Potato Spinach or Rainbow Chard stir fry. Aloo Palak. Vegan Potato Spinach Stir Fry
User Reviews
5
Potato Spinach or Rainbow Chard stir fry. Aloo Palak. Vegan Potato Spinach Stir Fry
Description
The Potato Spinach or Rainbow Chard Stir Fry, also called Aloo Palak, features a blend of diced potatoes with chopped spinach and rainbow chard. The cooking begins with sautéing cumin seeds, ginger, garlic, and green chili in oil to release fragrant spices. Onions are cooked until translucent before adding the potatoes and tomatoes, which provide a subtle acidity and moisture. The greens are folded in and cooked covered over low heat until tender, blending the textures of soft potatoes and wilted greens.
The flavor is mild but aromatic, relying on foundational Indian spices like cumin and fresh aromatics with a touch of heat from the chili. The potatoes absorb the flavors over a slow cooking time, giving the dish a comforting warmth. Paprika or chili powder sprinkled on top adds a final layer of spice and color. This stir fry pairs well with plain rice or Indian breads but can also serve as a hearty vegan side.
For variations, fenugreek seeds or garam masala can be added to enhance the spice profile, or lentils can be included for protein. Tomatoes can be added later during cooking to keep them chunkier if preferred. This method allows customization based on texture preferences and available ingredients.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 1 Tablespoon ginger finely chopped
- 2-3 Tablespoons garlic finely chopped
- 1 green chili Serrano or bird's eye, chopped
- 1/4 cup onion chopped
- 2 potatoes medium, chopped
- 1-2 tomato chopped
- 2 cups spinach chopped greens
- 2 cups Rainbow Chard chopped greens
- 3/4 teaspoon salt or to 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 fenugreek seeds with cumin for a slight bitterness and depth to the spice mix.
- Incorporate garam masala sparingly to preserve the fresh vegetable flavors.
- Omit tomatoes for a drier stir fry with more emphasis on greens and potatoes.
- Soaking and adding red lentils with the potatoes adds protein and body to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Sodium | 704mg | 29% |
| Potassium | 1079mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 2815IU | 56% |
| Vitamin C | 38mg | 42% |
| Calcium | 108mg | 11% |
| Iron | 8.2mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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