Aloo Palak
Packed with earthy flavors and vibrant colors, Aloo Palak is a classic Indian dish that combines the wholesome goodness of spinach and tender, spice-infused potatoes. This vegetarian recipe is a celebration of bold seasonings, featuring aromatic garlic, ginger, and cumin, with a touch of warming garam masala to round out the flavors. The spinach leaves simmer alongside golden potatoes, creating a nutrient-rich and hearty dish that's perfect for pairing with fluffy naan, roti, or steamed rice. Ready in under an hour, Aloo Palak is an easy and healthy addition to your weekly meal rotation. With its rich textures and balanced spices, this dish is sure to impress your taste buds and satisfy your craving for authentic Indian cuisine. Perfect for family dinners or meal prep, Aloo Palak is a delicious way to enjoy the versatility of fresh spinach!
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Recipe Information
Ingredients
- 2 medium potatoes
- 400 grams spinach leaves
- 1 large onion
- 1 medium tomato
- 4 garlic cloves
- 1 inch piece ginger
- 2 green chili
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- 0.5 cup water
Instructions
Peel and dice the potatoes into small cubes. Wash them under running water and keep them aside.
Wash the spinach leaves thoroughly to remove any dirt and set aside to drain.
Finely chop the onion and tomato. Mince the garlic and ginger. Slit the green chilies lengthwise.
Heat oil in a large pan over medium heat. Add cumin seeds and sauté for about a minute until they start to splutter.
Add the minced garlic and ginger, and sauté until fragrant. Then add the chopped onions and sauté until they turn golden brown.
Stir in the chopped tomatoes and cook until they become soft and blend well with the onions.
Add turmeric powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.
Add the diced potatoes and stir to coat them with the spice mixture. Cover and cook for about 5 minutes.
Add the spinach leaves and mix to combine all the ingredients. Pour in half a cup of water, cover, and let it simmer for 10-12 minutes until the potatoes are tender and the spinach is fully wilted and cooked through.
Stir occasionally and check if more water is needed if it seems too dry.
Once the potatoes are cooked, sprinkle garam masala over the top and mix well.
Serve Aloo Palak hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 28.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5249 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
