dry aloo palak recipe, how to make aloo palak sabzi recipe

4.91 from 10 votes

aloo palak sabzi recipe - homely style dry potato spinach dish that goes very well as a side dish with rotis, chapatis or pooris.

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dry aloo palak sabzi recipe with step by step pics. homely style dry potato spinach dish that goes very well as a side dish with rotis, chapatis or pooris.

dry aloo palak recipe, aloo palak sabzi recipe

roti sabzi lunch is one of the staple dishes at home. so far i have posted many sabzi recipes that can be had with chapatis or rotis. few such sabzi recipes on blog are:

the best part of sabzis or these dry vegetable preparations are that they get done quickly. they can also be packed as tiffin box. usually when making recipe with green leafy vegetables for tiffin box, its always better to pluck the leaves and keep them in the fridge. then in the morning, just rinse and chop the leaves. this helps when making tiffin recipes with greens like amaranth, methi (fenugreek leaves), spinach etc.

serve aloo palak sabzi as a side dish with chapatis or pooris. you can also serve with dal-rice or with any indian meal. if you want to make gravy version then you can check this aloo palak curry recipe.

if you are looking for more aloo recipes then do check:

aloo palak sabzi recipe, dry aloo palak recipe
4.91 from 10 votes
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dry aloo palak recipe

aloo palak sabzi recipe - homely style dry potato spinach dish that goes very well as a side dish with rotis, chapatis or pooris.

course side dish
cuisine indian
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 3
rough calories per serving 200 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 2 tablespoons oil
  • 3 medium potatoes OR 1.25 cups chopped potatoes
  • 200 grams spinach OR 3 cups finely chopped spinach (palak)
  • 1 medium onion OR 1/3 cup chopped onion
  • ½ teaspoon finely chopped garlic (lahsun)
  • 2 to 3 green chilies - sliced or slit
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon kashmiri red chili powder
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ cup water
  • salt as required
  • ¼ teaspoon garam masala powder
  • 3 tablespoons grated coconut - can also use desiccated coconut

how to make recipe

preparation for aloo palak sabzi

  1. rinse spinach leaves very well in water. finely chop them and keep aside.

  2. rinse, peel and chop potatoes in small cubes.

  3. finely chop 1 medium onion.

  4. also slit or slice 2 to 3 green chilies.

making dry aloo palak

  1. heat 2 tablespoons oil in a pan. add ⅓ cup chopped onions. mix well.

  2. saute onions till they turn translucent.

  3. then add 2 to 3 green chilies (sliced or slit) and ½ teaspoon finely chopped garlic. mix well and sauté for some seconds till raw aroma of garlic goes away. you can even lightly brown garlic if you want. 

  4. add 1.25 cups chopped potatoes. make sure to chop the potatoes in small cubes, so that they cook faster.

  5. mix very well.

  6. then add ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder. mix again.

  7. add salt as required.

  8. add ½ cup water. mix well.

  9. cover the pan with a lid and on a low to medium-low flame cook the potatoes till they are almost done. 

  10. do check when the potatoes are cooking. in case the water dries up and the potatoes are not cooked, then you can add some more water.

  11. simmer and cook till the potatoes are almost done.

  12. now add 3 cups finely chopped spinach.

  13. mix the spinach very well and saute till the leaves wilt. spinach gets cooked faster.

  14. stir at intervals and saute till the spinach leaves wilts and are done.

  15. add 3 tablespoons fresh grated coconut. you can also use desiccated coconut.

  16. add ¼ teaspoon garam masala powder.

  17. mix very well and switch off the flame.

  18. serve dry aloo palak with chapatis or pooris.

recipe notes

  • this recipe can be doubled or tripled.

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how to make dry aloo palak

1. heat 
2 tablespoons oil in a pan. add ⅓ cup chopped onions. mix well.

aloo palak sabzi recipe

2. sauté onions till they turn translucent.

aloo palak sabzi recipe

3. then add 2 to 3 green chilies (sliced or slit) and ½ teaspoon finely chopped garlic. mix well and sauté for some seconds till raw aroma of garlic goes away. you can even lightly brown garlic if you want.

aloo palak sabzi recipe

4. add 1.25 cups chopped potatoes. make sure to chop the potatoes in small cubes, so that they cook faster.

aloo palak sabzi recipe

5. mix very well.

aloo palak sabzi recipe

6. then add ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder. mix again.

aloo palak sabzi recipe

7. add salt as required.

aloo palak sabzi recipe

8. add ½ cup water.

aloo palak sabzi recipe

9. mix well.

aloo palak sabzi recipe

10. cover the pan with a lid and on a low to medium-low flame cook the potatoes till they are almost done. do check when the potatoes are cooking. in case the water dries up and the potatoes are not cooked, then you can add some more water.

aloo palak sabzi recipe

11. simmer and cook till the potatoes are almost done.

aloo palak sabzi recipe

12. now add 3 cups finely chopped spinach.

dry aloo palak recipe

13. mix the spinach very well and saute till the leaves wilt. spinach gets cooked faster.

dry aloo palak recipe

14. stir at intervals and saute till the spinach leaves wilt and are cooked.

dry aloo palak recipe

15. add 3 tablespoons fresh grated coconut. you can also use desiccated coconut.

dry aloo palak recipe

16. add ¼ teaspoon garam masala powder.

dry aloo palak recipe

17. mix very well and switch off the flame.

aloo palak sabzi recipe

18. serve dry aloo palak with chapatis or pooris.

dry aloo palak recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Very Nice, Thank you very much.

    • welcome.