Potato and Spinach Palya

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - grated coconut
  • 1 cup - spinach, washed and finely chopped
  • 1/2 kg - potato, boiled and peeled
  • 1/2 cup - onion, finely chopped5 to 6 - green chillies
  • 1/2 tsp - mustard seeds
  • 2 tbsp - oil
  • 1/2 tsp - mustard
  • 2 tsp - black gram (urad) dal
  • 2 - dry red chillies, broken into pieces
  • few curry leaves
  • 1/4 tsp - asafoetida powder
  • salt to taste

How to Make Potato and Spinach Palya

  • Grind coconut with green chillies and mustard to a coarse paste.
  • Heat the oil in a thick kadai.
  • Add mustard.
  • When it splutters, add the dal and chillies.
  • When the dal is light brown, add curry leaves, asafoetida and onion. Fry till the onion is golden brown.
  • Add spinach and cook till it turns soft.
  • Crush the potato and add to the kadai.
  • Add the ground paste and salt.
  • Keep covered on a low flame and cook for 5-8 minutes, stirring often
  • Serve hot with chapatti or as a side dish for traditional lunch.
  • Note:
  • Spinach offers twice as much fibre as other greens