Aloo Sak (Spiced spinach and potatoes)

I hope you had a great holiday yesterday!  Ours was incredibly mellow:  we all took naps, I went for a short run, and I spent a couple hours in the kitchen making Indian food (because nothing says Happy Birthday, America! like chapatis hot from the skillet).

Yesterday was day 38, the final day of the Runners World Summer Run Streak.

I ended up running 200.82 miles…and I think I’m going to try and stretch the streak to 40 or maybe 50 days, but we’ll see.

Ellie’s become incredibly mobile and is constantly exploring.  We had to do some crazy last-minute babyproofing because we didn’t realize how fast she’d be able to get into everything.

I tend to have a hard time coming up with vegetable sides when I make Indian food, and palak paneer (my favorite!) is just a little too heavy for summer.  This recipe is pretty easy and the flavor is outstanding.  I paired it with masala chana dal and it was a great dinner.

Aloo Sak (Spiced spinach and potatoes)


  • 4 medium red potatoes, peeled and quartered
  • 2 pounds fresh spinach, washed, drained, and roughly chopped
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 lemon, halved
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 2 tbsp water
  • 1/2 - 1 tsp salt


  1. Boil the potatoes until just fork tender, about 15-20 minutes (depending on size).
  2. Drain and let cool, then cut into small, thin wedges.
  3. Heat the oil and butter in a large skillet over medium heat. Add the potatoes and cook until browned on each side. Remove with a slotted spoon.
  4. Juice half the lemon and mix with the water, turmeric, garam masala, cumin, and cayenne. Pour into the skillet and then add the spinach, stirring as it cooks for about 10 minutes.
  5. Add the salt and potatoes, and let cook for about 5 minutes more.
  6. Cut the other half of the lemon into wedges and squeeze over your spinach before eating.

(adaped from The Art of Indian Vegetarian Cooking)

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