Mom has been whipping up some simple veggie sides to serve with Dals every day. She found some rainbow chard the other day and asked me what it is. I said its just another green veggie like spinach. Remove the hard stems and use. So she made a stir fry with it and told Dad it is Aloo Palak(potato spinach) with a different palak. Since it was a part of the indian food plate, he ate all of it.
Since then she has made aloo kale, aloo chard and aloo palak several times. I finally managed to sneak in the process to photograph and here goes.
Thats Dad’s Indian food plate below. One veggie side, one dal, flatbread, sliced up salad veggies. Sometimes there is pickle and papadum on the side too.
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A few more days till a somewhat family reunion. My bro and his wife coming over next week for few days, so I will be m.i.a next weekend entertaining them and my parents.. catch some of the action on my Instagram.
More Dry Veggie sides here.
Steps:
In a pan, add oil and heat on medium.
Add cumin, ginger, garlic and chili and cook until golden.
Add onions and cook until translucent. Then add potatoes and saute for a minute.
Add tomatoes now or just before serving.
Mix well.
Add spinach or chard. Mix well and cook covered on low heat until potatoes are tender. 20-25 minutes.
Add salt at 15 minute mark and stir.
Serve hot.
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Potato Spinach or Rainbow Chard stir fry. Aloo Palak. Vegan Potato Spinach Stir Fry
Ingredients
- 2 teaspoons oil
- ½ teaspoon (0.5 teaspoon) cumin seeds
- 1 Tablespoon finely chopped ginger
- 2-3 Tablespoons (2 to 3 Tablespoons) finely chopped garlic
- 1 green chili chopped Serrano or bird's eye
- ¼ cup (40 g) chopped onion
- 2 medium potatoes chopped
- 1-2 (1) tomatoes chopped
- 2 cups (72 g) chopped greens- Spinach or rainbow chard
- ¾ teaspoon (0.75 teaspoon) salt or 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 ¼ teaspoon of fenugreek seeds along with cumin seeds.
Add a ½ tsp garam masala for added flavor. (Mom keeps the spices at the minimum to let the veggies shine. :))
Omit tomatoes for a dryer version.
Add a ¼ cup or more soaked red lentils along with potatoes. Nutritional values based on one serving
Nutrition
Kelly
Made this tonight along with your mango chickpea curry. Both were delicious!! even the picky teenager liked it. This one was her favorite over the chickpeas, but she gobbled both down.
Vegan Richa Support
Yay! Most teens will love mango.
Marek
Hello Richa,
I’m great fan of your Vegan cookbook, which really kickstarted my Indian cooking years ago.
Its cool one finds further recipes here on the blog.
Regarding this particular recipe: what’s the point of adding salt with a 15-minute delay?
Best wishes,
Marek
Vegan Richa Support
Excellent to hear. add salt a bit later after the aromatics / spices have come together to get a better sense for seasoning
Maya
So delicious, yummy dish 😋 and easy to make!
Vegan Richa Support
best of both worlds
Laurie
Best thing I’ve made with rainbow chard. Made some slight alterations such as cumin powder instead of seeds and adding more onion less potato. Really good served with coconut rice
Vegan Richa Support
Awesome! Please do add a rating when you make again!
C Shankar
This is an awesome recipe! I made it as directed, but added 1/4 tsp of turmeric powder. I’m growing Swiss Chard at home and this will be my go-to recipe for cooking it!
Loved the photos, especially of Dad’s plate… this is exactly how I want to eat, too! All those gorgeous veggies!
Great recipe! Thank you!
Vegan Richa Support
homegrown – the best! thank you
Marina L Evans
Yummy, healthy easy and filling. Going to be a new go to recipe
Vegan Richa Support
Fabulous
usethegardenlady
This was a winner! Will make again. (and we’re not even dedicated vegetarians). made this to use chard & tomatoes from our garden. add the red lentils & fenugreek powder, didn’t have seeds; also some coriander seeds & turmeric. we like spicy so passed around the pepper flakes at the table. will add more chard next time. may try with some chunks of our pumpkin as sub or addition to potatoes.
Emily Harris
Hello 🙂 I was wondering if it will still taste ok if you leave out the garlic? Many thanks 🙏
Richa
yes. add more of the spics for flavor
Régine
Thanks for your speedy answer, Richa. I am going to an indian potluck tomorrow. This will be perfect! I will not make the dish hot (you never know).
