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Home » Recipes » Aloo Palak (Vegan Spinach Potato Curry)

Aloo Palak (Vegan Spinach Potato Curry)

Jan 23, 2022 by The Pesky Vegan | 2 Comments

8 shares
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Aloo Palak Sabzi Vegan Pin

Aloo palak – also known as palak aloo or sometimes saag aloo – is a spinach and potato curry dish that's comforting and full of flavour. Combining spices and aromatics with hearty spuds and leafy greens, it makes for a delicious one-pot main or side that's both vegan and gluten-free.

Aloo Palak Vegan Potato Spinach Curry in Bowl

Whereas some recipes may opt for smaller cubes of potato and more oil for a drier final dish, I've gone for slightly bigger chunks and a little more liquid to soften them. I describe these chunks as 'bite-sized', but any size will do as long as they're consistent and you adjust the liquid and cooking time accordingly.

If you're looking to make more of your own curries at home, see these recipes for vegan chana masala, vegan rajma masala, spicy tofu jalfrezi, and creamy sweet potato dal.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

Vegan Saag Aloo Curry Close-Up

What is aloo palak?

Aloo palak is a dish comprising potatoes (aloo), spinach (palak), and spices. Originally found in the regions of northern India and Pakistan, it has become popular around the world as a delicious way to turn the humble potato into a hearty meal.

Are palak aloo and saag aloo the same?

In Hindi, palak means 'spinach' whereas saag refers to the wider range of leafy green vegetables used in cooking. A saag curry may therefore include ingredients such as mustard greens, collard greens, basella, broccoli, or fenugreek leaves, as well as spinach.

You may also come across the terms aloo palak sabzi or sabji, which are simply other names for this cooked vegetable dish.

Is aloo palak healthy?

Aloo palak can be a very healthy meal packed with plenty of nutrients from the potatoes and spinach. In one serving of this recipe, you'll find:

  • Calories: 255 kcal
  • Potassium: 1143 mg (33% of RDA)
  • Fibre: 7 grams (29% of RDA)
  • Vitamin C: 56 mg (68% of RDA)

As with many curries, home-cooked versions tend to be healthier due to the lower amounts of oil (fat) involved. If you're looking for more ideas to try at home, see these recipes for jackfruit curry, chickpea and cauliflower curry, aubergine curry, and black bean curry with cashew cream.

Aloo Palak Served in Bowl with Coriander

Is it vegan?

Provided you use cooking oil instead of ghee (clarified dairy butter), this recipe will be 100% vegan and dairy-free.

Is it spicy?

This dish is usually fairly mild in terms of heat, making it a good choice for those with a low tolerance. Of course, you could make it as spicy as you like by adding extra fresh chilli or chilli powder.

Which spices are best?

There are no hard and fast rules when it comes to spices, so if you don't have all the ones listed below then simply work with what you have.

After experimenting with this recipe a few times, I decided on:

  • Cumin seeds
  • Mustard seeds
  • Ground coriander
  • Ground fenugreek
  • Turmeric
  • Garam masala
Bowl of Spices to Make Aloo Palak

Which potatoes are best?

The simple answer to this is a good all-round variety such as Désirée, Maris Piper, or Yukon Gold. These versatile potatoes are great for curries, stovies, soup, roasting, mashing, breakfast hash, and even pancakes.

Waxy varieties such as Anya or Jersey Royals will hold their shape better, however they won't absorb the flavours as well and will take slightly longer to cook.

What you'll need

This one-pot potato spinach curry relies on simple base ingredients and a fusion of whole and ground spices to add depth of flavour. You'll need:

  • Potatoes (aloo) for the bulk of the dish
  • Spinach (palak) to cook down into the curry
  • Aromatics in the form of onion, garlic, ginger, and chilli
  • Spices to bring everything to life (see recipe for details)
Ingredients to Make Aloo Palak Recipe

How to make aloo palak

In a large pan (with a lid for later), heat the oil on a medium heat. Add the cumin seeds and mustard seeds and fry until they just begin to sizzle and pop, being careful not to burn them (1).

Process Shots Showing Spices and Onions Cooking

Next, add the chopped onion along with a pinch of salt and cook for 5-6 minutes or until starting to turn soft and slightly golden. Once the onions have softened, stir in the chopped garlic, ginger, and chilli and cook for another minute (2).

Add the chopped potatoes and stir well (3), followed by the ground coriander, fenugreek, and turmeric (4).

Process Shots Showing Potatoes and Spices Cooking

Mix everything well (5), then add the water to the pan (6). Cover with a lid and reduce the heat to low.

Vegan Saag Aloo Palak Cooking - Process Shots

Simmer with the lid on for 10-12 minutes or until the potatoes are beginning to soften, checking on them every now and then.

The cooking time will depend on the size of your potato pieces, so just keep an eye on them. They should be tender and easy to pierce with a knife, but not mushy and falling apart.

Remove the lid and begin adding the chopped spinach to the pan (7). Continue adding this and cooking for a few minutes until it has all wilted down (8).

One-Pot Spinach Potato Curry Cooking in Pan

While I like the final mix to be fairly dry, I sometimes add an extra splash of water at this stage.

Stir in the garam masala and lemon juice and cook for another minute. Check the potatoes are cooked through, adjust the seasoning, and serve.

Serving suggestions

Enjoy this dish as part of a larger meal, or as a main along with sides such as boiled rice or homemade pilau rice. I like to keep it in the fridge as a go-to snack and it also makes a great filling for wraps.

Other serving suggestions include:

  • Naan bread / puri / chapati
  • Poppadoms
  • Roasted cauliflower
  • Fresh coriander
  • Fresh chilli
Aloo Palak Feature Image

Recipe FAQ

Is this recipe gluten-free?

