Aloo Palak: indian stew with potatoes and spinach

In the cooking of the world , there are many more vegetarian dishes than in the French “traditional” cuisine. I am very inspired by Mediterranean dishes but also Indian, etc. I wanted to share with you the recipe of Aloo Palak which is a stew of potatoes (aloo) and spinach (palak) with spices: it’s just perfect!

The original recipe is richer so I lighted it a bit so that it is a little more digestible and calorie friendly!

I accompanied it with homemade naan. I used the recipe on Hervé Cuisine‘s website. For information, I replaced the Laughing Cow cheese with St Moret, the baking powder with baking soda and baker’s yeast dehydrated with fresh. I did not add the butter on the naans after cooking them (I save some calories!).

Aloo Palak: the recipe for 2 people

500 g young baby spinach (I made with fresh spinach that I blanched)

1 tomato

4 big potatoes

2 red onions

1 teaspoon of cumin

1 teaspoon turmeric

1 teaspoon curry

2 tablespoons of coconut oil (or olive)


Fresh coriander

Peel the potatoes and cook them in water until they become tender.

In a wok, pour the coconut oil. When it’s hot, pour the onion and spices. Cook, stirring for 1 minute over medium heat.

Add the tomato cut into small cubes and some water so that the spices do not burn.

Add the potatoes and spinach. Salt and mix.

Cover and cook for a good ten minutes.

Sprinkle with chopped fresh coriander and serve hot with rice and/or Indian bread.

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