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This Spinach and Potato Stir Fry – Aloo Palak Sabzi is simple but has tons of flavor and best of all, it’s ready in just minutes. This is another one of those side dishes that you can’t get enough of.

If you are looking to add more spinach into your diet, look no further! Any savory food tastes amazing when it’s spicy and cooked with potatoes, and spinach is no exception!

Ingredients needed for Spinach and Potato Stir Fry – Aloo Palak Sabzi –

Yukon gold potatoes, fresh spinach, oil of choice, cumin seeds, sesame seeds, ground turmeric, Kashmiri Chili powder, ground coriander, ground cumin, serrano peppers, ground mango powder, lime juice, and salt.

How do I make this recipe?

Prep –

First, rinse the potatoes well. Second, cut them into 1.5 to 2 inch cubes.

Next rinse and chop the spinach finely. Further, rinse and slit the serrano peppers but keep them intact.

Cook –

First, when you are ready to cook in a very large bottom pot, add oil over medium heat. Second add in the cumin seeds, and sesame seeds. Third, add in the potatoes and stir well. Further add in ground turmeric and stir. Next low the heat and cover the potatoes. Cook the potatoes for 8 to 9 minutes on low heat or until they are cooked. Further, uncover the potatoes and cook them uncovered for 2 to 3 minutes until browned slightly.

Moving along, add in the spices (Kashmiri Chili powder, ground coriander, ground cumin, and ground mango powder) mix well.

Slide the spinach right into the pot slowly in batches, mixing the way through. Additionally, cook uncovered until the spinach is wilted on low heat for about 5 to 6 minutes. Finally cover for the last 2 minutes and cook. Turn off the heat and add lime juice.

Serve with a side of rice or naan.

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Moreover, try some of our other recipes

Capsicum Corn Cheese Toast: Air Fryer Spicy Corn Toast

Potato Beans Bell Pepper -Instant Pot Aloo Beans Capsicum

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Black Pepper Potatoes

Also try some of our Instant Pot recipes.

Spinach and Potato Stir Fry – Aloo Palak Sabzi

shilpa

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Course Side

Cuisine Indian

Servings 3

Ingredients

1 pound baby spinach (454 grams) (10 cups)
2 small potatoes, yukon gold (324 grams) (1 and 3/4 cups chopped)
3 tbsp oil of choice
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
3/4 tsp ground turmeric (haldi)
1 tsp kashmiri chili powder (cayenne pepper)
1 tsp ground coriander (dhaniya powder)
1/2 tsp ground cumin (jeera powder)
1/2 tsp mango powder (amchur/amchoor powder)
1 and 1/2 tsp lime juice
1 tsp salt
2 serrano peppers (hari mirch)

Instructions

Prep

Rinse the potatoes well. Cut them into 1.5 to 2 inch cubes.
Rinse and chop the spinach finely. Further, rinse and slit the serrano peppers but keep them intact.

Cook

When you are ready to cook in a very large bottom pot, add oil over medium heat.
Add in the cumin seeds, and sesame seeds.
When the cumin seeds splutter, add in the potatoes and stir well.
Add in ground turmeric and stir. Next low the heat and cover the potatoes. Cook the potatoes for 8 to 9 minutes on low heat or until they are cooked.
Uncover the potatoes and cook them uncovered for 2 to 3 minutes until browned slightly.
Add in the spices (Kashmiri Chili powder, ground coriander, ground cumin, and ground mango powder) mix well.
Slide the spinach right into the pot slowly in batches, mixing the way through. Additionally, cook uncovered until the spinach is wilted on low heat for about 5 to 6 minutes. Finally cover for the last 2 minutes and cook. Turn off the heat and add lime juice.