A nutritious, vegan and gluten-free, and mess-free Aloo palak curry for a weekday... That's such a great gift for a weekday!
An uncommon recipe for a common dish. I am not really sure, why it's never occurred to me to post a household recipe such as aloo palak on my site for all these days. It is one of the tastiest combinations of potato and spinach you can find anywhere.
As always, I have kept my recipe completely vegan but certainly did not compromise on the taste. With all the healthy goodness from spinach and nuts, it is a dish that I can pretty much guarantee, to attract the spotlight at your dining table.
Instant Pot method
Here's a new variation for the same recipe. I have been getting a lot of requests for the Instant Pot version of common recipes and Aloo Palak is one classic recipe you will love preparing with the Instant Pot. There was no compromise in taste with this new procedure.
Just like the original version, I paired Instant Pot Aloo Palak with biriyani and sometimes with chapati or plain steamed rice.
The best thing about the Instant Pot, as opposed to the traditional method, is that I can follow the entire procedure in one pot.
Blend the washed spinach with ½ cup warm water and bring it to a puree consistency. Place it aside.
Start the instant pot in saute mode and drizzle a couple of teaspoons of oil. As the oil heats up, add the cinnamon sticks, bay leaf, and cloves. Add the garlic and garlic and onions, and saute for 2 minutes.
Stir tomato paste, salt, and spices(turmeric, coriander powder, cumin powder, chili powder) with 2 tablespoon water and stir them well.
Add cubed potatoes and the blended spinach mixture. Stir well
Press ‘Cancel’ on the Instant Pot and close the lid with the vent in sealing position. Change the instant pot setting to ‘manual’ or ‘pressure cook’ mode at high pressure for 4 mins.
When the instant pot beeps, let the pressure release naturally. Add the tempered cumin seeds and Kasuri methi. Give it a good stir and garnish with cilantro.
That's it! Serve it hot with steamed rice or roti.
Stovetop method
The procedure is very easy to follow, as you can see in my short video.
There's a lot right here with developing a complex flavor profile, starting with the spices, followed by ginger, garlic, and chilies. The deepened flavors are later picked up by the potato chunks. What comes out is a rich gravy suitable to adorn any serving of rice or rotis on your table.
The procedure is very simple first you have to boil the potatoes with skin and drain the water. Cut them in halves and place aside.
In a medium-size pan, drizzle and heat 2 teaspoon oil and saute cinnamon sticks, bay leaf, cloves. Later add ginger, garlic, green chilies, and onions. Continue to saute for 2-3 minutes.
Meanwhile, blanch the Spinach and soak the cashew nut in water, for 10 minutes. (skip this if you are allergic to nuts) Blend the Spinach, soaked cashews, raw chopped tomatoes along with the sautéed onions. Bring them to a smooth consistency with ½ cup of water. In a separate pan, add 2 teaspoon oil and saute cumin seeds. When they start to sizzle, add blended Spinach paste.
Continue to stir as you add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cover the lid and let it cook for 2 minutes. Later add Garam Masala, boiled potatoes, and add water. Stir well and cook for 5 more minutes. Garnish with cilantro.
Expert tips
- If you are allergic to nuts, you can omit the cashews and replace them with thick coconut milk.
- It does take several spices to strike the right taste, but every spice that you add contributes to the taste and plays an important role. So be sure not to miss any of it, except Garam Masala.
- You can keep the skin of the potatoes.
- The addition of chopped cilantro at the end is also optional.
- You can also add a couple more of the green chilies and make it spicy if that suits your taste.
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📖 Recipe
Aloo Palak - Instant Pot & Stovetop
Ingredients
- 1 bunch Spinach - Palak
- 2 garlic cloves
- 15 baby potatoes - or 2 russet potatoes
- ½ inch ginger
- 1 cup chopped onion
- 1 cup chopped tomatoes - OR 3 teaspoon tomato paste
- ½ cup cashews - (optional)
- 2 green chilies - or ½ teaspoon red chili powder
- 1 bay leaf
- 4 cloves
- 1 cinnamon stick
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- ½ teaspoon red chili powder
- ¼ teaspoon Garam Masala powder
- ¼ cup chopped cilantro
- ¼ teaspoon Kasuri methi - (fenugreek leaves)
- 2 teaspoon Olive oil
- ½ teaspoon cumin seeds
Instructions
Stovetop Directions
- Boil the potatoes with skin and drain the water. Cut them in halves and place aside.
