Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)

How many times do we pick up a big box/ bag of Spinach thinking that we should eat more greens? That box stays in the fridge for some days, we occasionally pick up a handful of it for salad and then the spinach starts going bad. Then one day we take out the box thinking, today is the day to prepare something with spinach and oh no! It has gone bad. 

Today’s recipe is all about eating greens and using up the freshly bought spinach. To tell you the truth I am a spinach lover. I just love its flavor and aroma and I am always looking for ways to prepare it in a new way. Still there are times when I am left with a box of spinach and I start thinking of some new recipe to use it up.

I think at many Indian homes including ours, Roti with a Sabji is the most common dinner menu. While Debarshi and I do enjoy burger nights (every Friday) and pasta nights (every Tuesday), I do love cooking a simple stir-fry. The recipe I am going to discuss today is a humble homemade Sabji. It is delicious, filling and nutritious and it takes less than half an hour to prepare. 

Alu Palak Sabji is a North Indian vegetarian dish. It goes very well with plain Roti or Paratha and can also be served with rice and dal. The simplicity and ease in the preparation of this dish will absolutely win your heart especially the fact that you don’t need an elaborate list of ingredients to prepare it.

I also love that this Sabji is a one pot dish. After all who doesn’t love less cleaning right? Preparing something quick for dinner also helps me to spend more time with baby Prisha (who by the way, is about to wake up from her nap any time now).

Ingredients:

• Potato – 1-2, medium, peeled, cut into cubes and washed
• Onion – ½ cup, chopped finely
• Garlic – 2 cloves, chopped finely
• Cumin Seeds – ½ teaspoon
• Mustard Oil – 2 tablespoons
• Turmeric Powder – ½ teaspoon
• Salt – ½ teaspoon (or to taste)
• Cumin Powder – ½ teaspoon
• Coriander Powder – ½ teaspoon
• Garam Masala – ¼ teaspoon
• Amchur – ½ teaspoon
• Spinach – 1 bag or 5 cups, washed thoroughly

Tip: Use a bag/ box of pre-washed spinach to save time.

Directions:

• Spinach takes a lot of space before wilting so use a big wok. Heat it on medium heat.
• Add the Mustard Oil. 
• When the oil is hot and smoking, reduce the heat to low and add the Cumin Seeds. 
• When they start to sputter, add the Potatoes. Tip: If the Potatoes make the oil jump, add the turmeric and stir to mix.
• Increase the heat to medium and fry the Potatoes till they turn golden in color then add the Onion and Garlic.
• Fry till the Onion turns golden red then reduce the heat to low and add the spices (Turmeric Powder, Salt, Cumin Powder and Coriander Powder).
• Fry for 2-3 minutes then start adding the Spinach (a handful at a time), let it sit for 10-15 seconds, when the Spinach starts wilting, stir and add another handful. 
• Once all the Spinach has been added add the Garam Masala followed by the Amchur.
• If the Sabji looks watery, increase the heat to dry it up. The Sabji should look beautifully dry and fried.
• Serve with hot plain Roti or Paratha.

Love Spinach? Try these recipes as well:

• Saag Bhaja (Bengali style Stir-fried Spinach)
• Chochchori (Bengali style mixed vegetables)
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Spinach Dip
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Palak Paneer (Fresh Cheese in Spinach gravy)