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Garlic Potato Spinach Stir fry – Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe. Jump to Recipe
Some days you just want a good potato side. This easy garlic potato spinach stir fry is like my Aloo Palak with cumin. This one has whole spices, well cooked golden garlic slices and more potatoes to spinach. Lasooni means Garlicky, Aloo means potato, palak means spinach.
Its a great side with dals and curries and flatbread or Naan. Adjust the flavors to preference. Add in some cooked chickpeas to make it into a meal!
Ingredients for Indian Garlic Potato Spinach Stir fry
- Cumin seeds and coriander seeds make up the whole spices
- hot green chili such as serrano or thai adds heat. Use mild chili to preference.
- Sliced garlic adds a lot of flavor
- turmeric and paprika are the ground spices
- potatoes, tomato and spinach make up the bulk
- cilantro, pepper flakes and lemon juice for garnish
How to make Garlic Potato Spinach stir fry
Heat oil over medium heat. Add seeds and cook until well toasted. Or dry roast the seeds.
Add the chili and garlic and reduce heat to medium low. (Use broth if omitting oil), until golden, you can also add in 1/4 cup cooked onion here.
Add the turmeric and paprika and mix in. Add the potatoes and toss well.
Add tomatoes cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.
Add in the spinach in 2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Tasteeand adjust salt and flavor. You can also add some cooked chickpeas at this point to make it into a meal. You can also add in some garam masala or curry powder. Serve with flatbread or rice.
More easy Indian Sides
- Baked Gobi Aloo GF
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Green Bean, Carrot Poriyal – Green beans coconut carrot stir fry.
- Cabbage stir fry
- Bhindi Pyaaz – Okra onion stir fry
- 8 spice Veggie Stir fry
- Crunchy Spiced Potatoes
More Indian Mains
- Butter Tofu – Tofu in Butter Masala Sauce. GF
- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Tofu in Spinach Curry – Palak Tofu GF
- Keema Madras – Lentils in Madras sauce. GF
Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)
Ingredients
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds or mustard seeds
- 1 green chili, ,thinly sliced
- 4 cloves of garlic thinly sliced
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 3 medium potatoes, , peeled and cubed (white or yukon gold)
- 1/2 tsp salt
- 1 medium tomato, chopped
- 1/4 cup chopped cilantro
- 1 cup water
- 5 oz spinach, baby or chopped
- cayenne or pepper flakes for garnish
- lemon juice for garnish
Instructions
- Heat oil over medium heat. Add seeds and cook until well toasted. (For oil free, dry roast the seeds over medium heat until fragrant, then add 2 tbsp water or broth and proceed. )
- Add the chili and garlic and reduce heat to medium low. Cook until golden, you can also add in 1/4 cup cooked onion here.
- Add the turmeric and paprika and mix in. Add the potatoes and toss well for a few seconds.
- Add tomatoes, cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.( You can add some cooked chickpeas at this point to make it into a meal)
- Add in the spinach in 2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Taste and adjust salt and flavor. You can also add in some garam masala or curry powder
- Serve with flatbread or rice.Store: Refrigerate for upto 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa,
I have an intolerance for tomatoes. Can I replace them with anything in this recipe? Or just leave them out?
hmm, omit and add some peppers and extra broth
Hello Richa,
I did not have palak, did not have tomato. I had sweet potato instead of regular.
I have made this into a main dish with sauce instead.
Have followed the first step with frying the spices then the bulk cooked with water and tomato paste.
It came out excellent, thank you for a great inspiration 😘
🙂
Looks delicious. Can I substitute with sweet potatoes.
yes
This looks amazing and I’m going to make it for sure. Can you tell me what type of pan is shown in the pictures? I’m looking for new cookware. Thanks!
Thats a green pan. I also use ecolution terra and ozeri brands
This looks fantastic. I have a small request. Is it possible that when you send out a new recipe, you put somewhere in or near the header that it is either “not in your book” or “is in your book” because I’ve started printing out the ones that aren’t in your book to create another cookbook but it would be so much easier to know when we get them so I don’t have to search your book to see if I already have it. I hope that makes sense. Thank you!
everything dated after july 2017 is not in any books 🙂
Oh man, I’m going to need another folder . . . LOL. Thank you very much!
Love it!!! I just made this dish and it is quite delightful . My four year old loves it. We had it with a side of coconut parsley rice. Very quick and easy to make. Thank you!
awesome!
Hi, can you make this in an instant pot?
sure, try 3 mins, natural reelease, then fold in spinach after opening
This looks delicious! My two favorite foods. Have to try!😋
Yum, another great recipe! I made it with chickpeas and garam masala.
awesome! Thanks!
This looks delicious. I will make it tonight, along with your no butter soy curls, some rice and naan. Thank you for the recipe! As always!
Thanks
I made it last night, it was really delicious. I love cumin and mustard seed with potatoes! I used Russet potatoes, as it was what I had, and it was delicious. I also went rogue and added peas to the butter soy curls. lol
🙂