THE RECIPE JOURNAL · Main Course
Stir-Fried Potatoes with Spinach (Aloo Palak)
This simple stir-fry combines tender potatoes with fresh spinach for a quick and nutritious meal. It’s a flavorful way to enjoy everyday ingredients packed with wholesome goodness.
FROM THE KITCHEN • Stir-Fried Potatoes with Spinach (Aloo Palak)
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by grinding the garlic and ginger together into a smooth paste. Heat a tablespoon of oil in a pot over medium-high heat, then add the chopped onion. Cook it until it becomes translucent, which should take about 5 to 7 minutes. Next, toss in the cumin, coriander, cayenne, and turmeric, stirring to combine. Add the ginger-garlic paste and mix everything well. Pour in the rest of the oil, then add the potatoes and tomatoes. Let it cook until you see the oil starting to separate from the mixture, around 5 minutes. Finally, stir in the spinach and a pinch of salt. Keep cooking on medium heat until the potatoes are tender, about 20 minutes. Once everything is cooked through, it’s ready to serve!
Why you’ll love it
This dish combines the earthiness of potatoes with the fresh, slightly bitter taste of spinach. It’s quick to make and full of nutrients, making it a perfect choice for a healthy and satisfying meal.
How to serve
Serve warm with steamed rice or flatbreads like chapati or naan. It also pairs nicely with a side of yogurt or a simple cucumber salad for a refreshing contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist.
