Heart-Healthy Aloo Palak
Elevate your veggie game with this Heart-Healthy Aloo Palak, a flavorful twist on a classic Indian dish that's as nutritious as it is delicious! Packed with antioxidant-rich spinach and fiber-loaded potatoes, this vibrant recipe pairs wholesome ingredients with fragrant spices like cumin, coriander, and turmeric for a guilt-free, plant-based delight. Olive oil replaces traditional ghee for a lighter touch, while a splash of fresh lemon juice brings a zesty finish. Simmered in low-sodium vegetable broth, this dish is perfect for those seeking a nourishing option that's still bursting with flavor. Ready in just 45 minutes, it’s a comforting yet healthy choice ideal for dinner alongside whole-grain roti or rice.
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Recipe Information
Ingredients
- 500 grams fresh spinach leaves, washed and chopped
- 3 pieces medium potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 piece medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 piece tomato, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 cup low-sodium vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
Add the cubed potatoes and sauté for about 10 minutes until they start to turn golden brown. Remove them from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion, and sauté until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the chopped tomato, ground cumin, ground coriander, turmeric powder, and red chili powder to the pan. Cook for about 5 minutes, allowing the spices to toast and the tomato to soften.
Pour in the vegetable broth, and bring the mixture to a gentle simmer.
Add the chopped spinach to the pan, allowing it to wilt down, which should take about 3 minutes.
Return the potatoes to the pan, stir to combine, and cover. Let the mixture cook for an additional 10 minutes or until the potatoes are tender.
Season with salt and black pepper, adjust to taste, and stir in the fresh lemon juice just before serving.
Serve warm as a side dish or with whole-grain roti or rice for a heart-healthy meal.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 14.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 5501 mg | 117% | |
*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.
