Whole30 Aloo Palak
Elevate your Whole30 journey with this vibrant and satisfying Whole30 Aloo Palak recipe! Packed with nutrient-rich baby spinach and tender chunks of russet potatoes, this Indian-inspired dish is a wholesome twist on the classic comfort food. Flavored with aromatic cumin seeds, fresh ginger, and a blend of turmeric, coriander, and cayenne, every bite delivers a burst of earthy spices while staying completely dairy-free and gluten-free. Cooked in coconut oil and finished with a quick wilt of fresh spinach, this hearty dish is perfect as a side or paired with cauliflower rice for a nourishing, plant-forward main course. Ready in just 40 minutes, it’s an easy go-to for anyone seeking a flavorful, Whole30-compliant meal that doesn’t skimp on authenticity or taste!
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Ingredients
- 10 cups baby spinach
- 2 large russet potatoes
- 2 tablespoons coconut oil
- 1 large onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 cup water
Directions
Step 1
Wash and peel the potatoes, then cut them into 1-inch cubes.
Step 2
Finely chop the onion. Mince the garlic cloves and grate the ginger.
Step 3
Heat the coconut oil in a large non-stick skillet over medium heat.
Step 4
Add the cumin seeds and let them sizzle for about 30 seconds or until fragrant.
Step 5
Add the chopped onion, and sauté for about 3-4 minutes or until the onion becomes translucent.
Step 6
Stir in the minced garlic and grated ginger and cook for another minute.
Step 7
Add the potato cubes to the skillet along with the ground turmeric, ground coriander, cayenne pepper, and salt. Mix everything well to coat the potatoes with the spices.
Step 8
Pour in the 0.5 cup of water, cover the skillet with a lid, and reduce the heat to low. Cook for about 15 minutes, stirring occasionally, until the potatoes are tender.
Step 9
Add the baby spinach to the skillet and gently fold it into the potato mixture. Cover and cook for another 2-3 minutes until the spinach wilts.
Step 10
Remove the lid and give the dish a final stir to combine thoroughly. Adjust seasoning with more salt if needed.
Step 11
Serve the Aloo Palak hot as a side dish or with cauliflower rice for a complete meal.
Nutrition Facts
| Serving size | (1420.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1042.5 |
| Total Fat 30.3g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2652.2mg | 0% |
| Total Carbohydrate 169.5g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 14.4g | |
| Protein 27.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 458.8mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 3762.5mg | 0% |
Source of Calories