This one-pan palak ki sabji is a simple dry dish made with spinach, potatoes, onions, and basic spices. It is cooked with minimal preparation and comes together easily in one pan. The sabzi has a balanced flavor and a soft, dry texture. Palak sabji pairs well with roti, chapati, or poori.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 2 tablespoons oil (- any neutral flavored oil)
  • 3 potatoes (- medium-sized or 1.25 cups chopped potatoes)
  • 200 grams spinach (or 3 cups finely chopped spinach)
  • 1 onion (medium-sized or ⅓ cup chopped onions)
  • ½ teaspoon finely chopped garlic
  • 2 to 3 green chilies (- sliced or slit)
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon kashmiri chilli powder (or sweet paprika)
  • ½ teaspoon coriander powder ((ground coriander))
  • ½ teaspoon cumin powder ((ground cumin))
  • ½ cup water
  • salt (as required)
  • ¼ teaspoon garam masala
  • 3 tablespoons grated coconut (- fresh or frozen, can also add desiccated coconut)

Method

Preparation

  1. Rinse spinach leaves very well in water to get rid of any mud clinging on the leaves or stems. Finely chop them and keep aside.If the stems are tender, then only use them to make this dish.
  2. Rinse, peel and chop potatoes in small cubes. Make sure to chop the potatoes in small cubes, so that they cook faster.
  3. Finely chop the onion. Also slit or slice 2 to 3 green chilies.

Making palak ki sabji

  1. Heat 2 tablespoons oil in a pan. Add the chopped onions. Mix well.
  2. Sauté onions till they turn translucent on medium-low heat.
  3. Then add sliced or slit green chillies and finely chopped garlic.
  4. Mix well and sauté for some seconds till the raw aroma of garlic goes away. You can also choose to lightly brown garlic if you prefer.
  5. Add the chopped potatoes. Mix very well.
  6. Next add turmeric powder, kashmiri red chili powder, coriander powder and cumin powder. Mix again.
  7. Add salt as required.
  8. Add ½ cup of water. Stir to combine.
  9. Cover the pan with a lid and on a low to medium-low heat cook the potatoes till they are almost done.
  10. Do check when the potatoes are cooking. In case the water dries up and the potatoes are undercooked, add some more water.
  11. Simmer and cook till the potatoes are almost done.
  12. Now add 3 cups finely chopped spinach. Mix the spinach very well and saute till the leaves wilt. Note that spinach gets cooked faster.
  13. Stir at intervals and saute till the spinach leaves wilts and are softened. Make sure there are no liquids in the pan once the spinach leaves are cooked.
  14. Add the fresh grated coconut. You can also use desiccated coconut.
  15. Add garam masala powder. Mix very well and switch off the heat.
  16. Serve Palak ki Sabji with chapati or poori.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.