Aloo Palak is a popular dish served in both India and Pakistan. Aloo translates to potato and palak means spinach, so obviously these two vegetables are the star ingredients. This is a comforting and warming dish made with plenty of earthy, pungent spices – plus a hint of lemon.
Aloo Palak is traditionally served as a side dish at lunch or dinner. I’ve also been enjoying it for breakfast; it’s a much healthier take on American home fries! Whenever you decide to make it, you’ll find that it’s super fast and easy to prepare.
- Saute onion, pepper, garlic, ginger, spices
- Steam potatoes in same skillet
- Add lemon, spinach, and garam masala
- 1 covered skillet
- 1 Tablespoon olive oil
- 1/4 cup diced onion
- 1 mild green chile pepper, diced (such as serrano)
- 3 cloves garlic, diced
- 1 to 2 teaspoons minced ginger root
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Himalayan sea salt
- 1/2 cup water
- 4 medium potatoes, evenly diced into either 1/2-inch or 3/4-inch pieces
- 1 Tablespoon freshly squeezed lemon juice
- 6 cups chopped spinach
- 1/4 to 1/2 teaspoon garam masala powder, optional
- Heat the oil in a large skillet over medium-high heat with a bit of the onion. When the onion begins to sizzle, add the rest of the onion and the chile pepper. Sauté for about 5 minutes, stirring often.Add the garlic, ginger, cumin seeds, coriander, chile powder, turmeric, and salt . Cook for 30 seconds more, while stirring.
- Add the potatoes and water to the pan. Cover and steam the potatoes until tender, stirring occasionally. Add more water if needed.
- When the potatoes are tender, stir in the lemon juice.Add the spinach to the pan. Cover and cook for about a minute, stir, then recover. Cook in this way until the spinach is wilted.
- Stir in the garam masala.