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Aloo palak is one of my favorite Indian vegetarian dishes. It’s such a simple dish and I learned about this dish when we ate at an Indian Restaurant and really like it. The spices used are not too overwhelming, yet flavorful enough. This is a fairly quick dish to make and goes very well with plain rice and other dishes.
SPINACH WITH POTATOES / ALOO PALAK (4 servings)
Ingredients
- 8 oz potatoes dice into 1/2-inch pieces
- 1 lb baby spinach leaves
- 3 Tbsp cooking oil
- 5 roma tomatoes peel the skin and diced
- 1- inch fresh ginger peeled and finely chopped
- ½ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat a large skillet with 3 Tbsp of oil on medium to high heat. Add in the potato pieces and shallow fry the potatoes until they are golden brown (may not be fully cooked). Set aside
- Bring the skillet back to heat again. Add in the ginger. Stir fry until fragrant, about 1 minute. Add in the tomatoes, turmeric powder cumin powder, and chili powder. Cook until the tomato started to break down and form a mush. Add in the spinach leaves. It will be a big heap at first, but it will quickly wilted down as you stir and cook. Once the spinach is wilted but still fresh green in color, add in the potatoes. Stir to mix everything and let it cook for another 5 minutes or until the potatoes are soft (but not mushy). Season with salt and pepper to your taste. Dish out and serve immediately as side dish
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