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Hing-Tempered Aloo Palak (Spiced Potato and Spinach Lunch Bowl)

Hing-Tempered Aloo Palak (Spiced Potato and Spinach Lunch Bowl)

Lunch
Prep Time
15min
Cook Time
20min
Servings
4
Calories
165
Chef's Note

The secret to unlocking hing's magic is blooming it in hot fat at the very start of cooking. Raw hing has a harsh, sulfurous smell, but frying it in warm ghee or oil for just 5 to 10 seconds transforms it into a rich, savory aroma that perfectly mimics sauteed garlic and onions without any of the FODMAP distress!

Tags
low-fodmap
gut-friendly
vegetarian
gluten-free
indian-inspired
quick-lunch
healthy
dairy-free-option
hing
Ingredients

  • 3 medium Gold potatoes, peeled and cut into 1/2-inch cubes

  • 4 cups Fresh baby spinach, washed

  • 2 tbsp Ghee or coconut oil

  • 1/4 tsp Asafoetida (Hing) powder (ensure gluten-free if sensitive)

  • 1 tsp Whole cumin seeds

  • 1 tbsp Fresh ginger, finely grated

  • 1 medium Roma tomato, finely diced

  • 1/2 tsp Ground turmeric

  • 1 tsp Ground coriander

  • 1/2 cup Water or low-FODMAP vegetable broth

  • 1 tsp Fine sea salt

  • 1 tbsp Fresh lemon juice

  • 1/4 cup Fresh cilantro, chopped

Instructions
  • 1

    Prepare your vegetables: peel and cube the potatoes, wash the spinach, dice the tomato, and grate the ginger.

  • 2

    Heat the ghee or coconut oil in a medium saucepan over medium heat.

  • 3

    Once the oil is hot, add the cumin seeds and let them sizzle for 10 to 15 seconds until fragrant.

  • 4

    Add the hing powder directly to the hot oil and let it bloom for 5 to 10 seconds to unlock its savory, allium-like aroma.

  • 5

    Immediately stir in the grated ginger and diced tomato. Cook for 2 to 3 minutes until the tomato softens and releases its juices.

  • 6

    Stir in the ground turmeric, ground coriander, and salt to form a fragrant spice paste.

  • 7

    Add the cubed potatoes to the saucepan and toss well to coat them thoroughly in the spice mixture.

  • 8

    Pour in the water or low-FODMAP broth. Bring to a gentle simmer, cover with a tight-fitting lid, and lower the heat to medium-low.

  • 9

    Cook for 12 to 15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.

  • 10

    Remove the lid and gently fold in the baby spinach. Cook for 2 minutes until the spinach is fully wilted.

  • 11

    Turn off the heat. Stir in the fresh lemon juice and garnish with chopped cilantro before serving warm.

Nutrition Information (per serving)
165
Calories
3g
Protein
23g
Carbs
7g
Fat
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