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Mom has 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.
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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.
Steps:
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 or Rainbow Chard stir fry. Aloo Palak. Vegan Potato Spinach Stir Fry
Ingredients
- 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
Instructions
- 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.
Notes
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 minimum to let the veggies shine. :))
Omit tomatoes for a dryer version.
Add a 1/4 cup or more soaked red lentils along with potatoes. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight along with your mango chickpea curry. Both were delicious!! even the picky teenager liked it. This one was her favorite over the chickpeas, but she gobbled both down.
Yay! Most teens will love mango.
Hello Richa,
I’m great fan of your Vegan cookbook, which really kickstarted my Indian cooking years ago.
Its cool one finds further recipes here on the blog.
Regarding this particular recipe: what’s the point of adding salt with a 15-minute delay?
Best wishes,
Marek
Excellent to hear. add salt a bit later after the aromatics / spices have come together to get a better sense for seasoning
So delicious, yummy dish 😋 and easy to make!
best of both worlds
Best thing I’ve made with rainbow chard. Made some slight alterations such as cumin powder instead of seeds and adding more onion less potato. Really good served with coconut rice
Awesome! Please do add a rating when you make again!
This is an awesome recipe! I made it as directed, but added 1/4 tsp of turmeric powder. I’m growing Swiss Chard at home and this will be my go-to recipe for cooking it!
Loved the photos, especially of Dad’s plate… this is exactly how I want to eat, too! All those gorgeous veggies!
Great recipe! Thank you!
homegrown – the best! thank you