Potato Spinach or Rainbow Chard stir fry. Aloo Palak. Vegan Glutenfree Recipe

Moms been whipping up some simple veggie sides to serve with Dals every day. She found some rainbow chard the other day and asked me what it is. I said its just another green veggie like spinach. Remove the hard stems and use. So she made a stir fry with it and told Dad it is Aloo Palak(potato spinach) with a different palak. Since it was a part of the indian food plate, he ate all of it. 

Since then she has made aloo kale, aloo chard and aloo palak several times. I finally managed to sneak in the process to photograph and here goes. 

Thats Dad’s Indian food plate below. One veggie side, one dal, flatbread, sliced up salad veggies. Sometimes there is pickle and papadum on the side too.

A few more days till a somewhat family reunion. My bro and his wife coming over next week for  few days, so I will be m.i.a next weekend entertaining them and my parents.. catch some of the action on my Instagram.  

More Dry Veggie sides here.


In a pan, add oil and heat on medium.
Add cumin, ginger, garlic and chili and cook until golden. 

Add onions and cook until translucent. Then add potatoes and saute for a minute. 

Add tomatoes now or just before serving. 
Mix well. 

Add spinach or chard. Mix well and cook covered on low heat until potatoes are tender. 20-25 minutes. 
Add salt at 15 minute mark and stir.

Serve hot.

Potato Spinach stir fry. Aloo Palak.
Allergy information: Free of dairy, egg, corn, soy, yeast, nut, grain

Serves 2-4
2 teaspoons oil
1/2 teaspoon cumin seeds
1 Tablespoon finely chopped ginger
2-3 Tablespoons finely chopped garlic 
1 green chili chopped (Serrano or bird’s eye)
1/4 cup chopped onion
2 medium potatoes chopped
1-2 tomatoes chopped
2 cups chopped greens- Spinach or rainbow chard
3/4 teaspoon salt or taste

In a pan, add oil and heat on medium.
Add cumin seeds, ginger, garlic and chili and cook until golden.
Add onions and cook until translucent. 5 minutes.
Add potatoes, mix well and saute for a minute
Add tomatoes, mix well. 
Add greens, mix and cook covered on low heat.
Add salt after 10-15 minutes and stir well. You can also add tomatoes at this point instead of earlier, for chunky tomatoes version. 
Cover and cook until potatoes are tender.  another 10-15 minutes. 
Taste and adjust salt and spice. 
Top with paprika or chili powder. Serve hot.

Add 1/4 teaspoon of fenugreek seeds along with cumin seeds. 
Add a 1/2 tsp garam masala for added flavor.  (Mom keeps the spices at the minimun to let the veggies shine. :))
Omit tomatoes for a dryer version.
Add a 1/4 cup or more soaked red lentils along with potatoes. 

This Subzi is being shared at Rickis wellness weekend.

Let's get social! Follow Richa on Facebook, InstagramTwitterPinterest, and Feedly.

Want More Delicious Recipes to Your Inbox?


  1. says

    Thank Richa! I make Aloo Palak all the time this looks yum and still healthy so will have to give it a try.

    Only can’t give up ghee on rotis. 😀

    • says

      so glad you are trying archena. you can use olive oil or earth balance butter instead of ghee. my dad loves earth balance non dairy butter on parathas. he says its tastes better than the real butter.

    • says

      We’ve been eating Indian food everyday for every meal. Usually I make other things for trying out recipes for the blog, so we eat an Indian spread only for a few meals in the week :) s whole lot of spice in the air right now

  2. says

    i have been salivating over all of your instagram pics of your food. this one is no exception. i want to vacation at your house when your mama is there. you two are fierce in the kitchen and i want to eat EVERYTHING.

    • says

      😀 you are always welcome Caitlin. i will call my mom for another vacation whenever you come by:) She also makes a lot of gf dosas:)

  3. Mama says

    A couple suggestions…
    Sautée the onion in oil for 5 minutes before adding any other other ingredients, especially the garlic otherwise it will probably burn
    Add a little extra cumin seeds to make it more flavorful
    Boil the potatoes until almost done and make the sauce in the meantime. Add potatoes to the sauce, stir, then cover and cook until potatoes are done

    Thanks for my new favorite Indian-style recipe!!!

    • says

      Thanks:) the garlic might burn if it is a paste or powder, but shouldn’t if it is chopped. you definitely can cook the potatoes separately. My mom cooks that way most days too. I usually put everything in the same container to save containers and time:). Thank you loving the recipe!

    • says

      great! sure you can add a bit more cumin or some garam masala/curry powder to taste. Its my mom’s recipe and she likes the greens to shine without the masala :)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>