Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)
User Reviews
5
Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak)
Description
This recipe begins by toasting cumin and coriander seeds in oil to release their flavors, then cooking sliced garlic and green chili until golden. Ground turmeric and paprika add warm color and subtle spiced notes. Potatoes are cubed and sautéed quickly before simmering with tomatoes, cilantro, and water until tender. Spinach is added in batches, wilting down to blend with the potatoes. Finally, seasoning adjustments complete the dish.
The resulting stir fry has a hearty texture from the soft potatoes and tender spinach, with garlicky depth and gentle warmth from spices. Adding cayenne or extra spices can elevate the heat level if desired.
Typically served alongside flatbreads or rice, this stir fry makes a flavorful vegetable accompaniment. Leftovers can be refrigerated and reheated within a few days.
The original notes specify nutrition for one serving and the recipe advises storage in the refrigerator for up to three days.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds or mustard seeds
- 1 green chili ,thinly sliced
- 4 cloves garlic thinly sliced
- 1/2 tsp Turmeric
- 1/2 tsp paprika
- 3 potato peeled and cubed (white or yukon gold, medium
- 1/2 tsp salt
- 1 tomato chopped, medium
- 1/4 cup cilantro chopped
- 1 cup water
- 5 oz spinach baby or chopped
- cayenne pepper flakes 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
- This stir fry can be stored refrigerated for up to 3 days and reheated before serving.
- Adding cooked chickpeas transforms it into a more substantial meal.
- Optional additions like garam masala or curry powder can be included to enrich flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 12545 kcal
% Daily Value*
| Calories | 125.45kcal | 6% |
| Carbohydrates | 24.54g | 8% |
| Protein | 5.7g | 11% |
| Fat | 1.49g | 2% |
| Saturated Fat | 0.17g | 1% |
| Sodium | 378.44mg | 16% |
| Potassium | 942.41mg | 20% |
| Fiber | 5.67g | 23% |
| Sugar | 1.41g | 3% |
| Vitamin A | 3769.69IU | 75% |
| Vitamin C | 34.94mg | 39% |
| Calcium | 91.51mg | 9% |
| Iron | 6.59mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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