This Dhaba Style Aloo Palak is not your average sabzi. It’s made with simple ingredients but has the most rustic and robust flavors. Pair it with roti, naan or paratha for a wholesome dinner.
You guys know I love my Dhaba Style recipes and this Dhaba Style Aloo Palak has been our favorite thing lately. I just love how this preparation totally transforms the humble aloo palak into something so elevated and rustic!
Serve this dry spinach and potato sabzi with roti, naan, paratha or even along with some dal and rice for a perfect meal.
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Ingredients Overview
Don’t be intimidated by the long ingredient list here – it’s really just pantry staple spices and herbs. Potatoes and spinach are the star of the recipe, along with mustard oil, jeera, hing, red chillies, onion garlic, and tomatoes. A few basic Indian spices some amchur powder, and a pinch of sugar add tons of flavor. Finish off with lots of fresh coriander!
Frequently Asked Questions
There’s a few distinct ingredients in this recipe that bring out that signature dhaba-style taste, like mustard oil, hing, amchur, and sugar. Together, all the herbs and spices that we add here work a rustic magic!
This sabzi is great with tandoori roti, naan, parantha, but we also like to serve it with dal and rice to really amp up a simple meal.
You absolutely could! Dried or fresh kasuri methi could work really well here as an alternative to palak.
You can store leftovers in an airtight container in the fridge for up to 2 days.
We have been loving this Dhaba Style Aloo Palak this winter! Something about a sabzi made with fresh winter greens just hits different! This is the season for it, so make this ASAP!
If you try it out, be sure to send your recreations over on my IG @my_foodstory! If you liked this recipe, you will also love my Dhaba Style Dal Fry and Dhaba Style Chicken Curry.
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Heat oil in a kadai, add jeera, hing, red chillies, onion, garlic & saute for 4 minutes.
6 tablespoons mustard oil, 2 teaspoons jeera, ½ teaspoon hing, 4 whole red chillies, 1 cup finely chopped onions, 4 teaspoons chopped garlic
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Add cubed potatoes, all the spice powders, salt, tomatoes & green chillies and saute on high heat for 2-3 minutes to combine all the ingredients.
2 ½ cups potatoes, ½ teaspoon turmeric powder, 1 tablespoon kashmiri chilli powder, 2 tablespoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon amchur powder, 2 ½ teaspoons salt, ½ cup finely chopped tomatoes, 2 green chilies
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Cook covered on low heat for 10-12 minutes till the potatoes are well cooked but not mushy. Keep stirring once every 3-4 minutes to make sure that the potatoes & masalas do not stick to the bottom of the pan.
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Add chopped palak, sugar, cook for 4 – 5 minutes till the palak gets cooked and take it off the heat. Garnish with coriander leaves.
2 bunches chopped palak leaves, ½ teaspoon sugar, 2 tablespoons finely chopped coriander leaves
- Using Mustard oil gives the authentic taste which may be replaced with any cooking oil of your choice.
- Cook potatoes just till they are fork tender. Do not allow them to get mushy.
- Use only the leaves of palak and not the stem.
Calories: 361kcal, Carbohydrates: 39g, Protein: 5g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Sodium: 1580mg, Potassium: 922mg, Fiber: 7g, Sugar: 7g, Vitamin A: 1260IU, Vitamin C: 101mg, Calcium: 81mg, Iron: 4mg
This article was researched and written by Navya Khetarpal.
