Aloo palak ki sabji with purti kachi ghani mustard oil

December 16, 2022

Aloo Palak Ki Sabji

This one pot or one pan Palak ki Sabji is a comforting and easy, dry dish made with spinach, potatoes, onions and spices. The Aloo Palak ki Sabji pairs well as a side with roti, chapati or poori.


  • – 2 tablespoons Purti Kachi Ghani Mustard Oil
  • – 3potatoes – medium-sized or 1.25 cups chopped potatoes
  • – 200 grams spinach or 3 cups finely chopped spinach
  • – 1 onion medium-sized or ⅓ cup chopped onions
  • – ½ teaspoon finely chopped garlic
  • – 2 to 3 green chilies – sliced or slit
  • – ¼ teaspoon turmeric powder
  • – ¼ teaspoon kashmiri red chili powder or sweet paprika
  • – ½ teaspoon Coriander Powder (ground coriander)
  • – ½ teaspoon cumin powder (ground cumin)
  • – ½ cup water
  • – salt as required
  • – ¼ teaspoon Garam Masala
  • – 3 tablespoons grated coconut – fresh or frozen, can also add desiccated coconut


Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Serves: 4 servings


Preperation for Cooking


  • Step1: Rinse spinach leaves very well in water to get rid of any mud clinging on the leaves or stems. Finely chop them and keep aside.


  • Step2: If the stems are tender, then only use them to make this dish.


  • Step3: Rinse, peel and chop potatoes in small cubes. Make sure to chop the potatoes in small cubes, so that they cook faster.


  • Step4: Finely chop the onion. Also slit or slice 2 to 3 green chilies.


  • Step5: Heat 2 tablespoons Purti Kachi Ghani Mustard Oil in a pan. Add the chopped onions. Mix well.


  • Step6: Sauté onions till they turn translucent on medium-low heat.


  • Step7: Then add sliced or slit green chillies and finely chopped garlic.


  • Step8: Mix well and sauté for some seconds till the raw aroma of garlic goes away. You can also choose to lightly brown garlic if you prefer.


  • Step9: Add the chopped potatoes. Mix very well.


  • Step10: Next add turmeric powder, kashmiri red chili powder, coriander powder and cumin powder. Mix again.


  • Step11: Add salt as required.


  • Step12: Add ½ cup of water. Stir to combine.


  • Step13: Cover the pan with a lid and on a low to medium-low heat cook the potatoes till they are almost done.


  • Step14: Do check when the potatoes are cooking. In case the water dries up and the potatoes are undercooked, add some more water.


  • Step15: Simmer and cook till the potatoes are almost done.


  • Step16: Now add 3 cups finely chopped spinach. Mix the spinach very well and saute till the leaves wilt. Note that spinach gets cooked faster.


  • Step17: Stir at intervals and saute till the spinach leaves wilts and are softened. Make sure there are no liquids in the pan once the spinach leaves are cooked.


  • Step18: Add the fresh grated coconut. You can also use desiccated coconut.


  • Step19: Add garam masala powder. Mix very well and switch off the heat.


  • Step20: Serve Palak ki Sabji with chapati or poori.



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