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Mom has been whipping up some simple veggie sides to serve with Dals every day. She found some rainbow chard the other day and asked me what it is. I said its just another green veggie like spinach. Remove the hard stems and use. So she made a stir fry with it and told Dad it is Aloo Palak(potato spinach) with a different palak. Since it was a part of the indian food plate, he ate all of it.Â
Since then she has made aloo kale, aloo chard and aloo palak several times. I finally managed to sneak in the process to photograph and here goes.Â
Thats Dad’s Indian food plate below. One veggie side, one dal, flatbread, sliced up salad veggies. Sometimes there is pickle and papadum on the side too.
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A few more days till a somewhat family reunion. My bro and his wife coming over next week for  few days, so I will be m.i.a next weekend entertaining them and my parents.. catch some of the action on my Instagram. Â
More Dry Veggie sides here.
Steps:
In a pan, add oil and heat on medium.
Add cumin, ginger, garlic and chili and cook until golden.Â
Add onions and cook until translucent. Then add potatoes and saute for a minute.Â
Add tomatoes now or just before serving.Â
Mix well.Â
Add spinach or chard. Mix well and cook covered on low heat until potatoes are tender. 20-25 minutes.Â
Add salt at 15 minute mark and stir.
Serve hot.
Potato Spinach or Rainbow Chard stir fry. Aloo Palak. Vegan Potato Spinach Stir Fry
Ingredients Â
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 1 Tablespoon finely chopped ginger
- 2-3 Tablespoons finely chopped garlic
- 1 green chili chopped, Serrano or bird's eye
- 1/4 cup chopped onion
- 2 medium potatoes chopped
- 1-2 tomatoes chopped
- 2 cups chopped greens- Spinach or rainbow chard
- 3/4 teaspoon salt or taste
InstructionsÂ
- In a pan, add oil and heat on medium.
- Add cumin seeds, ginger, garlic and chili and cook until golden.
- Add onions and cook until translucent. 5 minutes.
- Add potatoes, mix well and saute for a minute
- Add tomatoes, mix well.
- Add greens, mix and cook covered on low heat.
- Add salt after 10-15 minutes and stir well. You can also add tomatoes at this point instead of earlier, for chunky tomatoes version.
- Cover and cook until potatoes are tender. another 10-15 minutes.
- Taste and adjust salt and spice.
- Top with paprika or chili powder. Serve hot.
Notes
Add 1/4 teaspoon of fenugreek seeds along with cumin seeds.
Add a 1/2 tsp garam masala for added flavor. (Mom keeps the spices at the minimum to let the veggies shine. :))
Omit tomatoes for a dryer version.
Add a 1/4 cup or more soaked red lentils along with potatoes. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this looks so much better than we get in the restaurants – pop your mum in a parcel and send her over, please:) love your dad’s foibles!
This is sooo yummm…. I’m sooo craving for a bowl of this goodness with some phulkas…
Hope your having a lovely time with your family! This stir-fry sounds fabulous, so full of flavor! Hugs, Terra
Looks fabulous, as always. I shared your blog with two of my sons who love to cook Indian food.
Awesome! so cool that they love to cook Indian food!
delicious subji Richa..
Wow! It’s a delecious food….
nomnomnom or miammiamiam, hehehe! I love anything with potatoes and that looks like a dish that I fancy havin’ soon!
It certainly looks like you are eating well while your parents are in town! I hope you have a great time at the reunion!
We’ve been eating Indian food everyday for every meal. Usually I make other things for trying out recipes for the blog, so we eat an Indian spread only for a few meals in the week 🙂 s whole lot of spice in the air right now
I see tomatoes in the description, but not in the ingredient list or recipe…
updated.. you can use 1 to 2 tomatoes depending on the preferred wetness of the dish.
Thank Richa! I make Aloo Palak all the time this looks yum and still healthy so will have to give it a try.
Only can’t give up ghee on rotis. 😀
so glad you are trying archena. you can use olive oil or earth balance butter instead of ghee. my dad loves earth balance non dairy butter on parathas. he says its tastes better than the real butter.
Unfortunately, Earth Balance is made with palm oil. I am going to try and make my own clean vegan butter.