A quick and healthy Indian side dish of spinach and potato braised with onion, garlic, tomato, dried chillies, and curry leaves. Ready in under 35 minutes and perfect with roti or rice.
Ingredients
- 200 g baby spinach (roughly chopped)
- 1 medium potato (cubed)
- 1/4 cup vegetable oil
- 1 onion
- 3 dried red chillies
- 1 sprig curry leaves
- 5 cloves of garlic
- 1 tomato
- salt to taste
Instructions
- Rinse the spinach thoroughly in salted water. Drain, roughly chop, and set aside.
- Heat the oil in a medium pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the freshly diced garlic, dried chillies, and curry leaves. Cook for about 30 seconds until fragrant. Be careful not to let the garlic brown.
- Stir in the potato with the onion mixture. Then top with the tomato, let it sit for a minute, then stir to combine. Partially cover and cook on medium-low heat for 10–12 minutes, stirring occasionally, until the potato is fork-tender and the tomato has broken down.
- Add the chopped spinach and salt, stirring to combine. Cook until wilted and most of the water has evaporated, about 5–7 minutes. Don’t overcook, the spinach should stay green and tender, not dull.
- Spoon the aloo palak into a bowl and serve hot with soft, buttery roti or paratha and a cup of masala chai.
Notes
- Spinach: Baby spinach wilts quickly and stays tender. If using regular spinach, remove the thick stems first.
- Potato: Cut into small, even cubes so they cook through in the same time as the tomato breaks down.
- Spice level: Add more or fewer dried chillies depending on your heat preference.
- Don't overcook the spinach: It should stay green and just wilted (not dull).
- This dish requires very little salt so start with less and taste as you go.