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Lunch recipe · from the recipe book

Crispy Skillet Aloo Palak with Peas

Golden, crisp-edged potato cubes tossed in a dry, cumin-and-ginger spice masala with wilted spinach, sweet peas and a bright squeeze of lemon.

Crispy Skillet Aloo Palak with Peas

Ingredients

  • 4 medium900 gRusset potatoesscrubbed and cut into 3/4-inch cubes
  • 3 tbsp40 gCanola oildivided
  • ½ cup120 gWater
  • 1 tsp6 gSaltdivided
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp3 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cardamom
  • 1½ medium200 gTomatoesfinely chopped
  • 1 cup150 gGreen peas, frozen
  • 10 cups loosely packed300 gBaby spinachroughly chopped
  • 1½ tbsp20 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: cube the potatoes, chop the onion and tomato, mince the garlic and jalapeño, grate the ginger, chop the spinach and cilantro, and measure the cumin, coriander, turmeric, paprika and cardamom into a small bowl.
  2. Heat half the canola oil in a large skillet with a lid over medium-high heat. Add the potatoes and half the salt, stir to coat, then pour in the water, cover and cook for 8 minutes until the potatoes are just tender.
  3. Uncover and keep cooking, turning occasionally, for 10 to 12 minutes until the water is gone and the potatoes are golden and crisp at the edges. Move the potatoes to a plate.
  4. Add the remaining half of the canola oil to the skillet over medium heat. Cook the onion for 6 minutes until soft and browning.
  5. Add the garlic, ginger and jalapeño and cook for 1 minute until fragrant. Stir in the cumin, coriander, turmeric, paprika and cardamom and cook for 30 seconds.
  6. Add the tomato and the remaining half of the salt and cook for 4 minutes, scraping the pan, until it thickens into a dry, jammy masala.
  7. Stir in the peas and cook for 2 minutes. Add the spinach by handfuls, tossing until wilted and any liquid has cooked off.
  8. Return the potatoes to the skillet and toss gently for 2 minutes to coat them in the masala and heat through.
  9. Take off the heat, drizzle with the lemon juice, scatter with the cilantro and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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