A nutritious, vegan, gluten-free, and mess-free spinach potato curry for busy weeknights? Yes, please.
This Aloo Palak (also known as Saag Aloo) is one of those humble Indian dishes that deserves far more spotlight. Tender potatoes simmered in a fragrant spinach gravy create a comforting vegan spinach potato curry that feels both delicious and wholesome.
It's an uncommon recipe for a very common dish and honestly, I'm surprised it took me this long to share it. This is one of the tastiest potato-and-spinach combinations you'll ever make, and the Instant Pot makes it ridiculously easy.
Quick Look: Instant Pot Aloo Palak
- ✅ Recipe Name: Instant Pot Aloo Palak
- 🕒 Ready In: 35 minutes
- 👪 Serves: 4
- 🍽 Calories: 273 per serving (estimated)
- 🥣 Main Ingredients: Potatoes, Spinach, and Spices
- 📖 Dietary Info: Vegan; gluten-free; oil-optional
- 👌 Difficulty: Easy - one pot, Indian flavors, minimal prep
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Why You'll Love This Aloo Palak
- Ready in under 30 minutes (hello, weeknight hero)
- One-pot Instant Pot recipe means minimal cleanup
- Packed with greens and warming spices
- Customizable heat and creaminess
- A delicious twist on classic aloo palak
It's comforting, nourishing, and guaranteed to steal a little attention at your dinner table.
Ingredient Notes
Potatoes: I use russet potatoes for their soft, fluffy texture. Yukon Gold also works well.
Spinach Leaves: Fresh spinach gives the best color and flavor. You can substitute frozen if needed (thaw first).
Onion & Tomatoes: These form the base of the gravy and add natural sweetness.
Ginger & Garlic: Fresh is best they bring warmth and depth.
Green Chilies: Adjust to taste for mild or spicy curry.
Aromatic Spices: Turmeric, coriander powder, garam masala, and red chili powder create classic Indian flavor.
Kasuri Methi: Crushed dried fenugreek leaves added at the end give restaurant-style aroma.
Coconut Milk (Optional): Adds richness and gently softens the spice.
Variations
- Swap potatoes for sweet potatoes
- Use mustard greens or a mixed greens blend
- Add a pinch of roasted cumin powder for extra flavor
- Make it creamier with coconut milk or cashew cream
- If you Prefer chunky curry, Skip blending spinach entirely
Aloo Palak Instant Pot Method
- Turn Instant Pot to Saute mode. Heat oil and add cinnamon stick, bay leaf, and cloves.
Add ginger, garlic, and onions. Sauté for 2 minutes until fragrant.
- Add ginger, garlic, and onions. Sauté for 2 minutes until fragrant.
- Stir in chopped tomatoes, salt, turmeric, coriander powder, red chili powder, and garam masala.
- Add chopped spinach and stir well.
- Add cubed potatoes, and the blended spinach puree.
Pour in about ¼ cup water if needed. Scrape the bottom well to prevent sticking.
- Press Cancel. Close lid and set valve to sealing.
Pressure cook on High for 5 minutes.
Allow 10 minutes natural release, then quick release.
- Stir in coconut milk (if using), crushed kasuri methi, lemon juice, and chopped cilantro.
Serve hot.
Uma's Tips
- Always scrape the bottom of the pot to avoid the burn message
- Soak potato cubes in water briefly to remove excess starch
- Blending only half the spinach keeps texture and color balanced
- Taste before adding all spices to control the level of heat you want.
- If your potatoes are still firm after pressure cooking, simply sauté for a few more minutes with the lid off
- Give the palak leaves a quick blend; over blending can make the gravy heavy rather than silky.
Serving Suggestions
Enjoy this Aloo Palak with:
- Paratha (cauliflower paratha or avocado paratha works beautifully)
- Plain rice, jeera rice, or vegetable pulao
- Chana dal pulao for a hearty meal
This spinach potato curry also pairs wonderfully with simple homemade roti or vegan naan.
Storage
- Refrigerate leftover aloo palak in an airtight container for up to 4 days.
- Freeze for up to 2 months.
- Reheat gently on stovetop or microwave, add a 3 tablespoon of water if needed.
Aloo Palak Recipe FAQ
Yes, follow the same steps on stovetop method and simmer covered until potatoes are fork tender.
Add coconut milk or a little extra spinach puree to soften the heat.
Absolutely. Thaw and squeeze out excess water before using.
