Imagine a dish that combines the earthy richness of potatoes with the vibrant nutrition of spinach, all wrapped up in a symphony of Indian spices that will make your taste buds dance! Aloo Palak is not just a side dish – it's a culinary journey that transforms simple ingredients into an extraordinary meal that will transport you straight to the bustling streets of India. Whether you're a seasoned cook or a kitchen novice, this recipe promises to deliver restaurant-quality flavors right in your own home.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups fresh spinach
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- Salt to taste
- Black pepper to taste
Instructions
- Wash the fresh spinach leaves thoroughly under cold running water to remove any dirt or debris. Pat dry with clean kitchen towels or paper towels.
- Peel the potatoes and dice them into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- Finely chop the onion, ensuring pieces are relatively uniform for consistent flavor distribution.
- Heat oil in a large skillet or pan over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds, being careful not to burn them.
- Add chopped onions to the pan and sauté until they become translucent and light golden, approximately 3-4 minutes.
- Add diced potatoes to the pan, stirring to coat with oil and onions. Sprinkle salt and cook for 8-10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- When potatoes are almost tender, add chopped spinach leaves to the pan. Stir gently to combine with potatoes and onions.
- Cook for an additional 3-4 minutes until spinach wilts completely and potatoes are fully cooked and slightly crispy.
- Season with additional salt and freshly ground black pepper to taste. Stir to distribute seasoning evenly.
- Remove from heat and transfer to a serving dish. Serve hot as a side dish or with rice or Indian bread.
Tips
- Choose fresh, crisp spinach leaves for the best flavor and texture. Organic spinach tends to have a more robust taste.
- Cut potatoes into uniform cube sizes to ensure even cooking. Uneven sizes can lead to some pieces being undercooked or overcooked.
- Be patient when sautéing cumin seeds – they should sizzle and become fragrant but not burn. This step releases their essential oils and creates a deep, authentic flavor.
- Use a non-stick pan or well-seasoned cast-iron skillet to prevent sticking and achieve a nice, light crispiness on the potatoes.
- Don't overcook the spinach – it should just wilt and retain its bright green color. Overcooking can make it lose nutrients and become mushy.
- For an extra flavor boost, consider adding a pinch of garam masala or a squeeze of fresh lemon juice just before serving.
- This dish pairs wonderfully with plain basmati rice, naan bread, or as a side to your favorite curry.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
