This Dry Palak Aloo Curry Recipe (known as Aloo Palak Sabji) is a popular Indian dish made with fresh spinach, tender potatoes, and aromatic spices. Popular in many Indian households, this simple yet flavorful dry curry is loved for its simplicity, nutrition, and quick preparation.
Unlike the gravy-based version, this easy Indian dry potato and spinach curry is a stir-fried sabzi that brings out the natural flavors of palak and aloo.
I have cooked dry palak aloo curry countless times for my family, and fresh spinach always elevates the flavor while keeping the dish wholesome.
If you love spinach-based recipes, you must try this crispy protein-rich hara bhara kebab with tofu that make for a healthy starter. You can pair this spinach potato curry pairs beautifully with soft Indian flatbreads, and if you are looking for a flavourful accompaniment, our Lauki Thepla and Zucchini Thepla are excellent choices that complement this sabzi perfectly.
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Why Should You Make This Dish
- Easy to prepare
- Packed with nutrition
- Budget-friendly
- Pairs well with both roti and rice
- Vegan dish and fiber rich
- Comfortable everyday food
- Easily available ingredients
Ingredients
Palak: Use tender spinach leaves with soft stems, as they cook quickly and blend well with the potatoes and spices. Regular green spinach available in local markets or grocery stores works perfectly for this recipe. Avoid using thick, mature stems because they can make the curry slightly fibrous and less pleasant in texture.
Aloo: One of the key ingredients of the recipe.
Onion-Garlic: Onion makes the base of the curry and garlic goes very well with spinach.
Spice Powders: Turmeric powder, cumin powder, coriander powder, red chili powder
Oil: I have used vegetable oil for this recipe, if you are making Punjabi style aloo palak or Dhaba style aloo palak then use mustard oil to achieve authentic taste and flavor.
Others: Cumin seeds, green chili, lemon juice, salt, etc.
Instructions
Learn to make this dry Aloo Palak Sabji, also known as vegan saag aloo, with the easy step-by-step recipe given here. This simple and flavorful Indian side dish is made with potatoes, fresh spinach, and aromatic spices, making it perfect for everyday meals.
Heat oil in a pan or kadai over medium heat. Once the oil is hot, add cumin seeds and allow them to crackle until aromatic.
Add the chopped garlic and sauté for about a minute until it turns light golden.
Next, add the chopped onions and cook for 2–3 minutes, until the onions become soft and translucent.
Add the diced potatoes to the pan and cook the potatoes for about 5–7 minutes on medium heat. Stir occasionally for even cooking.
Next add turmeric powder and mix thoroughly to coat the potatoes evenly. Continue cooking until the potatoes become slightly tender.
Once the potatoes are partially cooked, add cumin powder, coriander powder, red chili powder, and salt. Mix everything well so the spices coat the potatoes evenly and cook for another 1–2 minutes.
Now add the thoroughly washed and chopped palak (spinach) to the pan and mix well. Cover the pan with a lid and cook on medium heat. Initially, the spinach may seem like a large quantity, but it wilts down quickly as it cooks.
Cook for about 5–7 minutes, stirring occasionally, until the spinach is fully cooked and the excess moisture evaporates, giving the curry a dry texture.
Check whether the potatoes are cooked completely. If they are still firm, sprinkle a little water, cover the pan again. Cook for a few more minutes until the potatoes turn soft and tender.
Once the potatoes are fully cooked and all the moisture has dried up, add lemon juice and mix well for a fresh and tangy flavor.
Turn off the heat and serve the Dry Palak Aloo Curry hot with roti, chapati, paratha, or steamed rice.
Top tips
- Always use fresh spinach leaves which gives better flavor.
- Dice the potatoes into small, equal-sized pieces so they cook evenly and faster.
FAQ
Before cooking, wash the palak thoroughly 2–3 times in water to remove any dirt or mud trapped in the leaves. After washing, drain the excess water completely and chop the spinach roughly. Baby spinach can also be used as it is softer, milder in flavor, and cooks faster.
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Dry Palak Aloo Curry Recipe
Materials
- 4-5 cups Palak (Spinach) chopped
- 2 nos Aloo (Potato) (large) cut into dices
- 2 nos Onion (medium) chopped
- 6-8 nos Garlic cloves chopped
- ½ teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- 2-3 no Green Chili
- 3-4 tablespoon Vegetable Oil
- Salt to taste
- 1 teaspoon Cumin Seeds
- few drops Lemon Juice
Instructions
- Heat oil in a pan and add cumin seeds. Let them crackle for a few seconds.
- Add the chopped garlic and sauté for a minute until fragrant. Then add the chopped onion and cook until soft and lightly golden.
- Next add the diced potatoes and stir well. Cook for 5–7 minutes, stirring occasionally.
- Sprinkle in the turmeric powder and stir to coat evenly. Let the potatoes cook until slightly soft.
- Now add cumin powder, coriander powder, red chili powder, and salt. Mix everything thoroughly so the potatoes are evenly coated with the spices.
- Add the thoroughly washed and chopped palak (spinach) and mix well. Cover the pan with a lid and cook on medium heat. At first, the spinach may seem like a lot, but it wilts down quickly as it cooks.
- Cook for 5–7 minutes, stirring occasionally, until the spinach is fully cooked and any extra moisture dries up.
- If the potatoes are still not cooked properly, add a little water, cover, and cook for a few more minutes until tender. Allow any excess water to evaporate.
- Finally, add lemon juice and mix well. Now dry palak aloo curry is ready to serve.
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