Aloo Palak (Spicy Spinach and Potatoes)
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup ghee or neutral oil
- 1large yellow or red onion, finely chopped
- 1½teaspoons ginger paste or freshly grated ginger
- 1½teaspoons garlic paste or freshly grated garlic
- 1teaspoon cumin seeds
- 3Thai green chiles, sliced
- 1teaspoon red-pepper flakes or about ⅔ teaspoon Kashmiri chile powder
- ¼teaspoon turmeric powder
- 3Roma tomatoes, finely chopped, or 1 cup canned crushed tomatoes
- 1½teaspoons fine sea salt
- 3medium Yukon Gold or red gold potatoes, cut into 1-inch cubes
- 1pound frozen chopped spinach (unthawed) or fresh mature spinach, chopped
- ½teaspoon garam masala
- Rice, roti or pita, for serving
Nutritional analysis per serving (6 servings)
265 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 7 grams protein; 653 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, heat ghee for 30 seconds on high. Add onion, ginger and garlic and stir for 30 seconds. Stir in cumin seeds, green chiles, red-pepper flakes and turmeric.
- Step 2
Add tomatoes and salt, stir and continue cooking until the tomatoes are jammy and the oil has separated, 3 to 5 minutes.
- Step 3
Stir in potatoes. Add ½ cup water, bring to a boil and lower heat to medium. Cover and cook for 12 minutes or until potatoes are almost done.
- Step 4
Add spinach and turn the heat up to high. Once the mix starts bubbling, lower the heat to medium, cover and simmer until potatoes are cooked through, stirring occasionally, 7 to 10 minutes. Top with garam masala and serve with rice, roti or pita.
Private Notes
Comments
So you left out the pepper flakes and then complain that it's bland?
You left out the chilis and diluted the mixture further with extra tomatoes and then called it bland. I just don't understand people who change a recipe and then claim it didn't work.
Really love the initial tomato sauce. Super tasty. Should parboil the potatoes first. Throw in a little cream to make it super awesome. Threw in chick peas. That worked.
Delicious! I cooked as written, except quartered and thin sliced the potatoes, added curry powder, more ginger, and garlic and cumin, because my group likes heavily spiced Indian food. I threw it in a little cardamom at the end and it was great! No problems at all with extra water.
Delicious! Cooked as written, except quartered then sliced the potatoes, added extra garlic, ginger, cumin, and some curry powder. Even threw a little cardamom at the end because it tasted like it would add more complexity, which it did. My family likes heavily spiced Indian food. Five star recipe for my family!
LOVED this!