Aloo Palak (Instant Pot Potato Spinach Curry)

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 in my site for all these days. It is one of the tastiest combinations of potato and spinach you can find anywhere.

You can also add a couple more of the green chilies and make it spicy if that suits your taste. Like 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.

Stovetop Aloo Palak

The procedure is very easy to follow, as you can see in my short video. 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.

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 tsp oil and sauté cinnamon sticks, bay leaf, cloves.  Later add ginger, garlic, green chilies, and onions.  Continue to sauté 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 tsp 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 Aloo Palak – Spinach Potato Curry

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.  A nutritious, vegan and gluten-free and mess-free curry for a weekday… That’s such a great gift for a weekday!

Here’s the summarized procedure…

Blend the washed spinach with 1/2 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 tbsp 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 6 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.

Here is the recipe for Aloo palak- Indian potato spinach gravy…