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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.
Very tasty and easy recipe. Thanks so much!
This dish is soooo much more than a side dish. Beautiful rich flavours- love it 😊
Awesome! Please do add a rating when you make again!
Delicious and quick to put together, thanks!
Excellent , thanks
I made this for dinner tonight. It was delicious. Perfect for a day that was humid, over 90 degrees, and pressed for time. (For the options, used mustard seeds, butter potatoes, and a added little curry powder and chick peas). This is going to be one of our summer go-to recipes. So easy and so good!
nice summer go -to
Great recipe. It came together quickly and used items I usually have on hand. I used a can of diced tomatoes as opposed to fresh and a Tbsp of jarred green chilies as oposed to fresh. Make it once and then adjust seasonings to your tast. I will make this again.
taste as you go – that’s the way!
Great dish! Easy to make and delicious. I make it often 😊
Awesome
I made this today for lunch. Super easy to make, looked good, and it tasted yummy! I purchased both books, love especially “Richa’s Indian Kitchen” and all the recipes I tried turned out really nice and looked good too. I now also grind my own spices. Love the flavour of India. Thank you for sharing these additional recipes online!
Thats awesome- I love your enthusiasm! And so appreciate your support.
Easy to make and delicious.
I love your recepies!
Thanks!
I made this for the fam for dinner last night, Richa, and it was delicious, despite the fact that I didn’t pay attention, and I overcooked the potatoes and burned the pan. They loved it anyway! Thanks for the recipe!
This is a dumb question but I just used the last of my chickpeas to make another dish – do you think yellow split peas or red lentils would do better as a substitute to get some protein in here ?
any question is fine – no worries =) 😉 I think that those would be a perfect substitute