Aloo Palak is one of those delicious, nutritious, North Indian recipes I fell in love with years ago, when I used to visit New Delhi. What I like the most about this dish is its simplicity. Though it does not use many spices, it is not short on flavor. Paired with hot rotis and a salad, it makes for a very delightful, wholesome meal.
Aloo (Potato)
On a recent drive back from a camping trip, my wife and I were listening to a very interesting podcast on potato. I was under the impression that potatoes originated in Europe. Now I know that Inca Indians in Peru were the first to cultivate potatoes, way back (5,000 to 8,000 BCE!). Spanish conquerors brought potato to Europe in the mid to late 1,500s. They found it easier to grow than oats and wheat and had a reasonable amount of nutrition. Now we know how popular potatoes are, in every cuisine of the world, more so in Indian cuisine. I love potato but I do realize it is carb heavy, so I eat it in moderation. While it is clearly not as nutritious as spinach, it still has decent nutrition.
Potato
Palak (Spinach)
Spinach is widely used in Indian recipes across all regions. From simple sautés to dals, soups, saags and so on, Indian cuisine incorporates a lot of spinach. Since it does not have any flavor of its own, it blends very well into any dish. Considering that it has so many health benefits, most importantly iron (remember Popeye the sailor?!), I always make sure I have several weekly meals that include spinach. Especially for vegetarians and vegans, it is important to make spinach a part of your meal.
Spinach
Aloo Palak
As I mentioned earlier on, this is a simple dish, with very few spices. Cumin seeds, dry chili peppers, garlic, onion, coriander powder, are the main source of flavors here (some recipes also use a pinch of asafetida). Of course, turmeric is ever-present in most Indian recipes. Cayenne pepper or red chili powder brings in some heat. You can go easy on that if you are cooking for kids. While I love spicy food, my tummy seems to have gotten less tolerant as I grow older. I am having to dial down on the heat ☹. I did not add garam masala to my recipe, but some recipes do. Since spinach cooks way faster than potato, I add it at the very end in this recipe. This helps retain its nutrients.
Potatoes are a low-calorie diet, with a medium-sized baked potato containing only about 110 calories. They are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid. Spinach is low in calories, high in iron, fiber and antioxidants. It helps lower blood pressure and improve vision.
While you’re here, don’t forget to check out our delicious North Indian recipes:
- Delicious Dal Tadka!
- Dal Makhni
- Aloo Gobi
- Instant Pot Rajma Masala
- Yummy Green Beans Potato Curry
- Wholesome Methi (Fenugreek) Paratha
- Easy Mung Sprouts Masala
- Cabbage & Carrot Masala
- Bhindi (Okra) Masala
- Baingan Bharta – Roasted Eggplant Curry
- Chana Masala- Spiced Chickpeas Curry
- Bhindi (Okra) Ki Bhujia
- Bottle Gourd Fenugreek Curry
- Sarson Ka Saag
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Aloo Palak
Ingredients
- 2 Cups Potato - Small pieces, unpeeled if organic
- 4 Cups Spinach - Washed, roughly chopped
- 2 Cloves Garlic - Fine cut
- 1/2 Cup Onion - Long slices
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chili Powder - Or cayenne pepper
- 1 Teaspoon Coriander Powder
- 1 Tablespoon Lime Juice
- 1/2 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Coconut Oil
Tempering
- 1 Teaspoon Cumin Seeds
- 2 Peppers Dry Red Chili
Instructions
- Heat oil in pan and add cumin seeds and dry chili pepper. Once cumin seeds crackle, add garlic and brown it. Add onion, sauté for 2 to 3 minutes. Add turmeric, chili and coriander powder, mix well.
- Add potato and salt. Mix well.
- Set lid, let potatoes cook for a minute. Remove lid, stir and set lid back on. Repeat a few times to ensure potatoes are cooked.
- Add spinach, mix well and set lid on. Cook for a couple of minutes. Remove lid, add lime juice, mix well.
- Serve hot with fresh rotis and salad.
