Great, simple and healthy Aloo Palak, an easy vegan Indian dish with spinach and potatoes cooked together with spices. Featuring June’s ingredient of the month, spinach.
This recipe is easy to adjust for your spice preferences. Serve with flatbread, as a main or a side dish.
You May Also Like: Aloo Gobi Recipe
Nutritional Information
The following data is based on two servings per recipe. This recipe serves four as a side dish, and two as a main.
Each serving of this recipe contains 7.6g of fibre and 8g of protein and the full RDA of vitamin C and K. Per serving, you’ll also get 5mg of iron, 20% of your daily B1 and vitamin A, 40% of your daily folate and 50% of your daily B6.
Substitutions
If you’re familiar with the traditional dish, you’ll know that I missed the coriander. That’s because coriander is awful and doesn’t belong in anything, in my humble opinion. However, if you don’t hate it, also add ½ tsp ground coriander when you add your spices.
I’ve used ground cumin here because it was easier when I was using ground everything else, but you can toast half a tsp of cumin seeds before you add your garlic if you’d rather opt for seeds.
And if you’d like to make this milder or spicier, adjust spices to your palette.
How to store and does it keep?
You can freeze this dish if you have too much, and you can microwave from frozen if you’re in a hurry, but it’s better to defrost first and reheat on the hob. Fresh leftovers can be stored in an airtight container and kept refrigerated for 3-4 days.
Aloo Palak Recipe
Easy, healthy Indian dish with spinach and potatoes. A really easy way to load up on your greens.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Aloo Palak Recipe
Ingredients
- 2 teaspoons oil
- 5-6 large garlic cloves chopped
- 1 small red onion chopped
- 2 medium potatoes around 500 grams cut into small cubes
- 1 tsp ground cumin
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- Pinch of salt or to taste
- 3 tablespoons water as needed
- 120 g spinach
- ½ teaspoon garam masala
- half lemon juice of
Instructions
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Heat oil in a large pan on medium heat. Once the oil is hot, add the chopped garlic.
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Cook for 1 minutes until the garlic starts changing colour. Then add the chopped onion.
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Cook the onion for around 3 minutes until soft and translucent.
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Stir in the chopped potatoes and mix.
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Add turmeric, cumin, chili powder, salt along with 3-4 tablespoons water.
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Toss to combine until all the potatoes are well coated with the masala.
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Close the pan with a lid and let potatoes cook for 10 to 15 minutes until almost done on medium heat. Open lid and stir every few minutes.
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Start adding the spinach slowly. Stir after each addition until the leaves wilt. Cook for 3 to 4 minutes after adding all the spinach to make sure it has all wilted down.
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Add garam masala and mix.
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Squeeze in lemon juice and mix. There shouldn’t be any water left at this point.
Serve and enjoy!
Will you be serving your aloo palak as a main or a side dish?
Until next time,
Sophie
Nutrition data comes from Cronometer.
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