Warm, satisfying, and comforting, aloo palak is a vegan favorite of Indian food lovers around the world for a reason. It’s absolutely delicious and incredibly healthy. This spinach-forward dish is a great way to squeeze in lots of extra greens into your diet.
The really nice thing about this meal is that it is actually very filling and comforting, despite the fact that it packs in an entire pound of greens! The added spices and potatoes make this meal a winner for cold winter nights and will leave you feeling warm all over.
While many people eat aloo palak as a side dish, I prefer it as a main dish served alongside warm naan and basmati and brown rice. An extra bonus is that leftover aloo palak tastes even better the next day. Next time you have extra spinach around, make this!
16 oz. spinach
1 large russet potato
1 medium onion, finely diced
4 cloves of garlic, minced
1 inch piece of ginger, minced
1 large tomato, finely chopped
2 Tbsp. avocado oil
1 Tbsp. butter or ghee
1 tsp. cumin seeds
1 serrano pepper, finely diced
1 tsp. coriander
2 tsp. cumin powder
1 tsp. turmeric
1 tsp. red chili powder
1 tsp. garam masala
Salt to taste
Peel the potato and cut it into small cubes. Boil the cubes, along with salt, until they are tender. Drain and set aside.
Process the spinach leaves in the food processor using the pulse function until they are very finely chopped. Set aside in a large bowl.
Heat the avocado oil and butter in a large pan over medium high heat. Add the cumin seeds and stir for a few seconds, or until fragrant. Add the onion and cook until soft and lightly browned, about 5 minutes. Add the serrano, garlic, and ginger and cook until fragrant, about 30 seconds. Add the tomato and spices. Allow the mixture to cook for 3-4 minutes so the flavors can meld together.
Add the spinach to the pan, along with about ¼ cup of water, and cook for 7-8 minutes, or until it is cooked through and most of the liquid is cooked off. Add the potatoes and stir to mix.
Season with salt to taste and enjoy topped with yogurt, if desired, and serve with rice, naan, or roti.