Spinach and potato sabzi is a comforting everyday vegetable dish where soft potatoes are gently cooked with fresh spinach and mild garlic flavour. It is commonly prepared as a quick lunch or dinner side and pairs well with both rice and chapatis.
This recipe is straightforward and forgiving, making it ideal for beginners. The ingredients are simple, the cooking time is short, and the flavours remain balanced without being heavy or oily.
Recipe Information
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Vegetables
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2 medium potatoes, peeled and diced into small cubes
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150 g fresh spinach, washed and roughly chopped
Tempering and flavour
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2 teaspoons vegetable oil
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½ teaspoon cumin seeds
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3 garlic cloves, finely chopped
Seasoning
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¼ teaspoon turmeric powder
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½ teaspoon ground coriander
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Salt to taste
To finish
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1 tablespoon fresh lemon juice
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1 tablespoon chopped fresh coriander leaves
Step-by-Step Method
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Place the diced potatoes in a bowl of water to prevent browning. Drain before cooking.
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Heat the oil in a wide pan over medium heat.
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Add the cumin seeds and allow them to sizzle gently.
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Add the chopped garlic and cook for 20 to 30 seconds until lightly fragrant. Do not let it brown.
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Add the drained potatoes and stir well.
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Sprinkle in turmeric, ground coriander and salt. Mix to coat the potatoes evenly.
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Add 2 tablespoons of water, cover the pan and cook on low heat for 10 to 12 minutes, stirring once or twice, until the potatoes are tender.
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Add the chopped spinach to the pan and mix gently.
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Cook uncovered for 3 to 4 minutes until the spinach wilts completely and blends with the potatoes.
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Turn off the heat and finish with lemon juice and fresh coriander.
Cooking Tips
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Cut the potatoes into small, even pieces so they cook at the same time.
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Always add spinach at the end to keep its colour and freshness.
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Keep the garlic lightly cooked for a gentle flavour.
Variations
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Vegan: The recipe is naturally vegan.
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Less garlic: Reduce the garlic to one clove for a milder taste.
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Extra warmth: Add a pinch of crushed black pepper at the end.
Serving Suggestions
Serve with soft chapatis, plain parathas, or steamed rice and dal. It also works well as a dry side dish in a simple thali.
Storage and Reheating
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Store leftovers in an airtight container in the fridge for up to 2 days.
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Reheat gently in a pan on low heat with a splash of water.
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Freezing is not recommended as spinach loses texture.
