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
Servings: 4
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 chopped cilantro
- 1 cup water
- 5 oz 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
Calories: 125.45kcal | Carbohydrates: 24.54g | Protein: 5.7g | Fat: 1.49g | Saturated Fat: 0.17g | Sodium: 378.44mg | Potassium: 942.41mg | Fiber: 5.67g | Sugar: 1.41g | Vitamin A: 3769.69IU | Vitamin C: 34.94mg | Calcium: 91.51mg | Iron: 6.59mg