Sukhe Aloo Palak is a simple and flavorful North Indian dry sabzi made with tender potatoes and fresh spinach sautéed with everyday spices. This wholesome, comforting dish pairs perfectly with roti or paratha and makes a quick, nutritious meal for any day of the week.
Sukhe Aloo Palak Sabzi (Dry Potato Spinach Stir-Fry)
Sukhe Aloo Palak is a simple, everyday North Indian sabzi made with tender potatoes and fresh spinach cooked with basic spices. It’s comforting, wholesome, and comes together with minimal ingredients. This dry-style sabzi pairs beautifully with roti, paratha, or even as a side with dal and rice.
If you’re looking for a quick vegetarian dish that’s flavorful yet light, this homestyle aloo palak is perfect for lunchboxes, weeknight dinners, or simple family meals.
🥔 Why You’ll Love This Recipe
- Made with pantry staples
- Naturally vegan and gluten-free
- Quick and easy (ready in under 30 minutes)
- Perfect as a dry sabzi for roti or paratha
- Mildly spiced and family-friendly
🛒 Ingredients
- 4 potatoes, cut into small cubes
- 500 gm spinach leaves, chopped
- 2–3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 green chilies, chopped
- 2 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
👩🍳 Step-by-Step Instructions
1. Temper the Spices
Heat oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter.
Add minced garlic and grated ginger. Sauté for about a minute until the garlic turns slightly golden and aromatic.
2. Cook the Potatoes
Add the cubed potatoes and mix well. Cover the pan with a lid and cook on low flame for 5–7 minutes. Stir occasionally to prevent sticking.
Tip: Cooking on low helps the potatoes soften evenly without burning.
3. Add Tomatoes and Spices
Open the lid and add chopped tomatoes, green chilies, turmeric powder, coriander powder, red chili powder, and salt. Stir well.
Cook until the tomatoes soften and become mushy.
4. Add Spinach
Add the chopped spinach leaves and mix gently. The spinach will wilt quickly.
Cook uncovered for a few minutes until:
- Spinach reduces in volume
- Tomatoes are fully soft
- All excess moisture evaporates
Since this is a sukhi sabzi, make sure there is no gravy left.
5. Finish with Garam Masala
Sprinkle garam masala and mix well. Turn off the heat.
Serve hot with roti or paratha.
🌿 Tips for Perfect Sukhe Aloo Palak
- Cut potatoes small for faster cooking.
- If spinach releases too much water, cook uncovered on medium heat.
- Don’t overcook spinach; it should stay vibrant and fresh-tasting.
- For extra flavor, add a pinch of amchur (dry mango powder) at the end.
🌶 Variations
- Punjabi Style: Add a pinch of kasuri methi (dried fenugreek leaves).
- Garlic Lovers Version: Add extra sliced garlic while sautéing.
- No Onion-No Garlic Version: Skip garlic and ginger; increase cumin and add hing (asafoetida).
- With Onions: Sauté 1 finely chopped onion after cumin seeds for a richer base.
🍽 Serving Suggestions
- With hot phulkas or chapati
- As a side with dal tadka and jeera rice
- Inside wraps or rolls for lunchboxes
- With plain curd for a simple meal
🧊 Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan on low heat.
- Avoid freezing, as potatoes may turn grainy.
❤️ Final Thoughts
Sukhe Aloo Palak is one of those comforting, nostalgic dishes that remind you of home-cooked meals. It’s simple, nourishing, and proof that everyday ingredients can create something truly delicious.
Try this easy dry aloo palak sabzi and enjoy a wholesome Indian meal with your family!
Looking for more such recipes to get some ideas for your side dishes? Do not miss my Aloo Gobhi and Aloo Methi and the best one’s Aloo Tindora.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Sukhe Aloo Palak
Ingredients
- 4 potatoes, cut in small cubes
- 500 gm spinach leaves, chopped
- 2-3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 green chilli, chopped
- 2 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- salt to taste
- 2 tablespoon oil
Instructions
- Heat oil in a pan and cumin seeds, garlic, and ginger. Saute for a minute until garlic is slightly golden in color.
