Flavorful Indian Spinach & Potato Aloo Palak – Vegan & Gluten-Free
Craving a dish that packs a punch of flavor while being vegan and gluten-free? Look no further than this Aloo Palak! It's a delightful combination of tender potatoes and nutrient-rich spinach, all melded together with aromatic spices. Perfect for a quick weeknight dinner or as a vibrant side dish for your next gathering.
Ingredients
- 2 medium potatoes, peeled and diced
- 4 cups fresh spinach, washed and chopped
- 1 medium onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in the pureed tomatoes and cook until the oil separates.
- Add diced potatoes, turmeric powder, red chili powder, and salt. Mix well.
- Add a splash of water, cover, and cook until potatoes are tender.
- Once the potatoes are cooked, add chopped spinach and garam masala. Stir gently.
- Cook for another 5-7 minutes until the spinach is wilted and well combined.
- Garnish with fresh cilantro and serve hot with rice or flatbreads.
Cook’s tips
- Use fresh baby spinach for a milder flavor, but mature spinach works too.
- Make sure to cook the potatoes until they are fork-tender before adding spinach.
- Adjust the red chili powder to your spice preference; start with less and add more.
- Add a squeeze of lemon juice at the end for a bright finish.
- If the dish seems dry, add a little water to achieve your desired consistency.
Substitutions
- Use sweet potatoes or butternut squash instead of regular potatoes for a different twist.
- Substitute coconut oil or avocado oil for the vegetable oil.
- If you don't have garam masala, use a blend of cumin, coriander, and cinnamon.
- Frozen spinach can be used; thaw and squeeze out excess water before adding.
- For a creamier texture, stir in a splash of coconut milk at the end.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.
Frequently asked questions
Can I use frozen spinach instead of fresh?
Yes, you can. Thaw the frozen spinach and squeeze out excess water before adding it to the pan. Adjust cooking time accordingly.
Is this dish very spicy?
The heat level depends on the amount of red chili powder you use. Start with 1/2 teaspoon and adjust to your taste. You can also omit it for a milder version.
What can I serve with Aloo Palak?
It pairs wonderfully with steamed rice, jeera rice, or flatbreads like roti, naan, or paratha.
Can I make this oil-free?
Yes, you can sauté the cumin seeds in a splash of water or vegetable broth instead of oil. Use a non-stick pan to prevent sticking.
