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Garlic Potato Spinach Stir fry – Lasooni Aloo Palak

January 12, 2020 By Richa 47 Comments

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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

Garlic Potato Spinach Stir fry in a white skillet

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!

Garlic Potato Spinach Stir fry with Naan bread in a white bowl

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

Ingredients for Garlic Potato Spinach Stir fry in bowls

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.

Spices in oil in a white skillet

Garlic in white skillet

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.

Potatoes in white skillet

Potatoes and tomatoes in white skillet

Potatoes and tomatoes in white skillet

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.

Spinach Potato and tomato curry in white skillet

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 with Naan bread in a white bowl

Garlic Potato Spinach Stir fry in a white skillet
Print Recipe
4.95 from 17 votes

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.

 

Filed Under: gluten free, Indian Vegan Recipes, main course, main course:India, nut free, soy free Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Danielle says

    January 12, 2020 at 8:09 am

    5 stars
    This 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!

    Reply
    • Richa says

      January 12, 2020 at 11:41 am

      Thanks

      Reply
      • Danielle says

        January 14, 2020 at 6:53 am

        I 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

        Reply
        • Richa says

          January 14, 2020 at 10:54 am

          🙂

          Reply
  2. Sylvia says

    January 12, 2020 at 12:56 pm

    5 stars
    Yum, another great recipe! I made it with chickpeas and garam masala.

    Reply
    • Richa says

      January 12, 2020 at 2:06 pm

      awesome! Thanks!

      Reply
  3. Susan says

    January 13, 2020 at 2:35 am

    5 stars
    This looks delicious! My two favorite foods. Have to try!😋

    Reply
  4. Stephanie Swisher says

    January 13, 2020 at 8:23 am

    5 stars
    Hi, can you make this in an instant pot?

    Reply
    • Richa says

      January 13, 2020 at 10:43 am

      sure, try 3 mins, natural reelease, then fold in spinach after opening

      Reply
  5. Tedicah says

    January 13, 2020 at 8:43 am

    5 stars
    Love 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!

    Reply
    • Richa says

      January 13, 2020 at 10:11 am

      awesome!

      Reply
  6. Amber says

    January 13, 2020 at 11:43 am

    5 stars
    This 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!

    Reply
    • Richa says

      January 13, 2020 at 1:49 pm

      everything dated after july 2017 is not in any books 🙂

      Reply
      • Amber L. Stine says

        January 13, 2020 at 4:23 pm

        5 stars
        Oh man, I’m going to need another folder . . . LOL. Thank you very much!

        Reply
  7. Barbara Stokes says

    January 13, 2020 at 8:24 pm

    5 stars
    This 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!

    Reply
    • Richa says

      January 13, 2020 at 8:36 pm

      Thats a green pan. I also use ecolution terra and ozeri brands

      Reply
  8. Charmaine Mc Knight says

    January 14, 2020 at 11:13 am

    Looks delicious. Can I substitute with sweet potatoes.

    Reply
    • Richa says

      January 14, 2020 at 11:14 am

      yes

      Reply
  9. Joyce says

    January 15, 2020 at 4:37 am

    5 stars
    Hello 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 😘

    Reply
    • Richa says

      January 15, 2020 at 11:06 am

      🙂

      Reply
  10. Ellen Wils says

    January 16, 2020 at 2:23 am

    Hi Richa,
    I have an intolerance for tomatoes. Can I replace them with anything in this recipe? Or just leave them out?

    Reply
    • Richa says

      January 16, 2020 at 3:54 pm

      hmm, omit and add some peppers and extra broth

      Reply
  11. Douglas says

    January 16, 2020 at 4:40 am

    5 stars
    Another 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.

    Reply
  12. Leanne says

    January 16, 2020 at 12:03 pm

    This 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 😊

    Reply
  13. Sravan Mekarthi says

    January 27, 2020 at 6:03 pm

    Hi Richa,
    What is the serving size, I do workouts so I need more protein based vegan dishes. Could you please suggest some.

    Reply
    • Richa says

      January 28, 2020 at 10:00 am

      here is a list of high protein dishes

      Reply
    • Richa says

      January 28, 2020 at 10:01 am

      https://www.veganricha.com/2018/02/15-high-protein-vegan-meals.html

      Reply
  14. Usha says

    February 17, 2020 at 8:01 am

    Hi 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/

    Reply
    • Richa says

      February 17, 2020 at 12:05 pm

      Thanks for letting me know. lots of sites do this these days.

      Reply
  15. Decadent Vegan Baker says

    February 23, 2020 at 4:35 pm

    I will put this on my “must try” list. It sounds delish!

    Reply
  16. Teryn says

    March 27, 2020 at 10:19 pm

    5 stars
    Loved this recipe! How would you suggest subbing collard greens in for spinach?

    Reply
    • Richa says

      March 28, 2020 at 3:30 pm

      yes, just chop into thin strips and cook a min or 2 longer until wilted

      Reply
  17. Megan says

    May 21, 2020 at 2:36 pm

    4 stars
    I 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.

    Reply
    • Richa says

      November 3, 2020 at 9:28 am

      Mine cook in. That much time. Maybe your stove runs less hot?

      Reply
  18. Kathryn says

    June 10, 2020 at 9:00 am

    5 stars
    Love this and so easy to make. Delicious!!! Love your cookbooks too ❤️

    Reply
    • Vegan Richa Support says

      June 11, 2020 at 6:54 pm

      wow, Kathryn, thank you so much for your support. I’m so glad that you’re enjoying!

      Reply
  19. dana says

    June 26, 2020 at 11:50 am

    OK this looks gorgeous! Adding it to my list. xo!

    Reply
    • Vegan Richa Support says

      June 26, 2020 at 1:25 pm

      Hope you like it!

      Reply
  20. Jen says

    June 26, 2020 at 7:37 pm

    5 stars
    Delicious!

    Reply
    • Vegan Richa Support says

      June 28, 2020 at 1:35 pm

      thank you Jen !

      Reply
  21. Lauren B says

    September 1, 2020 at 1:00 pm

    This 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 ?

    Reply
    • Vegan Richa Support says

      September 2, 2020 at 7:12 pm

      any question is fine – no worries =) 😉 I think that those would be a perfect substitute

      Reply
  22. Erin says

    September 7, 2020 at 6:05 am

    5 stars
    I 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!

    Reply
  23. Vered Uziel says

    October 19, 2020 at 5:04 am

    5 stars
    Easy to make and delicious.
    I love your recepies!

    Reply
    • Richa says

      November 3, 2020 at 9:28 am

      Thanks!

      Reply
  24. Cecilia says

    November 4, 2020 at 1:16 am

    5 stars
    I made this today for lunch. Super easy to make, looked good, and it tasted yummy! I purchased both books, love especially “Richa’s Indian Kitchen” and all the recipes I tried turned out really nice and looked good too. I now also grind my own spices. Love the flavour of India. Thank you for sharing these additional recipes online!

    Reply
    • Vegan Richa Support says

      November 4, 2020 at 12:44 pm

      Thats awesome- I love your enthusiasm! And so appreciate your support.

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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