Crisp at the edges and tender through the middle, Garlic Potato Spinach Stir fry (Lasooni Aloo Palak) is a vegan, vegetarian Indian side made with oil, cumin seeds, and coriander seeds or mustard seeds in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: Indian

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

Method

  1. 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.)
  2. 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.
  3. Add the turmeric and paprika and mix in. Add the potatoes and toss well for a few seconds.
  4. 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)
  5. 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
  6. Serve with flatbread or rice. Store: Refrigerate for upto 3 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.