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Garlic Potato Spinach Stir fry – Lasooni Aloo Palak

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Garlic Potato Spinach Stir fry – Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe. Jump to Recipe

Some days you just want a good potato side. This easy garlic potato spinach stir fry is like my Aloo Palak with cumin. This one has whole spices, well cooked golden garlic slices and more potatoes to spinach. Lasooni means Garlicky, Aloo means potato, palak means spinach.

Its a great side with dals and curries and flatbread or Naan. Adjust the flavors to preference. Add in some cooked chickpeas to make it into a meal!

Ingredients for Indian Garlic Potato Spinach Stir fry

  • Cumin seeds and coriander seeds make up the whole spices
  • hot green chili such as serrano or thai adds heat. Use mild chili to preference.
  • Sliced garlic adds a lot of flavor
  • turmeric and paprika are the ground spices
  • potatoes, tomato and spinach make up the bulk
  • cilantro, pepper flakes and lemon juice for garnish

How to make Garlic Potato Spinach stir fry

Heat oil over medium heat. Add seeds and cook until well toasted. Or dry roast the seeds.

Add the chili and garlic and reduce heat to medium low. (Use broth if omitting oil), until golden, you can also add in 1/4 cup cooked onion here.

Add the turmeric and paprika and mix in. Add the potatoes and toss well.

Add tomatoes cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.

Add in the spinach in 2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Tasteeand adjust salt and flavor.  You can also add some cooked chickpeas at this point to make it into a meal. You can also add in some garam masala or curry powder. Serve with flatbread or rice.

Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)

Garlic Potato Spinach Stir fry – Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side

Cuisine: Indian

Keyword: lasooni aloo palak

Servings: 4

Calories: 125.45kcal

Author: Vegan Richa

Ingredients

  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds or mustard seeds
  • 1 green chili ,thinly sliced
  • 4 cloves of garlic thinly sliced
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 3 medium potatoes , peeled and cubed (white or yukon gold)
  • 1/2 tsp salt
  • 1 medium tomato chopped
  • 1/4 cup (4 g) chopped cilantro
  • 1 cup (236.59 ml) water
  • 5 oz (141.75 g) spinach baby or chopped
  • cayenne or pepper flakes for garnish
  • lemon juice for garnish

Instructions

  • Heat oil over medium heat. Add seeds and cook until well toasted. (For oil free, dry roast the seeds over medium heat until fragrant, then add 2 tbsp water or broth and proceed. )
  • Add the chili and garlic and reduce heat to medium low. Cook until golden, you can also add in 1/4 cup cooked onion here.
  • Add the turmeric and paprika and mix in. Add the potatoes and toss well for a few seconds.
  • Add tomatoes, cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.( You can add some cooked chickpeas at this point to make it into a meal)
  • Add in the spinach in 2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Taste and adjust salt and flavor. You can also add in some garam masala or curry powder
  • Serve with flatbread or rice.

    Store: Refrigerate for upto 3 days.

Notes

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)

Amount Per Serving

Calories 125.45 Calories from Fat 13

% Daily Value*

Fat 1.49g2%

Saturated Fat 0.17g1%

Sodium 378.44mg16%

Potassium 942.41mg27%

Carbohydrates 24.54g8%

Fiber 5.67g24%

Sugar 1.41g2%

Protein 5.7g11%

Vitamin A 3769.69IU75%

Vitamin C 34.94mg42%

Calcium 91.51mg9%

Iron 6.59mg37%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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