Régine
This has become one of my favourite vegetable dishes. So simple and delicious. Today, I had your Mom’s simple mung dal and loved it too. Can this be doubled (tripled), or would you recommend some adjustments?
Thank you!
Richa
yes, should be ok. Do not double the heat, adjust according to your taste.
Aileen
This so delicious and not a lot of work to put it together
Richa
great!
Sukayna
Delicious! I used powdered cumin and an equal amount of coriander (powdered), tomato paste instead of fresh…..it’s what I had. Over perfect basmati rice, it was a huge hit with my kids! They loved the flavours, , and asked for more chard next time😉
Régine Bohar
I made the recipe without the variations, and it was outstanding. This will become a staple in my kitchen! Thank you, Richa! You are the best!
Richa
Awesome!
Miles Crighton
Tried this last night with gobi instead of aloo, super simple and oh so yummy!
Cassy
I happened upon this recipe, and we are HUGE Indian Food fans, but since we’re vegan now we haven’t tried any. This recipe is SPOT ON for spices (used the garam masala and the fenugreek) and it was just so delicious we ate it between the 2 of us, and will make a double batch next time. TRY THIS you will not be sorry. Such an inexpensive meal that is made great by a fabulous spice blend! Nice work 🙂
Richa
Awesome! yes, i love simple veggie recipes and change up the spices for variation.
Lorena
I made this recipe today and it was super tasty. Thank you for posting it!!!
bekxy78
Hi tried the recipe….was a little bland…some masalas required…otherwise a very comforting and nutritious dish
Richa
great! sure you can add a bit more cumin or some garam masala/curry powder to taste. Its my mom’s recipe and she likes the greens to shine without the masala 🙂
Mama
A couple suggestions…
Sautée the onion in oil for 5 minutes before adding any other other ingredients, especially the garlic otherwise it will probably burn
Add a little extra cumin seeds to make it more flavorful
Boil the potatoes until almost done and make the sauce in the meantime. Add potatoes to the sauce, stir, then cover and cook until potatoes are done
Thanks for my new favorite Indian-style recipe!!!
Richa
Thanks:) the garlic might burn if it is a paste or powder, but shouldn’t if it is chopped. you definitely can cook the potatoes separately. My mom cooks that way most days too. I usually put everything in the same container to save containers and time:). Thank you loving the recipe!
Mama
I made this last night for me and my husband and it was ridiculously good! So addicting!
Richa
So glad you like it !
Sunday Morning Banana Pancakes
I meeting Caitlin in PA and flying over with her- you are making your Mom famous!
Caitlin
i have been salivating over all of your instagram pics of your food. this one is no exception. i want to vacation at your house when your mama is there. you two are fierce in the kitchen and i want to eat EVERYTHING.
Richa
😀 you are always welcome Caitlin. i will call my mom for another vacation whenever you come by:) She also makes a lot of gf dosas:)
christine
this looks so much better than we get in the restaurants – pop your mum in a parcel and send her over, please:) love your dad’s foibles!
Anisha Ranjit
This is sooo yummm…. I’m sooo craving for a bowl of this goodness with some phulkas…
Terra
Hope your having a lovely time with your family! This stir-fry sounds fabulous, so full of flavor! Hugs, Terra
Andrea
Looks fabulous, as always. I shared your blog with two of my sons who love to cook Indian food.
Richa
Awesome! so cool that they love to cook Indian food!
Veena Theagarajan
delicious subji Richa..
kebhari
Wow! It’s a delecious food….
rika@veganmiam.com
nomnomnom or miammiamiam, hehehe! I love anything with potatoes and that looks like a dish that I fancy havin’ soon!
Cadry's Kitchen
It certainly looks like you are eating well while your parents are in town! I hope you have a great time at the reunion!
Richa
We’ve been eating Indian food everyday for every meal. Usually I make other things for trying out recipes for the blog, so we eat an Indian spread only for a few meals in the week 🙂 s whole lot of spice in the air right now
eyerioss
I see tomatoes in the description, but not in the ingredient list or recipe…
Richa
updated.. you can use 1 to 2 tomatoes depending on the preferred wetness of the dish.
archena
Thank Richa! I make Aloo Palak all the time this looks yum and still healthy so will have to give it a try.
Only can’t give up ghee on rotis. 😀
Richa
so glad you are trying archena. you can use olive oil or earth balance butter instead of ghee. my dad loves earth balance non dairy butter on parathas. he says its tastes better than the real butter.
Régine Bohar
Unfortunately, Earth Balance is made with palm oil. I am going to try and make my own clean vegan butter.