Instant Pot Aloo Palak (Vegan Spinach Potato Curry)
Vegan Instant Pot Aloo Palak made with spinach and potatoes. This easy spinach potato curry is gluten-free, flavorful, and ready in under 30 minutes.
Servings: 4 person
Calories: 273kcal
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.
Nutrition
Calories: 273kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 161mg | Potassium: 1360mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8318IU | Vitamin C: 43mg | Calcium: 131mg | Iron: 5mg