Braised Potatoes and Spinach
Tender potatoes and fresh spinach braised in warm spices.
One of my top 10 Indian vegan dishes cooked with Mum. Simple, wholesome, and packed with gentle spice, this classic Aloo Palak combines tender, braised potatoes with fresh spinach and a bright pop of fresh tomato at the finish.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté and Bloom Spices
Heat the 2 tbsp of oil in a pot over medium heat. Add the sliced onion and fry until soft and golden.
- 2
Add the chopped garlic, 1 tsp turmeric, 1 tsp salt, ½ tsp black pepper, and ½ tsp crushed chilli to the pot. Stir well and cook until fragrant.
- 3
Braise the Potatoes & Wilt Spinach
Add the cubed potatoes to the pot, stirring to coat them thoroughly in the spiced oil. Add a splash of water, cover and cook, stirring now and then, until the potatoes are roughly 80% soft.
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Mum’s note
Stirring the tomatoes in right at the very end ensures they retain a bright, fresh acidity that balances the earthy spinach and hearty potatoes.
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