Alu Palak-Spiced Potatoes with Spinach

 

Alu Palak - Curried Potatoes with Spinach

Baby Potatoes with Sauteed Spinach

Alu Palak, or Potatoes with Spinach is wholesome, simple and fairly indulgent winter fare in India. In our home here, we also tend make this in winter.  This is as essential and basic as a dish gets. In Indian cooking, we love to throw in potatoes into anything. This is found happily in most North Indian homes. My version is a little unique in its lack of onion and garlic. Again, a style of cooking found in many parts of India. It is also the way food is cooked for religious times. I love to also use baby potatoes, which I cook skin on. A little more texture, that I think adds to the rustic quality of the dish.

In case you are interested in learning a little more about cooking without onion and garlic, you can read this.

 

I most recently made this at a class, at the request of one of my students. Despite its simplicity, I did want to include my version for the site.

Alu Palak – What’s in a name?

A note on name, alu palak, refers to potatoes with spinach. Saag Alu or Alu Saag, can be any kind of greens. In fact, also in winter, I love to make potatoes with kale or collard greens.
Alu Palak - Curried Potatoes with Spinach

Sauteed Potatoes with Spinach

Practical Spinach Use and Tips 

What makes it practical and also useful for winter, is that I use a baby spinach mix – anything you find in the local store, Dole or Earthbound Farms usually works for me. These packages contain triple washed spinach.  This is easy to fold into the dish towards the end.   I keep large bags of baby spinach around. It is a convenient and nutritious ingredient to keep on hand.
Alu Palak - Curried Potatoes with Spinach
Instant Pot? -Yes that works!
I have included instant pot instructions in the notes.
A funny story around this dish is as follows. I had a houseguest visiting us. He had been working opposite me cooking in the kitchen. As usual, I tend to take pictures while cooking. And something tripped off my flash. He was mesmerized thinking the flash was some kind of a spice. He jumps into my kitchen asking me about it. I bashfully told him, it was just my phone. I remember this and often call this dish my flash worthy Alu Palak.
Of course, trying to explain why I cook with a camera is a different story.  Well, I think I might have impacted this young scientist’s thinking for life. Oh well, for what it’s worth he like the dish.
As so try this flash worthy Alu Palak and tell me what you think.

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Alu Palak-Spiced Potatoes with Spinach

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Alu Palak-Spiced Potatoes with Spinach

A heavenly medley with potatoes and spinach with gentle tangy notes.

Ingredients

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon powdered asafetida
  • 1 tablespoon fresh ginger grated
  • 2 medium sized Yukon Gold potatoes, peeled and cubed or use 10 baby potatoes such as Dutch yellow potatoes, halved
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red cayenne pepper
  • 3 tomatoes, finely diced
  • salt to taste
  • 4 cups of shredded baby spinach leaves
  • 3 tablespoons fresh lime juice (Juice of 1 lime)
  • 1/2 teaspoon garam masala
    • To garnish
  • 1 minced green chili
  • Red pepper flakes
  • 1 tablespoon chopped cilantro

Instructions

  1. Heat the oil on medium heat and add in the cumin seeds and the mustard seeds wait until they sizzle.
  2. Add in the asafetida and the ginger and cook for about 1 minutes until the mixture is fragrant.
  3. Add in the potatoes and the turmeric and red cayenne pepper and stir well.
  4. Add in the tomatoes and the salt with 1/2 a cup of water.
  5. Cover and cook the potatoes on medium low heat for 10 minutes, until the potatoes are soft.
  6. Add in the spinach leaves and stir well.
  7. Cook the spinach for 3 to 4 minutes until they wilt, and the liquid is all absorbed.
  8. Sprinkle with the lime juice and the garam masala.
  9. Stir in the minced chili and sprinkle with red pepper flakes and the chopped cilantro.

Notes

Instant Pot Instructions

Turn the instant pot on to sauté mode. Heat for 2 minutes until the pot registers hot. Add in the oil and allow the oil to get almost smoking usually another 2 minutes. Add in the cumin seeds and the mustard seeds wait until they sizzle. Add in the asafetida and the ginger and cook for about 1 minutes until the mixture is fragrant. Add in the potatoes, turmeric, red cayenne pepper and the tomatoes and the salt with 1/2 a cup of water. Cover and set to 2 minutes of high pressure. Release the pressure after 5 minutes. Remove the cover and turn back the sauté mode. Add in the spinach leaves and stir well. Cook the spinach for 3 to 4 minutes until they wilt, and the liquid is all absorbed. Sprinkle with the lime juice and the garam masala. Stir in the minced chili and sprinkle with red pepper flakes and the chopped cilantro.

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