Aloo Palak (Potatoes & Spinach)

Aloo means “potato” and palak means “spinach” in Hindi. Together they make a staple North Indian side dish served in either dry or gravy versions. This recipe is inspired by the hearty gravy version and goes well with rice or flat bread.

Ingredients:

½ medium onion, sliced

1 large potato, peeled and chopped into bite-sized pieces

3 cloves garlic, peeled and minced

1 lb. fresh spinach, tough stems removed and leaves roughly chopped

2 tbsp. cooking oil, butter OR ghee

1 tsp. cumin seeds

½ tsp. turmeric powder

1 tsp. red pepper flakes (optional)

14.5 oz can diced tomatoes

½ tsp. salt

1 lemon

Equipment:

Cutting board
Kitchen knife
Peeler
Medium pan with a lid

Ingredients:

½ medium onion, sliced

1 large potato, peeled and chopped into bite-sized pieces

3 cloves garlic, peeled and minced

1 lb. fresh spinach, tough stems removed and leaves roughly chopped

2 tbsp. cooking oil, butter OR ghee

1 tsp. cumin seeds

½ tsp. turmeric powder

1 tsp. red pepper flakes (optional)

14.5 oz can diced tomatoes

½ tsp. salt

1 lemon

Equipment:

Cutting board
Kitchen knife
Peeler
Medium pan with a lid

Directions:

  1. Wash and prepare all produce by slicing, peeling, mincing, or chopping them as noted in the ingredients list.
  2. Heat oil in a pan over medium heat. Carefully add the onion, listening for the sizzling sound. Cook and stir frequently until they start to caramelize, about 10 minutes.
  3. Add the garlic, cumin, turmeric, and red pepper flakes to the pan and cook for an additional 2 minutes.
  4. Add the potatoes and stir them around the pan until they are coated by all the spices, onion and garlic. Cook for 2 minutes.
  5. Add the tomatoes, stir to combine and cover and cook on medium heat for about 5-10 minutes, or until the potatoes can be easily pierced by a fork.
  6. Add the spinach and salt, stir everything together and cover the pan. Cook for 3 minutes.
  7. Squeeze lemon juice over the vegetables and serve immediately.

Adapted from eCurry.