Whole30 Aloo Palak
Dive into bold, wholesome flavors with this Whole30 Aloo Palak recipe, a clean-eating twist on the classic Indian spinach and potato dish. Featuring tender russet potatoes simmered with aromatic spices like turmeric, cumin, and coriander, and folded into a vibrant bed of baby spinach, this nutrient-packed dish is entirely dairy-free, gluten-free, and Whole30 compliant. The use of coconut oil adds a tantalizing richness while cayenne pepper brings a gentle heat, making it perfect for a healthy weeknight dinner or as a flavorful side. Ready in just 40 minutes, this recipe is ideal for anyone looking to enjoy comforting, plant-forward dishes without compromising on taste or wellness goals. Serve it hot with cauliflower rice for a complete, satisfying meal!
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Recipe Information
Ingredients
- 10 cups baby spinach
- 2 large russet potatoes
- 2 tablespoons coconut oil
- 1 large onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 cup water
Instructions
Wash and peel the potatoes, then cut them into 1-inch cubes.
Finely chop the onion. Mince the garlic cloves and grate the ginger.
Heat the coconut oil in a large non-stick skillet over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds or until fragrant.
Add the chopped onion, and sauté for about 3-4 minutes or until the onion becomes translucent.
Stir in the minced garlic and grated ginger and cook for another minute.
Add the potato cubes to the skillet along with the ground turmeric, ground coriander, cayenne pepper, and salt. Mix everything well to coat the potatoes with the spices.
Pour in the 0.5 cup of water, cover the skillet with a lid, and reduce the heat to low. Cook for about 15 minutes, stirring occasionally, until the potatoes are tender.
Add the baby spinach to the skillet and gently fold it into the potato mixture. Cover and cook for another 2-3 minutes until the spinach wilts.
Remove the lid and give the dish a final stir to combine thoroughly. Adjust seasoning with more salt if needed.
Serve the Aloo Palak hot as a side dish or with cauliflower rice for a complete meal.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 14.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3762 mg | 80% | |
*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.
