My aunt Vinita makes a finger-licking ‘Lahsun Vaale Aloo’ or Garlicky Potatoes. This recipe is inspired by her.
Garlic is SO good for us, fodder for our microbiome and SO delicious as our potatoes. I added frozen spinach to up the nutritional ante and make this a more complete veggie side. Enjoy with a bowl of lentils for a #wholefoodplantbased based meal. Swapping just a couple of meat focused meals with plants is an amazing way to help your personal and our planetary health, no perfection or diet labels necessary.
I hope you love this dish!
RECIPE
Yield
4 servings
Ingredients
- 6 russet (or yukon gold potatoes)
- 3 tablespoons of avocado oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- a pinch of hing (optional)
- 3-4 dried red chilies (skip for kids or if you don’t like heat)
- salt and pepper
- 1 cup frozen spinach (fresh is fine too)
- To finish: a sprinkling of ground cumin, coriander, a generous squeeze of lime juice (or sprinkling of amchur powder) and freshly chopped cilantro
Method
Boil potatoes in salted water until almost tender. Cool, peel, chop roughly and set aside.
Heat avocado oil on medium high. Add cumin and mustard seeds and allow them to pop and sizzle, about 60 seconds.
Add garlic and ginger. Sauté for a minute.
Add turmeric, ground cumin, ground coriander, hing and dried red chilies, and sauté, allowing the spices to bloom for about 60 seconds.
Add the potatoes, salt and pepper and coat well with the spice mixture.
Add spinach, a dash of water, cover and cook on a low flame for about 5 minutes until everything is softened to your liking.
Adjust the salt to taste.
Finish with a sprinkling of ground cumin, coriander, a generous squeeze of lime juice and freshly chopped cilantro.
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