Simple Aloo Palak Subzi | Potatoes and Spinach | A Dry Curry

Spinach and Potatoes, a warming and nourishing combo – a very healthy, homely and delicious dry vegetable dish

Aloo Palak Subzi

There are two ways of making aloo palak one is dry aloo palak subzi and other is potato in a spinach gravy. Today’s recipe is the dry version – Fried potatoes are mixed with spinach and spices. It is a popular North Indian dish.

This is a surprise dish, one where a simple spinach gravy with so few ingredients makes a tasty dish. That speaks to very good matching of ingredients and the matching of spices to the vegetable.

Browse our other Subzi recipes. You might also like Mint Paneer and Makhana Palak. Also check Saag Aloo, a version of this dish with tomatoes. Browse our Spinach Recipes here and here and these Potato Recipes here and here. Other Indian recipes are here and here, or find inspiration in our Spring recipes here and here.

This recipe has green chilies and chilli powder as the main spice ingredients, so adjust the quantities according to your tastes. The quantities in the recipe will give you a medium spicy taste while allowing the flavor of spinach to shine through.

Never a pretty dish, it is always packed full of flavour.

Aloo Palak Subzi

Simple Aloo Palak Subzi | Potatoes with Spinach

Cuisine: Indian
Prep time: 5 mins
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it

a large bunch of spinach, about 500g, chopped or shredded finely
2 big potatoes, diced
2 green chillies, chopped
2 cm ginger, chopped or grated
salt to taste
0.25 tspn chilli powder
0.25 tspn turmeric
1 Tblspn ghee + 0.5 Tblspn ghee

In the small amount of ghee or use oil, fry the potatoes until they are browned and cooked.

Heat the ghee in a pan and add the green chillies , ginger, salt, chilli powder, turmeric and chopped spinach. Cook until very soft and any water exuded by the spinach is absorbed.

Add the fried potatoes and gently heat for 2 – 3 minutes more.

Great with roti.

Aloo Palak Subzi

recipe notes
A half tomato, finely chopped, can be added with the spinach.

A Tblspn of yogurt or a squeeze of lemon juice can be added at the end.

If you wish you can blend the spinach for a smoother sauce.

Leftover boiled potatoes can be used in the recipe. Simply dice them, add to the cooked spinach and allow to heat through for several minutes.

A pinch of asafoetida can be added to the spices, or, iff you would like to add onions and garlic, they can be incorporated into the cooking of the spinach. Chop them finely and saute until softened, then add the spinach and spices and continue with the recipe.



Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

20 thoughts on “Simple Aloo Palak Subzi | Potatoes and Spinach | A Dry Curry”

  1. I’m glad you’re safe! That’s quite scary!

    Anyway, I have no doubt that the dish is good on its own or with rotis– it looks so good!

    It is quite delish with rice or rotis – and yes, I can admit to it being good on its own too…..


  2. It’s quite scary when peace gets shattered & even more heart-wrenching to read that it’s daily routine for so many parts of the world. I’m glad you are safe; these incidents can be quite unnerving. Your spinach dishes sound very comforting indeed. Delicious! Cheers Deeba

    The human spirit is an amazing thing. Thanks for dropping by Deeba.


  3. too much resentment in this world manifests itself in too many ways. i love how vibrant the greens look.

    The greens are great – I have them a couple times a day at the moment – usually raw and chopped onto or into something. Yum


  4. I just got done reading A thousand splendid suns’ and had a similar thought process running thru my mind. Though the war is covered extensively, the life of a civilian is a mere addition to the statistics.
    Spinach was last week, now its arugula for me🙂

    Oh, I love this book too! Arugula (called rocket here) is a fav of mine also.


  5. A terrifying experience indeed! Thank goodness no one was hurt.

    This is surely a classic dish and one that I should make again soon.

    Hi Lisa, this was the first time that I had made it and was delighted by the result.


  6. A friend of mine and her daughter spent the first few years of the girl’s life in Kashmir. When they later moved to Taiwan the girl would always drop down whenever fire works went of, expecting it to be a bomb. We are so fortunate to be living in parts of the world that are so peaceful compared to others. Beautiful entry.

    how awful – I just cant imagine living where this is a way of life. We are so blessed, really.


  7. Gosh, I hope you’ve recovered from that scary experience. Thank you for this recipe, which I may try this weekend if I have time. After my recent experiments with Indian food, I have a LOT of spices to use up! I bought enough to last a year at least.

    Glad you liked it! Have a great trip, Helen. Can’t wait to hear about it.


  8. Glad you are safe. This is my shortcut version of Aloo Palak. Usually I make creamy version of palak , it all depends on my mood and time:). Dish looks great!

    Yes, I love the creamy version too. This is a short cut and just as tasty. Missing your recipes, Sivapriya.


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