My Aloo Palak Recipe is a take on a traditional dish from northern India which can be made simply in just one pan. Potatoes and spinach are stir-fried in aromatic spices to create a gorgeously delicious vegan dish that’s quick and easy to prepare.
Aloo Palak Recipe Ingredients
This Aloo Palak recipe is a hearty meal in itself and can be enjoyed as a vegan main with just perhaps a vegan raita sauce alongside. It can also be enjoyed as a side dish to accompany curries and is a flavorsome alternative to rice.
The humble potato often gets a bad press these days for being considered too high in carbohydrates for many modern diets. Of course, eating potatoes that have been cooked in large amounts of saturated fat can be harmful over time.
Potatoes are best eaten after they have been boiled or steamed and with their skins left on as this is where most of the nutrients such as fibre, potassium, magnesium, iron and vitamins B and C are found.
Spinach on the other hand gets far better ratings and for good reason too. It’s a powerhouse of a vegetable with its many health boasts including eye health, heart health, skin and hair growth and bone strength.
Amongst other benefits, it is known to contain antioxidants called carotene and chlorophyll that can help slow the aging process as well as helping to maintain a healthy immune system.
How I Make This Simple Aloo Palak Recipe
This meal can be prepped in 5 minutes and ready to eat in only 30 minutes. It’s simple to make too and really packs a punch on the aromatics.
Once you have pre-boiled the potatoes in boiling water, they can be drained, and the pan reused to gently heat the spices in the oil to gently release all their flavors. Add the seeds first and watch them sizzle and pop in the pan, before adding the remaining spices.
Remember to keep stirring the spices in the pan for a minute or two, just until the flavors begin to be released. It’s really important to keep stirring to prevent them from catching and burning. Burnt spices will leave an acrid taste that will ruin the entire dish.
Return the drained potatoes to the pan and stir well to give them a generous coat in the aromatics. Keep moving them around the pan and allow them to gently brown at the edges.
When the potatoes are slightly browned and a little crispy round the edges you can begin to add the spinach. It may seem like a huge quantity of spinach to add, but it quickly wilts down to a relatively small amount.
The trick for my Aloo Palak recipe is to add one handful of spinach at a time and make sure you prod and poke it in the pan to help it wilt down and absorb the aromatics. Be patient as you add it handful by handful, it really does take very little time to wilt down and the dish will be all the more delicious for your patience.
Check the seasoning as you go, adding a little salt and freshly ground pepper to taste.
I add a squeeze of lemon juice before serving to really elevate the flavour and add a fresh zing.
Can I use kale instead of spinach in this Aloo Palak Recipe?
Albeit not traditional for an Aloo Palak recipe, kale would be a great substitute to use if you didn’t have any spinach in your fridge. Kale is packed with nutrients in the same way that spinach is so you’d be sure to have a good boost of vitamins and minerals if you used either. The kale should be prepared and cooked in the same way as the spinach. Remember to add it one handful at a time and then let each handful wilt down before adding the next. It may take slightly longer to wilt down.
More Delicious Spinach Recipes
Another delicious vegetarian spinach dish that I cook on a regular basis is my healthy version of Creamed Spinach. This dish is traditionally served at a Christmas table but since spinach is available all year round, I tend to eat it all year round. My version is a creamy, cheesy gratin style dish that can be served as a side dish or enjoyed for lunch or supper.
Aloo Palak Recipe
- Large skillet or frying pan
- Large heavy-based pan with lid
- 1 tbsp olive oil
- 2 tsp black mustard seeds
- 2 tsp cumin seeds
- 2 white or red onions finely diced
- 5 cloves of garlic crushed
- 2 green chillies deseeded and finely chopped
- ½ tsp ground turmeric
- ½ tsp garam masala
- 1 tsp coriander powder
- 650 g potatoes peeled and cut into ½ inch pieces
- 500 g spinach washed and roughly chopped
- Juice of half a lemon juice plus extra wedges to serve
- First, peel and chop the potatoes into ½ inch cubes. Give them a quick rinse under a cold tap then place them in a large pan of cold water. Add a pinch of salt and bring them up to the boil.Reduce the heat and simmer over a medium heat with the lid on for 7 minutes or until the potatoes are tender when inserted with a knife.
- Drain the potatoes and leave to cool slightly.
- While the potatoes are cooking heat 1 tbsp of oil in a large frying pan or skillet over a medium heat.
- When the oil is hot, add the mustard and cumin seeds. When they begin to sizzle and pop add the onions and sauté until soft and translucent.
- Add the garlic and chilli and let that cook for 2 minutes. Stir the pan regularly to prevent the vegetables and spices from colouring too much.
- Stir in the remaining spices to completely coat the onion mixture.
- Next add the cooked potatoes and a good season of salt and freshly milled black pepper. Stir again to combine.
- Add one handful of spinach at a time waiting for each handful to wilt before adding the next.
- Once all the spinach has wilted check the seasoning and adjust accordingly.
- Cook for a further 5 minutes giving everything a good stir as you go.
- Squeeze over the juice of half a lemon before transferring to warmed bowls and serving immediately.
- Make sure there are extra lemon wedges on the table for people to help themselves.