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5 from 1 vote

Aloo Palak ki Subzi

Aloo palak  sabzi bhujiya - Quick and simple rustic style spinach and potato curry

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish, Tiffin recipes
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo palak bhujiya, aloo palak sabzi, palak aloo
Servings: 6
Author: Anjana Chaturvedi


  • 600 gms Potatoes / Aloo (4 medium))
  • 350 gms Spinach / Palak (2 bunches)
  • 3/4 cup Tomatoes / Tamatar chopped
  • 1.5 tsp Green Chillies / Hari Mirch chopped
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • Salt / Namak to taste


  • 4.5 tbsp Mustard Oil / Sarso ka tel *
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Fenugreek Seeds / Methidana
  • 1/3 tsp Asafoetida / Hing powder


  • Trim the thick and hard ends of spinach and peel potatoes,no need to chop off the tender steams of spinach.
  • Wash spinach and potatoes and then chop potatoes in big chunks and roughly chop spinach.
  • Heat oil in the pressure cooker and add cumin and fenugreek seeds and let them crackle.
  • Now add asafoetida, green chilies and tomatoes and stir for few seconds.
  • Add potatoes and all the dry spices and stir for a minute.
  • Now add chopped spinach and mix and stir for 2 minutes.
  • Close the lid and pressure cook on medium heat for 2 whistles or till done
  • Open the cooker when cool down completely.
  • If you want a dry curry then boil it on high heat for 2-3 minutes to reduce the moisture.
  • Serve with rice, chapati, paratha,poori or any bread of your choice.


*I have used mustard oil but you may use any cooking oil of your choice