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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.
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.
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.
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.
Add onions and cook until translucent. Then add potatoes and saute for a minute.
Add tomatoes now or just before serving.
Mix well.
Add spinach or chard. Mix well and cook covered on low heat until potatoes are tender. 20-25 minutes.
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
- 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
Instructions
- 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.
Yummy, healthy easy and filling. Going to be a new go to recipe
Fabulous
This was a winner! Will make again. (and we’re not even dedicated vegetarians). made this to use chard & tomatoes from our garden. add the red lentils & fenugreek powder, didn’t have seeds; also some coriander seeds & turmeric. we like spicy so passed around the pepper flakes at the table. will add more chard next time. may try with some chunks of our pumpkin as sub or addition to potatoes.
Hello 🙂 I was wondering if it will still taste ok if you leave out the garlic? Many thanks 🙏
yes. add more of the spics for flavor
Thanks for your speedy answer, Richa. I am going to an indian potluck tomorrow. This will be perfect! I will not make the dish hot (you never know).
This has become one of my favourite vegetable dishes. So simple and delicious. Today, I had your Mom’s simple mung dal and loved it too. Can this be doubled (tripled), or would you recommend some adjustments?
Thank you!
yes, should be ok. Do not double the heat, adjust according to your taste.
This so delicious and not a lot of work to put it together
great!
Delicious! I used powdered cumin and an equal amount of coriander (powdered), tomato paste instead of fresh…..it’s what I had. Over perfect basmati rice, it was a huge hit with my kids! They loved the flavours, , and asked for more chard next time😉
I made the recipe without the variations, and it was outstanding. This will become a staple in my kitchen! Thank you, Richa! You are the best!
Awesome!
Tried this last night with gobi instead of aloo, super simple and oh so yummy!
I happened upon this recipe, and we are HUGE Indian Food fans, but since we’re vegan now we haven’t tried any. This recipe is SPOT ON for spices (used the garam masala and the fenugreek) and it was just so delicious we ate it between the 2 of us, and will make a double batch next time. TRY THIS you will not be sorry. Such an inexpensive meal that is made great by a fabulous spice blend! Nice work 🙂
Awesome! yes, i love simple veggie recipes and change up the spices for variation.