- Now add the potatoes and cover the lid of the pan, keep the flame low.
- Cook for 5-7 minutes, stir in between. Open the lid and add tomatoes, green chilli, turmeric powder, coriander powder, and salt. Stir and add spinach leaves.
- Cook for few minutes until tomatoes are soft and all the moisture is evaporated.
- Add garam masala and mix well. Remove from heat and serve with roti.
Notes
1. Cutting the Potatoes
- Cut potatoes into small, even cubes for uniform cooking.
- Smaller cubes cook faster and absorb spices better.
- Soaking the cut potatoes in water for 5–10 minutes removes excess starch and prevents sticking.
2. Choosing & Preparing Spinach
- Use fresh, tender spinach leaves for best flavor.
- Wash thoroughly to remove grit.
- Drain completely before chopping to avoid excess moisture in the sabzi.
- If using baby spinach, chopping is optional.
3. Cooking Tips
- Always cook potatoes on low to medium heat to avoid burning.
- Cover while cooking potatoes, but once spinach is added, cook uncovered to evaporate moisture.
- Stir occasionally but gently to prevent breaking the potatoes.
4. Adjusting Spice Levels
- Reduce green chilies and red chili powder for a milder version.
- Add extra garam masala for a stronger, warmer flavor.
- A pinch of amchur (dry mango powder) or a few drops of lemon juice at the end enhances taste.
5. Salt Timing
- Add salt after the potatoes start softening.
- Adding salt too early can sometimes slow down potato cooking.
6. Oil Quantity
- You can reduce oil to 1 tablespoon for a lighter version.
- If reducing oil, stir more frequently to prevent sticking.
7. Make-Ahead & Storage
- Tastes even better after resting for 1–2 hours as flavors develop.
- Store in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan instead of a microwave for best texture.
8. Texture Check (Very Important for Sukhi Sabzi)
- There should be no visible water or gravy.
- Potatoes should be soft but not mushy.
- Spinach should be wilted but still vibrant green.
Optional Add-Ins
- A pinch of hing (asafoetida) for added aroma.
- 1 teaspoon kasuri methi for a Punjabi touch.
- Light sprinkle of roasted cumin powder at the end for extra flavor.
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Aloo Palak and please do share your tips and tricks with me.
Don’t forget that you can also find me on Facebook, Twitter, Instagram, YouTube, and Pinterest.
Best Regards,
Sapana Behl
this looks so inviting! we usually make this with methi! but very difficult to get it in malaysia……….This recipe will be made soon……..will let u know when i try it:)
Sukhe Aloo Palak looks just prefect to enjoy with some rotis.. I dont mind having some rite now with some rice as well.
I make this often as my daughter loves potatoes. Adding spinach ups the flavour and we have the satisfaction of feeding healthy food to kids..
Aloo palak is a classic combination and we love it just as well.
Potato and spinach is a delicious combination. Your dry curry looks simple to make and so yummy. This will go well with rice too.
I love methi and aloo, never tried with spinach though. This looks fantastic Sapna. A nice way to include greens.
Must admit have never combined palak and potatoes to make a dry sabji. Looks super delicious. Don’t mind trying this recipe out.
This is a fantastic side dish. I also love the methi aloo combination as well..the greens become more interesting when added along with aloo..:)..
This looks so delicious and so tempting……want to grab that healthy bowl now.
Your pictures make a simple dish look amazing! A perfect recipe for weekday lunch.
I generally make aloo methi similarly but never tried aloo palak! Have always made gravies with palak, never a sookha sabji…
Bookmarked to try this Sapana 🙂 and I loved the vibrant colour
I love aloo palak! And your bowl looks so enticing!!
Perfect for tiffin. I love dry veggies.