Simple and healthy Aloo Palak is a vegan Indian dish where spinach and potatoes are cooked together with spices.Aloo palak uses minimal spices making it so comforting. Tastes best with flatbread like roti or paratha!
Potato is added to a lot of Indian curries and gravies. I think we have this habit of adding potatoes to anything and everything.
I think it’s a universal thing – the love for potatoes! Isn’t it? You add it to cauliflower, you get aloo gobi. You add it to beans you get aloo beans and you add it to spinach you get aloo palak.
In fact potatoes with any greens would be a constant feature on our table during winters. I have always enjoyed my greens and this aloo palak is something.
Aloo Palak Recipe:-
- is vegan and healthy
- mildly spiced so that flavors of spinach and potato shine through
- great way to eat the greens in season!
- can be made gluten-free by skipping the hing (asafoetida) or using a gluten-free hing
- goes well with simple roti and dal – my favorite way to eat it!
INGREDIENTS FOR POTATO SPINACH CURRY:-
- 2 teaspoons oil 10 ml, I used avocado oil
- 1/2 teaspoon cumin seeds
- pinch hing also known as asafoetida
- 5-6 large garlic cloves chopped
- 3 dried red chilies broken
- 1 small red onion 60 grams, chopped
- 2 medium potatoes around 500 grams, cut into small pieces, around 1/2 inch
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1/2 + 1/8 teaspoon salt or to taste
- 3 tablespoons water as needed
- 8-10 oz spinach finely chopped, around 3 to 4 cups finely chopped spinach
- 1/4 teaspoon garam masala
- half lemon juice
HOW TO MAKE POTATO SPINACH CURRY:-
- Heat oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
- Then add hing, chopped garlic and dried red chilies. Break the dried red chilies before adding to the pan for more heat.
- Cook for 1 minutes until the garlic starts changing color. Then add the chopped onion. Cook the onion for around 3 minutes until soft and translucent.
- Stir in the chopped potatoes and mix.
- Add turmeric, coriander, red chili powder, salt along with 3 tablespoons water.
- Toss to combine until all the potatoes are well coated with the masala.
- Close the pan with a lid and let potatoes cook for 6 to 7 minutes until almost done on medium heat. Open lid and stir every 2 minutes or so.
- Start adding the chopped spinach slowly. Stir after each addition until the leaves. wilt. Cook for 3 to 4 minutes after adding all the spinach.
- Add garam masala and mix. You may skip the garam masala here if you want to keep it super simple.
- Squeeze in lemon juice and mix. There shouldn’t be any water left at this point.
- Serve aloo palak with a side of roti.