Are you craving a mouthwatering, nutritious dish that combines the earthy goodness of potatoes with the vibrant green nutrition of spinach? Look no further than Easy Aloo Palak - a classic Indian recipe that promises to tantalize your taste buds and transport you straight to the heart of traditional Indian cuisine! This simple yet incredibly flavorful dish is perfect for busy home cooks who want a delicious meal without spending hours in the kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 large potatoes, cubed
- 4 cups spinach, chopped
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
Instructions
- Wash and peel the potatoes, then cut them into medium-sized cubes approximately 1-inch thick. Rinse the cubed potatoes in cold water to remove excess starch and set aside.
- Thoroughly wash the spinach leaves, removing any tough stems. Chop the spinach into medium-sized pieces and set aside. Pat the spinach dry with a clean kitchen towel to remove excess moisture.
- Heat oil in a large skillet or kadai over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds, ensuring they don't burn.
- Add sliced onions to the hot oil and sauté until they turn golden brown and translucent, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Add minced garlic and sauté for another 30-45 seconds until the raw garlic smell disappears and becomes aromatic.
- Incorporate chopped tomatoes, turmeric powder, and salt. Cook the mixture until tomatoes become soft and start to break down, about 3-4 minutes.
- Add cubed potatoes to the mixture and stir well to coat with the spices. Cover and cook for 8-10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add chopped spinach to the potato mixture and gently mix. Cover and cook for another 5-7 minutes until potatoes are completely tender and spinach is wilted.
- Sprinkle garam masala over the dish and give a final gentle stir to incorporate all flavors. Taste and adjust salt if needed.
- Remove from heat and let the dish rest for 2-3 minutes to allow flavors to meld together. Serve hot with steamed rice or Indian bread like roti or naan.
Tips
- Choose fresh, crisp spinach for the best flavor and nutrition. Organic spinach works wonderfully in this recipe.
- Make sure to remove excess moisture from spinach to prevent a watery curry. Pat the leaves dry with a clean kitchen towel after washing.
- Use medium-sized potato cubes to ensure even cooking and a consistent texture throughout the dish.
- Don't rush the onion sautéing process - golden brown onions provide a rich, deep flavor base for the curry.
- Toast your cumin seeds carefully to release their maximum aromatic potential without burning.
- For a protein boost, you can optionally add paneer cubes or serve with a side of dal.
- This dish tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
