Trader Joe Loves and Aloo & Palak {RECIPE}

Aloo & Palak recipe below!IMG_8141

But first some food reviews!

Usually on the weekends, I tend to go all out for breakfast, you know eggs, pancakes, waffles and French toast.

But I totally forgot how delicious and and satisfying a bowl of cereal with a sliced banana can be.


It’s a good thing I saw a box of cereal that I snagged at Trader Joe’s on Friday. Strawberry Yogurt O’s with almond milk (chilled) is my new favorite breakfast!


I was not done with my Trader Joe’s goodies, I was originally planning on saving TJ’s Black Bean & Corn Enchiladas for lunch during the week, but I could not wait to try them!


When I first saw them on Allie’s blog I knew I had to check them out! Usually I am not impressed with the Mexican selection at Tj’s but the enchiladas were not lacking any flavor, especially when I added some cheese.

Aloo & Palak (Potato & Spinach) Recipe:

I love potatoes, and cooked spinach adds a creamy touch to the dish.


  • Potatoes (4 medium)
  • Spinach (3 cups chopped up)
  • Onion (1 medium sized)
  • 1/2 cup tomato paste
  • garlic ginger paste 1/2 tsp
  • turmeric 1/2 tsp
  • salt 1/2 tsp
  • red chili pepper 1/2 tsp
  • 2 tbs olive oil


  1. Peel and cut potatoes into bite sized pieces.
  2. Fry onion in olive oil until golden brown and fry ginger garlic paste.
  3. Add tomato sauce with salt, pepper, chili powder and turmeric.
  4. Cook potatoes with tomato sauce for about 1/2 an hour, cook on stove top under medium heat.
  5. Add spinach and cook for an additional 15 minutes.
  6. Serve with cilantro when everything is nice and tender.

What are your Trader Joe loves?

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12 Responses to Trader Joe Loves and Aloo & Palak {RECIPE}

  1. Wow we think alike! I posted about TJ’s today too! You must must must try their Cookie Butter. It is to die for!

  2. Ameena says:

    How much olive oil do you use in this recipe?

  3. Brittney says:

    I’ll have to try your recipe Sana! I actually made this once before and the recipe was just so-so, not nearly as good as my local Indian place. Thanks for posting :)

  4. Dr. Coach says:

    The version learned in the homeland has 2 tsp each of ground cumin and coriander seeds, and I use chopped roma tomatoes instead. Love it! Sometimes I replace the aloo with chick peas. Thansk for posting!

    • Sana says:

      I miss cooking with cumin and coriander :( They just don’t agree with my tummy. I am too American.

  5. Floey says:

    Haha I initially thought that was butter on top of the enchiladas. Not that that wouldn’t have worked :P

  6. jessica sakas says:

    What temp/how long do you cook this? In the oven…covered/uncovered?