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
Advertisement
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)
207 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 622 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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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.
I made this as is but did not use the pepper flakes. It was pretty good. I have cooked Indian food quite a bit and when reading the recipe, I thought that the spicing was a bit timid, and it is. Also, it was salty for me. I'm not sure whether I would make it again since it was a bit bland.
The picture seems over-saturated. I followed the recipe exactly, and it came out much more green. The potatoes take longer to cook than 20 minutes. I remember making a recipe a while back with tomatoes and potatoes, and it took forever for the potatoes to soften. It has something to do with the interaction of starch with high-acidity sauces. Although I didn’t find this bland, as others said, I did have to add some salt at the end, and I would scale back the chilies a bit. I think I could get away with just one chili, honestly.
A solid recipe for a tasty meal that's quick and easy to put together. I amped up the garlic, tumeric and kashmiri pepper, and stirred through some toasted mustard and nigella seeds when I put the tomatoes (just because I had them leftover from another dish). I also dialed back the amount of spinach becuase I ran out, but I'd do this again intentionally. Those commenting this is a bit bland might also try reducing spinach amount by 25%.
I loved it! Sure, I added a little more garlic and ginger, some coriander seeds and cardamom. I then dusted it with a little cinnamon and nutmeg. Did you notice no salt? It's not needed!
Advertisement