Crisp at the edges and tender through the middle, Potato Spinach or Rainbow Chard stir fry. Aloo Palak. Vegan Potato Spinach Stir Fry is a vegan, vegetarian Indian side made with oil, cumin seeds, and finely chopped ginger in about 55 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: 20 minutes
  • Cook time: 35 minutes
  • Total time: 55 minutes
  • Yield: 2
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1 Tablespoon finely chopped ginger
  • 2-3 Tablespoons finely chopped garlic
  • 1 green chili chopped (Serrano or bird's eye)
  • 1/4 cup chopped onion
  • 2 medium potatoes chopped
  • 1-2 tomatoes chopped
  • 2 cups chopped greens- Spinach or rainbow chard
  • 3/4 teaspoon salt or taste

Method

  1. In a pan, add oil and heat on medium.
  2. Add cumin seeds, ginger, garlic and chili and cook until golden.
  3. Add onions and cook until translucent. 5 minutes.
  4. Add potatoes, mix well and saute for a minute
  5. Add tomatoes, mix well.
  6. Add greens, mix and cook covered on low heat.
  7. Add salt after 10-15 minutes and stir well. You can also add tomatoes at this point instead of earlier, for chunky tomatoes version.
  8. Cover and cook until potatoes are tender. another 10-15 minutes.
  9. Taste and adjust salt and spice.
  10. Top with paprika or chili powder. Serve hot.

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.