This Palak Sabzi is a simple yet nourishing dry vegetable dish made with fresh spinach (palak) and potatoes (aloo). It’s a wholesome combination that brings together the earthiness of leafy greens with the soft, starchy comfort of potatoes. Lightly spiced and sautéed in minimal oil, this sabzi is not only easy to prepare but also packed with nutrients, making it a perfect choice for everyday meals.
Despite using just a few pantry staples, this sabzi delivers incredible flavor. The fresh flavor of spinach takes center stage, gently enhanced by subtle spices and the soft, buttery texture of perfectly cooked potatoes. There’s no heavy masala or rich gravy—just honest, home-style cooking that warms you from the inside out.
It pairs beautifully with soft rotis, parathas, or even as a side dish with dal-chawal (rice and lentils). It also pairs wonderfully with plain yogurt or a bit of tangy pickle, making for a wholesome and satisfying meal. It’s the kind of dish that can easily become part of your weekly rotation, especially when you’re looking for something light, healthy, and satisfying.
What makes this Palak Sabzi truly special is its simplicity—no grinding, no elaborate prep—just chop, cook, and enjoy. Plus, it’s naturally vegan and can be made gluten-free with zero effort. Whether you’re cooking for a busy weekday lunch or a light dinner, this Aloo Palak Sabzi is sure to please both your taste buds and your health.
You’ll Love This Spinach Sabzi Recipe Because
- Healthy & Wholesome: This palak aloo sabzi is more than just a flavorful dry curry—it’s a nutrient-packed dish that fits right into a balanced weekly meal plan. Spinach is a powerhouse of iron, fiber, and essential vitamins, while potatoes provide energy and satiety. Together, they create a hearty combination that’s light on the stomach but still deeply satisfying.
- Comfort in Every Bite: There’s something about potatoes that instantly turns any dish into comfort food. In Indian cooking, aloo pairs effortlessly with almost every vegetable—think aloo methi, aloo gobi, aloo capsicum, or aloo beans. When combined with spinach, it becomes a familiar, cozy dish that feels like home on a plate.
- Perfect for Lunch Boxes: This Palak Sabzi travels well and stays fresh for hours, making it a great choice for both kids’ and adults’ lunch boxes. Just remember to pack some soft rotis or parathas in a separate container. It’s mess-free, easy to eat, and nutritious—a win for busy mornings!
- Naturally Vegan & Gluten-Free: Made without any dairy or gluten-containing ingredients, this dish is naturally suitable for vegan and gluten-free diets. No substitutions needed!
- Serve It Differently: Looking to switch things up? Spread this sabzi inside a warm paratha, top it with some fresh kachumber salad, and roll it into a wholesome Indian-style wrap. Or turn it into a quick snack by using it as a filling in your toast sandwich, replacing the usual aloo masala. It’s a fun, tasty twist that the whole family will enjoy!
Ingredient Notes:
- Spinach (Palak): If you’re using regular Indian spinach (desi palak), it’s best to remove the tough stems before chopping. These stems can sometimes add a bitter or fibrous taste that may alter the overall flavor of the sabzi. For a more tender option, baby spinach works beautifully—no need to trim the stems, just rinse, chop, and use directly.
- Potatoes (Aloo): For sabzis or dry curries, I prefer using Yukon Gold or red skin potatoes. They hold their shape well when cooked and have a creamy texture that complements the soft, wilted spinach perfectly. Avoid overly starchy potatoes like Russets, which can become too mushy.
- Onion: Red onions are commonly used in Indian recipes due to their sharper flavor and slightly sweet undertone when cooked. However, if you don’t have red onions, yellow or white onions can be used as substitutes—they’ll still provide a good flavor base for the sabzi.
- Tomato (Optional): I add just a little bit of chopped tomato, a habit I picked up from my mom’s version of this dish. It lends a slight tang and depth. That said, some avoid combining spinach and tomatoes due to dietary preferences, so feel free to skip it if needed.
- Ginger, Garlic & Green Chilies: Freshly grated ginger and garlic, along with finely chopped green chilies, bring in warmth and aroma. You can also crush all three together using a mortar and pestle or use a ready-made ginger-garlic paste for convenience.
- Spices: Only a few basic Indian spices—turmeric, red chili powder, and coriander powder—are needed. Avoid heavier spices like garam masala to let the natural flavors of the vegetables shine through.
How To Make Palak Sabzi?
1) Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add cumin seeds. Let them crackle and turn slightly deeper in color, which helps release their aroma and flavor into the oil.
2) Add the finely chopped onions and immediately sprinkle a small pinch of salt. This helps the onions cook faster by drawing out moisture. Stir well and cook for a few minutes.
3) Cook the onions until they become soft and take on a translucent or pale pink hue. Avoid browning them too much, as we’re aiming for a mellow base that complements the spinach.
4) Now add freshly grated ginger, garlic, and finely chopped green chilies. Sauté for about a minute until the pungent smell of raw garlic and ginger disappears and a warm, inviting aroma starts to emerge.
5) Add the cubed potatoes along with the remaining rock salt, turmeric powder, red chili powder, and coriander powder. You can adjust the chili to taste if you prefer it mild or spicy.
6) Mix everything thoroughly so that the potatoes are evenly coated with the spices. This step helps the flavors begin to seep into the potatoes.
7) Cover the pan with a lid and cook the potatoes on low to medium heat until they are 80% cooked. Give it an occasional stir to ensure the potatoes don’t stick to the bottom or get scorched.
8) Once the potatoes are partially done, add the chopped spinach and chopped tomatoes. Stir gently to combine everything.
9) Cover again and continue to cook until the potatoes are fully cooked (fork-tender), the spinach is wilted, and the tomatoes are soft but still hold some texture.
10) Turn off the heat and let the sabzi sit covered for another 5 minutes. Letting it rest helps the flavors come together nicely, making the dish more flavorful when served.
Expert Tips For Palak Sabzi:
- Use fresh spinach for maximum flavor: Always go for fresh spinach when possible—it offers the brightest flavor and best texture. If you’re using desi palak (Indian spinach), make sure to remove and discard the thick, fibrous stems as they can taste bitter and affect the texture of the dish. For baby spinach, you can simply rinse, chop, and use it without any prep—it’s tender and cooks quickly.
- Pick the right kind of potatoes: The variety of potatoes you choose can make a big difference. Waxy potatoes like red potatoes or Yukon Gold work best for this sabzi. They hold their shape well after cooking, offering a soft yet firm bite that pairs perfectly with the wilted spinach. Avoid starchy potatoes like Russet, as they tend to break down and turn mushy in dry curries.
- Tangy twist if skipping tomatoes: If you prefer not to use tomatoes or are avoiding them due to dietary preferences, you can still add a gentle tang to balance the flavors. Just squeeze in some fresh lemon juice at the end or add a pinch of amchur (dry mango powder). This adds a subtle acidity that lifts the entire dish without making it sour.
- Use fresh aromatics for the best result: While ginger-garlic paste works in a pinch, using freshly grated ginger and garlic gives a more vibrant aroma and authentic flavor. You can even crush them with green chilies in a mortar and pestle for a rustic touch.
- Skip the garam masala: This Palak Sabzi dish is all about letting the natural flavors of spinach and potatoes shine. Stronger spice blends like garam masala can easily overpower the subtle earthiness of the vegetables, so it’s best left out.
Serving Suggestions:
1. Serve it the traditional way: Enjoy this flavorful Palak Sabzi fresh and hot with roti, phulka, paratha, or puri. It makes for a satisfying everyday Indian meal that’s both simple and wholesome. Add a side of plain curd or raita to make the meal more balanced and cooling.
2. A perfect companion to dal-chawal: Palak Sabzi also pairs beautifully with a comforting bowl of dal and steamed rice. Serve it as a dry side dish alongside yellow moong dal, toor dal, or masoor dal to create a complete, protein-rich vegetarian meal.
3. Great for lunchboxes: This Palak Sabzi is lunchbox-friendly and stays fresh for hours. Pack it with soft chapatis or parathas in one container and a side of pickle or yogurt in another. Since it has no gravy, it travels well and makes for a no-mess meal, perfect for school or the office.
4. Turn it into a wrap or roll: Looking for a quick snack or on-the-go option? Stuff this sabzi into a roti or paratha to make a quick and tasty wrap. Add some sliced onions, a dash of chutney, and a sprinkle of chaat masala to make a flavorful Indian-style wrap. Great for tiffins or evening snacks!
5. Use in sandwiches or toasties: This sabzi also works well as a stuffing for grilled sandwiches or toasties. Just layer it between slices of bread, add some cheese or chutney if you like, and grill until golden. It’s a creative way to repurpose leftovers, too!