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Aloo Palak Recipe

My easy aloo palak recipe, an Indian stir fry of potatoes and spinach with a bunch of great spices. A classic Indian recipe!

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories per serving 333 kcal

Ingredients

  • 10,5 oz potatoes (350 g)
  • 7 oz fresh spinach (200 g), chopped
  • a handful onion chopped
  • 1 inch fresh ginger (2,5 cm), grated
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 garlic cloves sliced
  • ½ tsp fennel seeds
  • ½ tsp ground turmeric
  • 2 tbsp unsweetened yogurt
  • ½ tsp ground cumin
  • ½ tsp coriander powder
  • 2 tbsp vegetable oil
  • chili powder
  • salt

Instructions

  1. Brush and clean the potatoes under cold running tap water and drain them a little. Don’t peel them! Chop the potatoes into bite-size chunks. In a large non-stick pan add the vegetable oil, the cumin seeds, fennel seeds, mustard seeds and the bay leaves.
  2. Place the pan over medium high heat and gently fry the seeds in the hot oil until they start to pop a little. Then add the chopped yellow onion and the garlic cloves.

  3. Cook the onion and garlic for 3 to 4 minutes until a little glossy. Then add the diced potatoes to the pan. Also add the rest of the spices: the grated fresh ginger, ground turmeric, coriander and cumin. Season with a little pinch of chili powder and salt.

  4. Stir well and bake the potatoes for 3 minutes. Stir regularly so they don’t stick to the pan while baking. Then pour in half a glass of water, stir and place a lid on the pan. Turn the heat to medium and let the potatoes cook for 7 to 10 minutes until tender. Stir regularly. In the end add the fresh spinach.

  5. Stir and let the spinach shrink for a minute. Then add the yogurt.
  6. Stir well again. Check the seasoning of the spinash potatoes and add extra chili powder or salt to taste if necessary. Scoop the potatoes in a clean dish (I sprinkled it with some fresh coriander) and serve hot.