Yes, it's optional. The spinach curry also tastes great without it.
More Instant Pot Curry Recipes
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
📖 Recipe
Instant Pot Aloo Palak (Vegan Spinach Potato Curry)
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 tablespoon Olive oil
- ½ teaspoon cumin seeds
- 1 bunch Spinach - about 2-3 cups chopped
- 2 garlic cloves - chopped
- 1.5 pound russet potatoes - cubed
- ½ inch ginger - garted
- 1 onion - chopped
- 1 tomato - chopped OR 3 teaspoon tomato paste
- 2 green chilies - sliced
- 1 bay leaf
- 2 clove spice
- ½ inch cinnamon stick
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- ½ teaspoon red chili powder
- ½ teaspoon Garam Masala powder
- 2 teaspoon cilantro - chopped
- ¼ teaspoon Kasuri methi - (fenugreek leaves)
- ¼ cup coconut milk - optional
Instructions
- Blend half of the washed spinach with ¼ cup warm water into a smooth puree. Set aside.1 bunch Spinach
- Turn Instant Pot to Saute mode. Heat oil and add cinnamon stick, bay leaf, and cloves.2 tablespoon Olive oil, 1 bay leaf, ½ inch cinnamon stick, 2 clove spice
- Add ginger, garlic, and onions. Sauté for 2 minutes until fragrant.2 garlic cloves, ½ inch ginger, 1 onion
- Stir in chopped tomatoes, salt, turmeric, coriander powder, red chili powder, and garam masala.1 tomato, 2 green chilies, ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, Salt to taste, ½ teaspoon Garam Masala powder, ½ teaspoon red chili powder
- Add cubed potatoes, remaining chopped spinach, and the blended spinach puree.1.5 pound russet potatoes
- Pour in about ¼ cup water if needed. Scrape the bottom well to prevent sticking.
- Press Cancel. Close lid and set valve to sealing.
- Pressure cook on High for 5 minutes.
- Allow 10 minutes natural release, then quick release.
- Stir in coconut milk (if using), crushed kasuri methi, lemon juice, and chopped cilantro. Serve hot.2 teaspoon cilantro, ¼ cup coconut milk, ¼ teaspoon Kasuri methi
Video
Notes
- Always scrape the bottom of the pot to avoid the burn message
- Soak potato cubes in water briefly to remove excess starch
- Blending only half the spinach keeps texture and color balanced
- Taste before adding all spices to control the level of heat you want.
- If your potatoes are still firm after pressure cooking, simply sauté for a few more minutes with the lid off
- Give the palak leaves a quick blend; over blending can make the gravy heavy rather than silky.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
ShaKed says
Made it!!! It was easy to make and really tasty. Thanks
Uma Raghupathi says
Thank you Shaked! I appreciate your time for making this and for feedback 🙂
Jenn says
As luck would have it I just bought a new bunch of spinach today. This sounds so flavorful and delicious!
Uma Raghupathi says
Thanks Jenn! Let me know if you make it:)
Donna says
Sounds delicious! My kids have been loving a lot of different spices in their dinner lately, so I will have to try this out with them
Uma Raghupathi says
Thank you! Hope they will enjoy like mine:)
Manju Mahadevan says
The palak base looks so creamy! Loved the video!
nicoleanndawson says
Such a vibrant looking dish! Sounds delicious.
Anjali @ Vegetarian Gastronomy says
I love palak shak! So full of greens in a thick and creamy sauce! Yum!
Linda and Alex @ Veganosity says
I love all of the herbs and spices in this gravy. I have to try it soon.
Uma Raghupathi says
Thank you Linda:)
Maria Doss says
Palak paneer is my children's all time fav. I should really try aloo palak for a healthier option. Sweet:)
Uma Raghupathi says
Thanks Maria 🙂
MaryEllen@VNutrition says
I think this is usually made with regular milk at Indian restaurants so I've never been able to try it but have always wanted to! So excited to have found your vegan version!
Uma Raghupathi says
Yes you are right MaryEllen:) Try this and let me know how it turned out for you! Thanks:)
veggiesdontbite says
Love putting spinach in things! So bright and green and pretty!
Amy Katz from Veggies Save The Day says
With spinach, potatoes, and all those yummy spices, this has to be good!
Uma Raghupathi says
Thanks Amy!
Strength and Sunshine says
Ah, isn't green food just the best food!
Uma Raghupathi says
Yes 🙂 Thank you!