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Looking for a wholesome, comforting dish that’s loaded with nutrients and bursting with flavor? Lehsuni Palak Aloo (Garlic Spinach Potato) is your answer. A North Indian classic with a garlicky twist, this dish combines the goodness of spinach, the heartiness of potatoes, and the bold aroma of garlic into one irresistible sabzi (dry curry).
Why You’ll Love This Dish
Packed with iron and fiber from spinach.
Rich in flavorful garlic that adds a bold depth.
A simple, vegan, and gluten-free recipe.
Pairs well with roti, paratha, rice, or even a simple dal.
Ingredients
2 medium potatoes, boiled and cubed
3 cups spinach leaves (palak), washed and chopped
6–7 large garlic cloves, finely chopped
1–2 green chilies, slit or chopped (adjust to taste)
1 tsp cumin seeds (jeera)
½ tsp turmeric powder (haldi)
1 tsp red chili powder
1 tsp coriander powder
Salt to taste
2 tbsp mustard oil (or any cooking oil)
Optional: a dash of lemon juice or amchur (dry mango powder) for tang
Method
Step 1: Blanch the Spinach
Boil water in a large pan, add the chopped spinach, and cook for 1–2 minutes.
Drain and immediately transfer to cold water to retain the green color.
Blend or chop coarsely and set aside.
Step 2: Prepare the Tempering
Heat mustard oil in a pan until it starts to smoke lightly (to remove bitterness), then reduce heat.
Add cumin seeds and let them splutter.
Add chopped garlic and sauté until golden brown and fragrant.
Toss in green chilies and give it a quick stir.
Step 3: Cook the Potatoes
Add cubed boiled potatoes to the garlic tempering.
Sprinkle turmeric, red chili powder, coriander powder, and salt.
Mix gently and sauté for 3–4 minutes on medium heat until lightly crisped.
Step 4: Add the Spinach
Stir in the blanched and chopped spinach.
Mix well to coat the potatoes evenly.
Cook for another 4–5 minutes until the flavors meld together.
Adjust seasoning, and optionally squeeze in lemon juice or sprinkle amchur powder for a tangy finish.
Serving Suggestions
Serve Lehsuni Palak Aloo hot with:
Steaming phulkas or parathas
Jeera rice and dal
As a side dish in a festive thali
Pro Tips
For a smokier flavor, lightly mash a portion of the potatoes.
Use baby spinach for a more delicate texture.
Love garlic? Add a tadka of garlic at the end for an extra punch!
Source : Oh Women