- In a medium-size pan, drizzle and heat 2 teaspoon oil and saute cinnamon sticks, bay leaf, cloves.
- Later add ginger, garlic, green chilies, and onions. Continue to saute for 2-3 minutes.
- Meanwhile, blanch the Spinach and soak the cashew nut in water, for 10 minutes.
- Blend the Spinach, soaked cashews, raw chopped tomatoes along with the sauteed onions.
- Bring them to a smooth consistency with ½ cup of water.
- In a separate pan, add 2 teaspoon oil and saute cumin seeds. When they start to sizzle, add blended Spinach paste.
- Continue to stir as you add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cover the lid and let it cook for 2 minutes.
- Later add Garam Masala, boiled potatoes and add water. Stir well and cook for 5 more minutes.
- Garnish with cilantro.
Instant Pot Directions
- Blend the washed spinach with ½ cup warm water and bring it to a puree consistency. Place it aside.
- Start the instant pot in sauté mode and drizzle a couple of teaspoons of oil. As the oil heats up, add the cinnamon sticks, bay leaf, and cloves. Add the garlic and garlic and onions, and saute for 2 minutes.
- Stir tomato paste, salt, and spices(turmeric, coriander powder, cumin powder, chili powder) with 2 tablespoon water and stir them well.
- Add cubed potatoes and the blended spinach mixture. Stir well Press ‘Cancel’ on the Instant Pot and close the lid with the vent in sealing position. Change the instant pot setting to ‘manual’ or ‘pressure cook’ mode at high pressure for 4 mins.
- When the instant pot beeps, let the pressure release naturally. Add the tempered cumin seeds and Kasuri methi. Give it a good stir and garnish with cilantro. That's it! Serve it hot with steamed rice or roti.
Video
Notes
- To prepare the tempering, heat oil in a small pan. Add cumin seeds and hing (asafoetida) to the oil. Once the seeds start crackling, remove it off the heat and add a pinch of red chili powder and kasoori methi.
- If you are allergic to nuts, you can omit the cashews and replace them with thick coconut milk.
- It does take several spices to strike the right taste, but every spice that you add contributes to the taste and plays an important role. So be sure not to miss any of it, except Garam Masala.
- You can keep the skin of the potatoes.
- The addition of chopped cilantro at the end is also optional.
- You can also add a couple more of the green chilies and make it spicy if that suits your taste.
- Below the video is for the stove top method. I have step by step pictures for the Instant Pot method.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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ShaKed
Made it!!! It was easy to make and really tasty. Thanks
Uma Raghupathi
Thank you Shaked! I appreciate your time for making this and for feedback 🙂
Jenn
As luck would have it I just bought a new bunch of spinach today. This sounds so flavorful and delicious!
Uma Raghupathi
Thanks Jenn! Let me know if you make it:)
Donna
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
Thank you! Hope they will enjoy like mine:)
Manju Mahadevan
The palak base looks so creamy! Loved the video!
nicoleanndawson
Such a vibrant looking dish! Sounds delicious.
Anjali @ Vegetarian Gastronomy
I love palak shak! So full of greens in a thick and creamy sauce! Yum!
Linda and Alex @ Veganosity
I love all of the herbs and spices in this gravy. I have to try it soon.
Uma Raghupathi
Thank you Linda:)
Maria Doss
Palak paneer is my children's all time fav. I should really try aloo palak for a healthier option. Sweet:)
Uma Raghupathi
Thanks Maria 🙂
MaryEllen@VNutrition
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
Yes you are right MaryEllen:) Try this and let me know how it turned out for you! Thanks:)
veggiesdontbite
Love putting spinach in things! So bright and green and pretty!
Amy Katz from Veggies Save The Day
With spinach, potatoes, and all those yummy spices, this has to be good!
Uma Raghupathi
Thanks Amy!
Strength and Sunshine
Ah, isn't green food just the best food!
Uma Raghupathi
Yes 🙂 Thank you!