Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)

Garlic Potato Spinach Stir fry in a white skillet

4.98 from 35 votes

Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)

Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe

Prep Time10

Cook Time25

Total Time35

Course: Side

Cuisine: Indian

Keyword: lasooni aloo palak

Servings:

Author: Vegan Richa

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

US Customary - Metric

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 is for 1 serve

Nutrition

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