Aloo Palak ki Subzi

Ingredients

• 600 g (4 medium)Potatoes
• 350 g (2 bunches)Spinach
• 180 ml (¾ cup)Chopped tomatoes
• 1½ tspChopped green chillies
• 1½ tspDried mango powder
• 1½ tspRed chilli powder
• 1 tspGround coriander
• ¾ tspGround turmeric
• to tasteSalt
• 67.5 ml (4½ tbsp)Mustard oil
• 1 tspCumin seeds
• ⅓ tspFenugreek seeds
• ⅓ tspAsafoetida powder

Instructions

1. 1

   Prepare the vegetables

   Trim the thick, tough ends from the spinach, leaving the tender stems attached. Peel the potatoes.

2. 2

   Wash and chop

   Wash the spinach and potatoes. Cut the potatoes into large chunks and roughly chop the spinach.

3. 3

   Temper the seeds

   Heat the mustard oil in a pressure cooker. Add the cumin and fenugreek seeds and let them crackle.

4. 4

   Add aromatics

   Add the asafoetida, green chillies and tomatoes, then stir for a few seconds.

5. 5

   Season the potatoes

   Add the potatoes and all the dry spices, then stir for 1 minute.

6. 6

   Wilt the spinach

   Add the chopped spinach, mix it in and stir for 2 minutes.

7. 7

   Pressure cook

   Close the cooker and cook over medium heat for 2 whistles, or until the vegetables are done.

8. 8

   Cool the cooker

   Let the cooker cool completely before opening it.

9. 9

   Reduce the moisture

   For a drier curry, boil it over high heat for 2–3 minutes to reduce the moisture.

10. 10

    Serve the curry

    Serve with rice, chapati, paratha, poori or another bread of your choice.

What is aloo palak ki subzi?

Aloo palak means potato and spinach, and subzi is a vegetable dish. This rustic preparation belongs to the home-style cooking of Uttar Pradesh in northern India.

Here, potatoes cook with spinach, tomatoes and spices in a pressure cooker. The method is quick, while the final brief boil lets you choose a looser or drier consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 199 calories, 4g protein, 23g carbs, 11g fat.

The potatoes provide most of the carbohydrates, while mustard oil supplies most of the fat. Spinach contributes some protein, though this dish is not especially protein-rich; serve it with a protein-containing side such as dal to make the plate more balanced.

The vegetables and spices

Potatoes: cut them into large chunks so they hold their shape as they cook under pressure. Tender spinach stems can stay attached; trim only the thick, hard ends.

Spices: cumin and fenugreek seeds crackle in the oil, while turmeric, coriander and red chilli season the vegetables. Dried mango powder adds a tangy note, and green chillies bring extra heat.

Building the flavour

Seed tempering: give the cumin and fenugreek time to crackle in the hot mustard oil before adding the other ingredients. Add the asafoetida, chillies and tomatoes next, stirring just for a few seconds.

Potatoes first: stir the potatoes with the dry spices for 1 minute before adding the spinach. This coats the chunks in the seasoning before the greens begin to wilt.

Pressure-cooker doneness

Cook over medium heat for 2 whistles, or until the vegetables are done, as the method specifies. The recipe does not give a fixed cooking time beyond this, so follow your cooker’s normal whistle cues.

Wait until the cooker has cooled completely before opening it. The potatoes should be cooked through, and the spinach will have softened into the curry.

Choosing the consistency

Moist curry: serve it after pressure cooking for a softer, saucier result. It works well alongside rice or bread to scoop up the juices.

Drier finish: boil the curry over high heat for 2–3 minutes to reduce excess moisture. Keep an eye on it as it reduces so it does not catch on the bottom.

What to serve with it

Rice: serve the curry with plain rice for a simple meal. Chapati, paratha and poori are also suggested accompaniments.

For a fuller plate, pair a serving with rice or bread and another vegetable dish or a cooling side, if you like.

Recipe notes & tips

• Leave the tender spinach stems attached and remove only the tough ends.
• Cut the potatoes into similarly sized large chunks so they cook evenly.
• Let the cumin and fenugreek crackle before adding the asafoetida and vegetables.
• Stir the potatoes with the spices for the full minute before adding the spinach.
• Allow the pressure cooker to cool completely before opening it.
• Reduce the curry for 2–3 minutes only if you prefer a drier texture.

Variations

• Adjust the heat: use fewer green chillies or less red chilli powder for a milder curry.
• Make it tangier: add a little more dried mango powder to suit your taste.
• Keep it saucy: skip the final high-heat boil and serve after pressure cooking.
• Serve it drier: use the stated 2–3 minute boil to reduce the moisture.
• Change the accompaniment: serve with rice, chapati, paratha or poori.

Common mistakes to avoid

• Trimming tender stems: removing them is unnecessary; trim only the thick, hard spinach ends.
• Cutting potatoes too small: large chunks are specified, so keep them substantial.
• Adding spinach too early: stir the potatoes with the dry spices for 1 minute first.
• Opening the cooker while hot: wait until it has cooled completely before opening.
• Over-reducing the curry: boil for 2–3 minutes, then check whether the moisture is reduced enough.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water if the curry has become too dry.

Frequently asked questions