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Spinach Potatoes Curry (Palak Aloo Subji)

Posted on November 30, 2020 at 1:34 PM by Madhu Gadia

Spinach and Potatoes (Aloo Palak) 


Prep Time: 10 Minutes    Cook Time: 15 Minutes
This is one of those versatile mix of vegetables. It makes a great side dish for any meal. I love fresh, washed, and packed spinach; it’s easy to use and tastes great. But, in a bind, I’ve also made this dish with frozen spinach.

1 10-oz fresh spinach

1 medium potato (5 oz)

1 1/2 teaspoon vegetable oil

1/2 teaspoon cumin seeds

1/2 teaspoon salt

1/2 teaspoon turmeric

2 teaspoons coriander powder

1/2 teaspoon cayenne pepper (optional)


  1. Chop washed spinach, set aside. Peel, wash, and cut the potato into 1-inch pieces. Set aside. 

  2. Heat oil in a nonstick skillet over medium heat. Add cumin seeds and fry for a few seconds until cumin seeds are golden brown. Add potatoes, coat with oil, and reduce heat. Cook for 3-4 minutes until lightly brown.

  3. Add spinach and sprinkle with salt, turmeric, coriander powder, and cayenne pepper (if using). Stir to mix.

  4. Cover with a lid and heat through. Reduce heat and simmer for 12–15 minutes until potatoes are tender to the touch. Stir once or twice.

  5. If there is any excess liquid accumulated, increase heat to evaporate it. Transfer to a serving dish.

Makes 4 servings (2 cups); Serving size: 1/2 cup 
Nutrition Information per serving: Calories: 55, Carbohydrate: 10g; Fat: 1g; Dietary fiber: 2g; Saturated Fat: 0g; Protein: 2g; Sodium: 320mg

Reprinted with permission from the New Indian Home Cooking by Madhu Gadia, MS, RD (Penguin Group),
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