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A simple, slightly tangy rendition of alu palak, a classic Indian spinach and potato dish. It is healthy, comforting, and pairs beautifully with most dishes. It also makes a complete dish since it has both vegetables and carbohydrates.

Alu Palak: Curried Potatoes With Spinach [Vegan]

$2.99
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Serves

4 - 6

Cooking Time

25

Ingredients You Need for Alu Palak: Curried Potatoes With Spinach [Vegan]

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 red onion, cut into a dice
  • 1 tablespoon fresh ginger grated
  • 2 medium sized potatoes, peeled and cubed
  • 3 tomatoes, finely diced
  • salt to taste
  • 4 cups of shredded baby spinach leaves
  • 1 lime (optional)
    • To garnish
    • 1 minced green chili
    • Red pepper flakes
    • 1 tablespoon chopped cilantro

How to Prepare Alu Palak: Curried Potatoes With Spinach [Vegan]

  1. Heat the oil on medium heat and add in the cumin seeds and wait until they sizzle.
  2. Add in the onion and the ginger and cook for about 5 minutes until the onions wilt and soften and begin to turn into a golden toffee shade.
  3. Add in the potatoes, tomatoes, and the salt with 1/2 a cup of water.
  4. Cover and cook the potatoes on medium low heat for 10 minutes, until the potatoes are soft.
  5. Add in the spinach leaves and stir well.
  6. Cook the spinach for 3 to 4 minutes until they wilt and the liquid is all absorbed.
  7. Cut the lime and squeeze in the juice.
  8. Stir in the minced chili and sprinkle with red pepper flakes and the chopped cilantro.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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