I fall really hard for simply prepared vegetables. Alu Palak is a homey potato spinach stir fry with just a few pantry staples but with elevated flavors and nutritional profile. I tend to make this recipe a lot in the dark of winter when the pickings for fresh vegetables are slim. Spinach being a year round veggie features in most grocery stores these day. Spinach is an easy versatile leafy green which always comes to the rescue for delicious healthy meals to keep up with the extra nutritional requirements during the dark days of winters. I have several spinach based recipes if you’re interesterd to change up your routine.
Top Spinach Recipes To Try
- Spinach Chicken Curry
- Lentils Spinach Broccoli Stew
- Chana Saag Stew
- Tomato Tadka Dal with Chopped Greens
- Pear Walnut Greens Salad
Ingredients
- Potatoes: peeled and diced
- Fresh spinach leaves: washed and chopped
- Onion: finely chopped
- Garlic, minced
- Ginger, grated
- Cumin seeds
- Turmeric ground
- Coriander ground
- Garam Masala
- Red chili powder or Green Chillies
- Salt to taste
- Oil
How to Make Simple Alu Palak Stir Fry
- Prepare the Potatoes:
- In a pan, heat oil and add cumin seeds. Once they splutter, add finely chopped onions, minced garlic, and grated ginger. Sauté until golden brown.
- Add Spices:
- Stir in turmeric powder, coriander powder, and red chili powder. Allow the spices to infuse into the aromatic base.
- Introduce the Potatoes:
- Add the partly steamed diced potatoes to the pan, ensuring they are well-coated with the flavorful spice mix. Cook until the potatoes are a little golden and slightly crispy.
- Fold in Spinach:
- Toss in the fresh spinach leaves, allowing them to wilt and meld with the potatoes. Spinach, the year-round hero, adds vibrant color and a burst of nutrients.
- Season and Stir Fry:
- Season the dish with salt and let it sauté until the potatoes are tender and the spinach is wilted/cooked to perfection.
- Garam Masala:
- Sprinkle garam masala over the stir-fry, enhancing the flavors with its aromatic blend. Give it a gentle stir to ensure even distribution. This step is optional!!
- Garnish and Serve:
- Finish the dish with a handful of fresh coriander leaves for a burst of freshness and color. Serve hot, either as a standalone delight or paired with warm rotis or steamed rice.
Alu Palak
Equipment
- Wok or Saute pan or Kadai
Ingredients
- 10-12 oz white or red potatoes scrubbed, boiled until fork tender and diced
- 12-14 oz whole spinach or baby spinach washed and finely chopped
- 1 medium onion chopped
- 1 fat inch ginger minced
- 3-4 cloves garlic minced, about 1 teaspoon
- 1/2 tsp ground turmeric
- 1 tsp cumin seeds
- ¾ tsp ground coriander
- ½ tsp red chili powder or 1-2 fresh green chillies chopped
- 2 tbsp olive or avocado oil or any neutral oil
- salt to taste
- ½ tsp Garam Masala optional
Instructions
- Boil the potatoes until fork tender. Once cool enough to handle peel if needed and dice into 1½ inch cubes.
- In a saute pan warm the oil and add cumin seeds. Once the being to crackle add the choppped onions and salt. Saute for 5 minutes.
- Now add garlic ginger, ground turmeric, coriander and chili powder. Give it a good mix.
- Add the potatoes And stir fry for 3-4 minutes until they being to crisp a little around the edges. Add the chopped spinach and mix well. Add a little water(1-2 tbsp) if the potatoes look dry.
- Continue stirring the spinach until wilted and well combined about 2-3 minutes. Taste and adjust the salt. Serve as is or aside dish to any Indian meal.
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