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.
More easy Indian Sides
- Baked Gobi Aloo GF
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Green Bean, Carrot Poriyal – Green beans coconut carrot stir fry.
- Cabbage stir fry
- Bhindi Pyaaz – Okra onion stir fry
- 8 spice Veggie Stir fry
- Crunchy Spiced Potatoes
More Indian Mains
- Butter Tofu – Tofu in Butter Masala Sauce. GF
- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Tofu in Spinach Curry – Palak Tofu GF
- Keema Madras – Lentils in Madras sauce. GF
Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)
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
Danielle says
January 12, 2020 at 8:09 amThis looks delicious. I will make it tonight, along with your no butter soy curls, some rice and naan. Thank you for the recipe! As always!
Richa says
January 12, 2020 at 11:41 amThanks
Danielle says
January 14, 2020 at 6:53 amI made it last night, it was really delicious. I love cumin and mustard seed with potatoes! I used Russet potatoes, as it was what I had, and it was delicious. I also went rogue and added peas to the butter soy curls. lol
Richa says
January 14, 2020 at 10:54 am🙂
Sylvia says
January 12, 2020 at 12:56 pmYum, another great recipe! I made it with chickpeas and garam masala.
Richa says
January 12, 2020 at 2:06 pmawesome! Thanks!
Susan says
January 13, 2020 at 2:35 amThis looks delicious! My two favorite foods. Have to try!😋
Stephanie Swisher says
January 13, 2020 at 8:23 amHi, can you make this in an instant pot?
Richa says
January 13, 2020 at 10:43 amsure, try 3 mins, natural reelease, then fold in spinach after opening
Tedicah says
January 13, 2020 at 8:43 amLove it!!! I just made this dish and it is quite delightful . My four year old loves it. We had it with a side of coconut parsley rice. Very quick and easy to make. Thank you!
Richa says
January 13, 2020 at 10:11 amawesome!
Amber says
January 13, 2020 at 11:43 amThis looks fantastic. I have a small request. Is it possible that when you send out a new recipe, you put somewhere in or near the header that it is either “not in your book” or “is in your book” because I’ve started printing out the ones that aren’t in your book to create another cookbook but it would be so much easier to know when we get them so I don’t have to search your book to see if I already have it. I hope that makes sense. Thank you!
Richa says
January 13, 2020 at 1:49 pmeverything dated after july 2017 is not in any books 🙂
Amber L. Stine says
January 13, 2020 at 4:23 pmOh man, I’m going to need another folder . . . LOL. Thank you very much!
Barbara Stokes says
January 13, 2020 at 8:24 pmThis looks amazing and I’m going to make it for sure. Can you tell me what type of pan is shown in the pictures? I’m looking for new cookware. Thanks!
Richa says
January 13, 2020 at 8:36 pmThats a green pan. I also use ecolution terra and ozeri brands
Charmaine Mc Knight says
January 14, 2020 at 11:13 amLooks delicious. Can I substitute with sweet potatoes.
Richa says
January 14, 2020 at 11:14 amyes
Joyce says
January 15, 2020 at 4:37 amHello Richa,
I did not have palak, did not have tomato. I had sweet potato instead of regular.
I have made this into a main dish with sauce instead.
Have followed the first step with frying the spices then the bulk cooked with water and tomato paste.
It came out excellent, thank you for a great inspiration 😘
Richa says
January 15, 2020 at 11:06 am🙂
Ellen Wils says
January 16, 2020 at 2:23 amHi Richa,
I have an intolerance for tomatoes. Can I replace them with anything in this recipe? Or just leave them out?
Richa says
January 16, 2020 at 3:54 pmhmm, omit and add some peppers and extra broth
Douglas says
January 16, 2020 at 4:40 amAnother winner! The cumin, coriander, turmeric and paprika give this a wonderful warming flavor. I used a serrano pepper and added the chickpeas and served with a whole wheat pita and it was a wonderful filling dinner and one not terribly hard to make.
Leanne says
January 16, 2020 at 12:03 pmThis was oh so good, I didn’t change a thing just added some air fried tofu to make a meal out of it. I’ve used ground coriander many times but had never used coriander seed. Thanks to you I have a new favourite flavourful spice and a new favourite recipe. Thanks 😊
Sravan Mekarthi says
January 27, 2020 at 6:03 pmHi Richa,
What is the serving size, I do workouts so I need more protein based vegan dishes. Could you please suggest some.
Richa says
January 28, 2020 at 10:00 amhere is a list of high protein dishes
Richa says
January 28, 2020 at 10:01 amhttps://www.veganricha.com/2018/02/15-high-protein-vegan-meals.html
Usha says
February 17, 2020 at 8:01 amHi check this site. He has copy pasted entire post including pictures on his site with a source link at the bottom of the page. Don’t know if he has your consent.
https://thetechoftomorrow.com/garlic-potato-spinach-stir-fry-lasooni-aloo-palak/
Richa says
February 17, 2020 at 12:05 pmThanks for letting me know. lots of sites do this these days.
Decadent Vegan Baker says
February 23, 2020 at 4:35 pmI will put this on my “must try” list. It sounds delish!
Teryn says
March 27, 2020 at 10:19 pmLoved this recipe! How would you suggest subbing collard greens in for spinach?
Richa says
March 28, 2020 at 3:30 pmyes, just chop into thin strips and cook a min or 2 longer until wilted
Megan says
May 21, 2020 at 2:36 pmI liked it. Except after 14 minutes of cook time the potatoes were totally crunchy still. I let it go another full 5 minutes and I would maybe do even longer next time.
Kathryn says
June 10, 2020 at 9:00 amLove this and so easy to make. Delicious!!! Love your cookbooks too ❤️
Vegan Richa Support says
June 11, 2020 at 6:54 pmwow, Kathryn, thank you so much for your support. I’m so glad that you’re enjoying!
dana says
June 26, 2020 at 11:50 amOK this looks gorgeous! Adding it to my list. xo!
Vegan Richa Support says
June 26, 2020 at 1:25 pmHope you like it!
Jen says
June 26, 2020 at 7:37 pmDelicious!
Vegan Richa Support says
June 28, 2020 at 1:35 pmthank you Jen !
Lauren B says
September 1, 2020 at 1:00 pmThis is a dumb question but I just used the last of my chickpeas to make another dish – do you think yellow split peas or red lentils would do better as a substitute to get some protein in here ?
Vegan Richa Support says
September 2, 2020 at 7:12 pmany question is fine – no worries =) 😉 I think that those would be a perfect substitute
Erin says
September 7, 2020 at 6:05 amI made this for the fam for dinner last night, Richa, and it was delicious, despite the fact that I didn’t pay attention, and I overcooked the potatoes and burned the pan. They loved it anyway! Thanks for the recipe!
Vered Uziel says
October 19, 2020 at 5:04 amEasy to make and delicious.
I love your recepies!