Yes, this recipe is 100% gluten-free as written.

How long will it keep in the fridge?

Refrigerate for up to four days. Like many curries, it'll taste even better after a day or two in the fridge.

Can you freeze aloo palak?

Yep – store this in the freezer in airtight containers for up to six months. Defrost and reheat thoroughly before eating.

Variations and tips for vegan potato curry

  • Spices: If you don't have all these to hand, just use what you have. But I'd highly recommend getting stocked up and experimenting with more spiced dishes!
  • Pan: If your pan doesn't have a lid, you may need a little extra liquid (and time) to cook the potatoes.
  • Spinach: This will cook down a fair bit, so feel free to add extra if you prefer a more spinach-heavy version.
  • Frozen spinach: You can certainly use frozen spinach here, however it'll help to defrost this first before adding to the potatoes.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Easy Vegan Stovies (Scottish Potato Stew)
  • Vegan Chana Masala
  • Creamy Jackfruit Curry
  • Vegan Rajma Masala
  • Black Bean Curry with Cashew Cream
  • Vegan Lentil Dal
  • Ultimate Vegan 'Fish' Pie
  • Vegan Eggplant Curry

You can also check out my full list of vegan mains.

Aloo Palak Served in Bowl with Coriander

Aloo Palak (Vegan Spinach Potato Curry)

The Pesky Vegan
This aloo palak – or spinach and potato curry – combines spices and aromatics with hearty spuds and leafy greens for a delicious side or main that's both vegan and gluten-free.
5 from 1 vote
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side
Cuisine Gluten-free, Indian, Vegan
Servings 4
Calories 255 kcal

Ingredients
  

  • 2 tablespoons cooking oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 medium onion, chopped
  • Salt to taste
  • 3 cloves garlic, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 1-2 finger chillies, chopped (deseeded if you prefer less heat)
  • 1.8 lb (800 g) potatoes, peeled and chopped into bite-sized chunks
  • ½ teaspoon ground coriander
  • ½ teaspoon ground fenugreek
  • ½ teaspoon turmeric
  • ½ cup (120 ml) water (plus more as needed)
  • 5 oz (150 g) spinach, rinsed and finely chopped
  • ½ teaspoon garam masala
  • Juice of half a lemon (optional)
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Instructions
 

  • In a large pan (with a lid for later), heat the oil on a medium heat. Add the cumin seeds and mustard seeds and fry briefly until they just begin to sizzle and pop, being careful not to burn them.
  • Next, add the chopped onion along with a pinch of salt and cook for 5-6 minutes or until starting to turn soft and slightly golden.
  • Once the onions have softened, stir in the chopped garlic, ginger, and chilli and cook for another minute.
  • Add the chopped potatoes and stir well, followed by the ground coriander, fenugreek, and turmeric. Mix well and add the water, then cover with a lid and reduce the heat to low.
  • Simmer with the lid on for 10-12 minutes or until the potatoes are beginning to soften, checking on them every now and then. The cooking time will depend on the size of your potato pieces, so just keep an eye on them. They should be tender and easy to pierce with a knife, but not mushy and falling apart.
  • Remove the lid and begin adding the chopped spinach to the pan. Continue adding this and cooking for a few minutes until it has all wilted down. While I like the final mix to be fairly dry, I sometimes add an extra splash of water at this stage.
  • Stir in the garam masala and lemon juice and cook for another minute. Check the potatoes are cooked through, adjust the seasoning, and serve with fresh coriander. Enjoy as part of a larger meal, or as a main along with sides such as homemade pilau rice.
Rate this recipe 👇

Notes

Quantity: This recipe will serve approx. 4 as a main or 6 as a side. You may need to increase the cooking time for larger quantities.
Spices: If you don't have all these to hand, just use what you have. But I'd highly recommend getting stocked up and experimenting with more spiced dishes!
Pan: If your pan doesn't have a lid, you may need a little extra liquid (and time) to cook the potatoes.
Potatoes: I'd recommend using a good all-rounder such as Désirée, Maris Piper, or Yukon Gold.
Spinach: This will cook down a fair bit, so feel free to add extra if you prefer a more spinach-heavy version.
Frozen spinach: You can certainly use frozen spinach here, however it'll help to defrost this first before adding to the potatoes.
Gluten-free: This recipe is 100% gluten-free as written.
Storage: This will keep in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you might also enjoy:
  • Easy Vegan Stovies (Scottish Potato Stew)
  • Vegan Chana Masala
  • Creamy Jackfruit Curry
  • Vegan Rajma Masala
  • Black Bean Curry with Cashew Cream
  • Sweet Potato Dal
  • Ultimate Vegan 'Fish' Pie
  • Vegan Haggis Toastie with Spinach
 
* The nutrition info below is for one serving, based on a total of four servings.

Nutrition

Calories: 255kcalCarbohydrates: 43gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 662mgPotassium: 1143mgFiber: 7gSugar: 3gVitamin A: 3335IUVitamin C: 56mgCalcium: 80mgIron: 3mg
Nutrition Facts
Aloo Palak (Vegan Spinach Potato Curry)
Amount Per Serving
Calories 255 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 662mg29%
Potassium 1143mg33%
Carbohydrates 43g14%
Fiber 7g29%
Sugar 3g3%
Protein 6g12%
Vitamin A 3335IU67%
Vitamin C 56mg68%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword saag aloo, vegan curry, vegan potato curry
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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Comments

  1. Jane

    February 14, 2022 at 5:10 pm

    5 stars
    Really tasty. I skipped the first step as I didn't have the whole spices, but used ground cumin instead and it turned out great.

    Reply
    • The Pesky Vegan

      February 14, 2022 at 6:17 pm

      Good stuff, thanks very much for the review!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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