aloo palak recipe – dhaba style | spinach potato recipe

spinach potato recipe aloo palak

 dhaba style aloo palak recipe| aloo palak gravy recipe | vegan potato and spinach curry

Dhaba style aloo palak recipe (आलू पालक रेसिपी) is a popular North Indian side dish. It is healthy recipe that combines the goodness of fresh spinach (palak) and heartiness of the potatoes (aloo). What makes this spinach potato recipe even healthier is that I have cooked in in a clay pot or a mitti ki handi.

Potatoes are everyone’s favorite. They pair really well with other vegetable and make a boring dish delicious and interesting. Potatoes can enhance the taste of any type of curry, be it vegetarian or non-vegetarian. So pairing potatoes with spinach is going to make it easy for you to include leafy greens in your family’s diet.

dhaba style aloo palak recipe

The potato and spinach curry is prepared in a very traditional manner. You will find this kind of potato and spinach curry in a dhabas which are truck-stops located along the highways of the country. All kinds of people travelling would make a pit-stop at the dhaba and enjoy their delicious, wholesome, and hearty food. The dhabas in the northern part of India derve Punjabi food and aloo palak is one of their specialties.

spinach potato recipe vegan

You will find spinach potato recipe being cooked in the villages of Punjab the same way; in clay pots. In addition, the folks would use wood fire to prepare all their meals. I have no words to describe the gorgeous aroma of the food cooked on a wood fire; it’s just so good. You need to experience it first hand to understand. Their aloo palak gravy would have an even better, full-bodied taste.

pounding the palak for making aloo palak recipe

Instead of chopping the spinach, I have pounded it coarsely in the mortar and pestle. The crushing brings out all the juices of the spinach. I had no idea palak could smell so tempting before I tried this technique. If you do not have a mortar and pestle, just chop the palak finely or grind it coarsely.

cooking the spinach potato curry in a clay pot

Cooking aloo palak in a clay pot will take a bit longer. The slow cooking will make the texture of the aloo palak gravy so velvety and juicy; something that you probably won’t get if you cook it in a regular kadhai. So try to invest in a good clay pot. They don’t cost much so you can give them a try.

vegan spinach potato recipe – a healthy alternative

Aloo palak curry is a healthy alternative to palak paneer. The aloo palak gravy is much lighter. I have used oil to prepare the potato and spinach curry, so it is completely vegan. If you are not particularly looking for a vegan recipe of aloo palak, you may use ghee.

serving suggestions for the potato spinach recipe

The potato spinach curry is served with naan and tandoori roti at the dhabas. It tastes spectacular with jeera rice. I personally love to have my aloo palak curry with makki ki roti (corn meal flatbread) slathered with oodles of ghee. Do try all these accompaniments with the aloo palak, they all taste so unique and divine.

Looking for more dhaba style recipes? Check out the dhaba style shev bhaji, dal fry, mutter paneer, and Punjabi chicken curry recipes.

how to make dhaba style aloo palak recipe

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aloo palak recipe | potato and spinach curry recipe | spinach potato recipe
 
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aloo palak recipe is a potato and spinach curry prepared in a clay pot. A perfect treat during winters, aloo palak is a very humble, rustic, and flavourful side dish for chapathi, rice, as well as makki ki roti.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-3
Ingredients
  • Oil - ¼ cup
  • Onion - 1 medium, finely chopped
  • Tomato- 1 medium, finely chopped
  • Ginger - 2 inches, minced
  • Garlic - 20 medium cloves, minced
  • Green chilies - 3, finely chopped
  • Potatoes / Aloo - 2 or 3 medium, diced
  • Spinach / Palak - 350 grams, picked and rinsed
  • Water - ½ cup or as needed
  • Salt - to taste
  • Turmeric - ½ tsp
  • Byadgi red chili powder - ½ tbsp (3/4 tsp regular red chili if you son't have byadgi)
Whole Spices
  • Round dried chilies - 6
  • Cinnamon - a small piece
  • Black peppercorns - 8
  • Cloves - 1
  • Cumin seeds - 1 tsp
  • Coriander seeds - ½ tbsp, crushed
Instructions
  1. To make aloo palak, start of by pounding the spinach leaves / palak to a coarse paste in a mortar and pestle in batches.
  2. Collect all the pounded spinach in a bowl. Set aside for later use.
  3. Now heat oil in a clay pot or handi.
  4. Add in the round dried green chilies. Saute for a few minutes until they puff up.
  5. Tip in the onions and fry them until golden.
  6. Add the ginger and garlic. Saute till the raw smell goes away.
  7. Toss in the tomatoes and some salt. Cook until the tomatoes are mushy and oil begins to separate.
  8. Toss in all the whole spices. Add the turmeric and red chili powder as well. Saute for a few seconds. Sprinkle some water to prevent the spices from burning.
  9. Add in the green chilies. Stir.
  10. Add the pounded spinach. Fry the spinach well with the spices, for about 5-6 minutes.
  11. Then tip in the potatoes and stir.
  12. Add water and stir. Adjust the salt at this stage.
  13. Cover the handi and cook the potato and spinach curry for about 15 minutes on low flame or until the potatoes are cooked. Open the lid and stir the aloo palak sabzi to prevent it from sticking to the bottom of the handi.
  14. Spinach potato recipe is ready. Serve hot with rice, chapathi, or even better, makki ki roti. Enjoy!
Notes
Nutritional Info per Serving - Approximate Vales
Nutrition Information
Calories: 225 kcal Fat: 13 g Carbohydrates: 19 g Sugar: 3.6 g Sodium: 59 mg Fiber: 2.8 g Protein: 3.1 g Cholesterol: 0 mg

