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

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aloo palak sabzi recipe, 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.

4.89 from 9 votes
total time:
30minutes

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:

dry aloo palak recipe

4.89 from 9 votes
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
aloo palak sabzi recipe - homely style dry potato spinach dish that goes very well as a side dish with rotis, chapatis or pooris.
aloo palak sabzi recipe, dry aloo palak recipe
Course:side dish
Cuisine:indian
Servings:3
Calories:200kcal

INGREDIENTS FOR dry aloo palak recipe

(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 dry aloo palak recipe

preparation for aloo palak sabzi

  • rinse spinach leaves very well in water. finely chop them and keep aside.
  • rinse, peel and chop potatoes in small cubes.
  • finely chop 1 medium onion.
  • also slit or slice 2 to 3 green chilies.

making dry aloo palak

  • heat 2 tablespoons oil in a pan. add ⅓ cup chopped onions. mix well.
  • saute onions till they turn translucent.
  • 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. 
  • add 1.25 cups chopped potatoes. make sure to chop the potatoes in small cubes, so that they cook faster.
  • mix very well.
  • then add ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder. mix again.
  • add salt as required.
  • add ½ cup water. mix well.
  • 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.
  • simmer and cook till the potatoes are almost done.
  • now add 3 cups finely chopped spinach.
  • mix the spinach very well and saute till the leaves wilt. spinach gets cooked faster.
  • stir at intervals and saute till the spinach leaves wilts and are done.
  • add 3 tablespoons fresh grated coconut. you can also use desiccated coconut.
  • add ¼ teaspoon garam masala powder.
  • mix very well and switch off the flame.
  • serve dry aloo palak with chapatis or pooris.

RECIPE TIPS

  • 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


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

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 greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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30 comments/reviews

  1. Loved the recipe.. different from the way others cook it, so different taste and different texture. Your recipes are always very dependable and authentic, well researched..I always check out your version as a final reference whenever try anything new or even old, for that matter. Especially love your Kashmiri recipes though I’m a vegetarian and therefore my range is limited.Thank you Dassana.

    • thank you sunita. it feels good reading your comment. i do develop and test recipes a couple of times or even more times before adding them on the website. i do not want anyone’s effort, ingredients, time etc going waste. i do try my best to give tips wherever possible so that the final dish turns out good. kashmiri food is a favorite of mine too, but like you being a vegetarian i have limited option in this cuisine too.

      most welcome sunita and thanks again.

  2. Hello Ma’am,

    Don’t know how to thank you. This website taught me cooking when I didn’t knew much about it. You explain recipies with such simplicity that even a layman can become expert in cooking. Keep posting more delicious recepies like this. Kudos!

    • thanks a lot pradip 🙏. i am glad that the recipes have helped you to cook delicious indian veg food. making the recipes easy to follow is what i always strive for and i try to give as many details as possible. there are still some recipes that i need to work upon and am gradually doing it. thanks again and happy cooking.

  3. Hello mam,
    Whenever i m in confused state about cooking.. I always refer to your recipies.. Really good and tasty… Easy to make.. Very helpful.. Thank you so much for sharing this with us.

  4. You have garlic as one of the ingredients, but after that it is not mentioned anywhere else. Should I add it after the onion gets sautéed, before I add in the chillies? I am a huge garlic lover, so I want to add it.

    • yes you can add garlic after the onions gets sautéed. in the pics, i have added garlic along with the green chilies and then sautéed both together. thanks for letting me know. i will update in the palak sabzi recipe post.

      • Appreciate your quick response. It came out very well..first time making aloo palak. Your site is my bible when it comes to vegetarian cooking, as I have NEVER had any of your dishes go wrong… God Bless

  5. I made this tonight as a last-minute side dish–it ended up being even tastier than the main dish I spent an hour preparing. Thank you for your recipes, they’re always delicious.

  6. Hello Dassana,

    Thank you so much as I plan my all meals from your website.
    a)If this dish is without onion will it work ?
    Thanks,you really give-in your best learn a lot from you.

    Warm Regards

  7. First time for me to see aloo palak sabzi with coconuts – and it turned delicious! So simple and yet elegant. Could I ask you whether this is a Gujarati recipe?

    • thanks swetha. i don’t think its an odd combination. in fact its a delicious combination. we also have chana masala, kadala, aloo methi and some more dry veggie dishes with dosa.

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