for 20-30 seconds till the raw aroma of garlic goes away. Now add chopped green chilly and saute it for 10 seconds.

Add potato mix it well with the oil, saute it for 4-5 minutes on low-medium flame. Keep stirring in between. You may even cover the pan to reduce the cooking time.

Step2: Once potatoes turns golden brown in colour and bit crispy, lower the flame and add turmeric powder, coriander powder, red chilly powder and salt as per taste (Add little less salt in palak recipes). Mix everything well and saute it for 1 minute.

Add fresh chopped palak leaves, mix everything together. Now let it cook on low-medium heat for about 6-7 minutes till leaves becomes soft. (Note: Now do not cover the pan otherwise palak leaves will turn black also no need to add any water because vegetables cook on their own steam). Keep stirring in between.

Step3: Once all the water evaporated, also potato and palak are soft & cooked well then sprinkle mango (Amchoor) powder. Mix and cook for another 2 to 3 minutes, stir occasionally. Turn the stove off.

Aloo Palak dry veg is ready. Serve it hot with roti or paratha along with Dal and rice.

Aloo Palak Dry Veg

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