 

potato and spinach curry recipe with step by step pictures


Step 1

To make aloo palak recipe, start of by pounding the palak/spinach leaves to a coarse paste in a mortar and pestle in batches.

making potato and spinach curry


Step 2

Collect all the pounded spinach in a bowl. Set aside for later use.

making aloo palak


Step 3

Now heat 1/4 cup oil in a clay pot or handi. Add in the round dried green chilies. Saute for a few minutes until they puff up.

making aloo palak


Step 4

Tip in 1 medium onion, finely chopped and fry them until golden.

making aloo palak


Step 5

Add 20 medium sized cloves of garlic, minced.

making aloo palak gravy


Step 6

Add the minced 2-inch piece of ginger too.

making aloo palak gravy


Step 7

Saute till the raw smell goes away.

making aloo palak gravy


Step 8

Toss in 1 medium tomato, finely chopped and some salt.

making aloo palak sabzi


Step 9

Cook until the tomatoes are mushy and oil begins to separate.

making aloo palak sabzi


Step 10

Toss in all the whole spices; 1 tsp cumin seeds, 1 cloves, 7 black peppercorns, a small piece of cinnamon, and 1/2 tbsp crushed coriander seeds.

making aloo palak sabzi


Step 11

Add 1/2 tsp turmeric and 1/2tbsp byadgi red chili powder. Saute for a few seconds. Sprinkle some water to prevent the spices from burning. If you o not have byadgi, use 3/4 tsp of regular red chili powder (or to taste).

making aloo palak sabzi


Step 12

Add in 3 finely chopped green chilies. Stir.

making aloo palak recipe


Step 13

Add the pounded spinach.

making aloo palak recipe


Step 14

Fry the spinach well with the spices, for about 5-6 minutes.

making aloo palak recipe


Step 15

Then tip in 2-3 medium-sized potatoes, diced.

making potato and spinach curry


Step 16

Stir.

making potato and spinach curry


Step 17

Add 1/2 cup water or as needed stir. Adjust the salt at this stage.

making potato and spinach curry


Step 18

Cover the handi and cook the potato and spinach curry for about 15 minutes on low flame or until the potatoes are cooked. Open the lid and stir the aloo palak sabzi to prevent it from sticking to the bottom of the handi.

making potato and spinach curry recipe


Step 19

Aloo palak gravy is ready.

making potato and spinach curry


Step 20

Serve the potato and spinach curry hot with rice, chapathi, or even better, makki ki roti. Enjoy!

spinach potato curry

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3 Comments

  • Reply
    sharmila
    February 24, 2019 at 6:03 am

    just look at that color of aloo palak! it’s so true that we eat first with our eyes. delicious..

  • Reply
    riddhi
    March 9, 2019 at 7:15 pm

    i am cooking this right now, it’s halfway done and my home is already filled with aroma. i made it just like you, in claypot and pounded the spinach instead of chopping. can’t wait to try it. making makki ki roti as well.

    • Reply
      Monica
      March 11, 2019 at 6:22 am

      Thanks for trying the recipe, Riddhi. Do share your experience about the final outcome.

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