Alu Palak Dry (Potatoes and Spinach Curry)

Palak is a regular in our kitchen – alu palak dry sabzi is a dish made at least once in a week! One more dish that is tasty as well as healthy – it’s a quick and easy to make too.

This version does not have onion or garlic, nor any dairy item – so its vegan as well! Usually we have it with chapattis/rotis. Also, a great combi with dal and rice.


Palak/Spinach: 1 bundle or one 1lb frozen pack
Potato: 1 large
Green chillies: 2
Mustard seeds: ½ teaspoon
Turmeric powder: ½ teaspoon
Red chilly powder: ¼ teaspoon
Coriander (dhania) powder: 1 teaspoon
Oil: 1 teaspoon
Salt to taste 


  1. If making with fresh palak/spinach, clean the leaves and wash thoroughly. Soak in water with a pinch of turmeric powder for 5-10 minutes.
  2. Drain and chop the leaves finely.
  3. palak.jpg

  4. Wash, peel, and chop the potatoes into ½ inch cubes.
  5. alu.jpg

  6. Also, chop the green chillies finely.
  7. In a pan, heat the oil and add the mustard seeds.
  8. When the mustard seeds start popping, add the chopped spinach and potatoes.
  9. alu-and-palak.jpg

  10. Also, add in the spice powders and chopped green chillies.
  11. Mix well and cook covered on low flame.
  12. Check and stir every 4-5 minutes. The spinach and potatoes usually cook in the water released by the spinach itself, but if the vegetable becomes dry and starts sticking to the vessel, add up to half cup of water and cook.
  13. Cook till the potatoes are done – i.e. test by mashing a piece with your finger, should be soft and easily mashed.
  14. Add salt and mix well.
  15. In case the vegetable is still not dry, increase the heat and dry to remove water content. Keep stirring as well. When the vegetable doesn’t have much moisture left, it is done.
  16. alu-palak-done.jpg

  17. Turn off the heat and serve hot with rotis or rice.
  18. alu-palak-served.jpg


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