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
Chris
Very tasty and easy recipe. Thanks so much!
Ann
This dish is soooo much more than a side dish. Beautiful rich flavours- love it 😊
Vegan Richa Support
Awesome! Please do add a rating when you make again!
Beck
Delicious and quick to put together, thanks!
Vegan Richa Support
Excellent , thanks
Vinessa Buckland
I made this for dinner tonight. It was delicious. Perfect for a day that was humid, over 90 degrees, and pressed for time. (For the options, used mustard seeds, butter potatoes, and a added little curry powder and chick peas). This is going to be one of our summer go-to recipes. So easy and so good!
Vegan Richa Support
nice summer go -to
Peggy Bowers
Great recipe. It came together quickly and used items I usually have on hand. I used a can of diced tomatoes as opposed to fresh and a Tbsp of jarred green chilies as oposed to fresh. Make it once and then adjust seasonings to your tast. I will make this again.
Vegan Richa Support
taste as you go – that’s the way!
Kim
Great dish! Easy to make and delicious. I make it often 😊
Vegan Richa Support
Awesome
Cecilia
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!
Vegan Richa Support
Thats awesome- I love your enthusiasm! And so appreciate your support.
Vered Uziel
Easy to make and delicious.
I love your recepies!
Richa
Thanks!
Erin
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!
Lauren B
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 ?
Vegan Richa Support
any question is fine – no worries =) 😉 I think that those would be a perfect substitute
Jen
Delicious!
Vegan Richa Support
thank you Jen !
dana
OK this looks gorgeous! Adding it to my list. xo!
Vegan Richa Support
Hope you like it!
Kathryn
Love this and so easy to make. Delicious!!! Love your cookbooks too ❤️
Vegan Richa Support
wow, Kathryn, thank you so much for your support. I’m so glad that you’re enjoying!
Megan
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.
Richa
Mine cook in. That much time. Maybe your stove runs less hot?
Teryn
Loved this recipe! How would you suggest subbing collard greens in for spinach?
Richa
yes, just chop into thin strips and cook a min or 2 longer until wilted
Decadent Vegan Baker
I will put this on my “must try” list. It sounds delish!
Usha
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/
Richa
Thanks for letting me know. lots of sites do this these days.
Sravan Mekarthi
Hi Richa,
What is the serving size, I do workouts so I need more protein based vegan dishes. Could you please suggest some.
Richa
here is a list of high protein dishes
Richa
https://www.veganricha.com/2018/02/15-high-protein-vegan-meals.html
Leanne
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 😊
Douglas
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.
Ellen Wils
Hi Richa,
I have an intolerance for tomatoes. Can I replace them with anything in this recipe? Or just leave them out?
Richa
hmm, omit and add some peppers and extra broth
Joyce
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 😘
Richa
🙂
Charmaine Mc Knight
Looks delicious. Can I substitute with sweet potatoes.
Richa
yes
Barbara Stokes
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!
Richa
Thats a green pan. I also use ecolution terra and ozeri brands
Amber
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!
Richa
everything dated after july 2017 is not in any books 🙂
Amber L. Stine
Oh man, I’m going to need another folder . . . LOL. Thank you very much!
Tedicah
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!
Richa
awesome!
Stephanie Swisher
Hi, can you make this in an instant pot?
Richa
sure, try 3 mins, natural reelease, then fold in spinach after opening
Susan
This looks delicious! My two favorite foods. Have to try!😋
Sylvia
Yum, another great recipe! I made it with chickpeas and garam masala.
Richa
awesome! Thanks!
Danielle
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!
Richa
Thanks
Danielle
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
Richa
🙂