Aloo Palak (Spinach Potato Curry)

When you want a lighter version of Palak Paneer, make this delicious Aloo Palak which requires no dairy.

Aloo Palak isn’t commonly found on restaurant menus, but it is a staple in most North Indian households and makes a quick and easy weeknight meal. This Indian sabzi goes best with rotis or plain parathas.

What is Aloo Palak?

Aloo translates to potato and palak is spinach. Essentially, Aloo Palak is a potato and spinach curry (sabzi) that’s cooked with ginger, garlic, onions, and tomatoes along with Indian spices. This Punjabi dish is a staple in North Indian households.

Why You’ll Love This Recipe

• Quick & Easy – Aloo Palak is a simple, easy weeknight meal made with basic ingredients that can easily be found in a grocery store.
• Instant Pot – This Instant Pot version makes cooking convenient and you’ll have a delicious meal prepared quickly.
• Vegan – This sabzi is vegan and can easily made gluten-free if you skip asafoetida (hing).

Ingredients

• Spinach – For this recipe, use fresh spinach. You may use baby spinach (what I used) or spinach bunch. The key is to finely chop the spinach so every piece of potato is coated with spinach.
• Potatoes – You can use gold or Idaho potatoes for this recipe. Cut the potatoes into 1-inch cubes.
• Masala – You’ll need the standard green chilies, ginger, garlic, onions, and tomatoes for the masala mixture.
• Spices – Dry Fenugreek Leaves (kasoori methi), Garam Masala, Red Chili Powder (cayenne), Kashmiri Chili Powder (paprika), Turmeric Powder, Coriander Powder, Cumin Powder, and Asafoetida (hing). Salt, of course.

*See the recipe card below for full information on ingredients and quantities.*

Substitutions

• Gluten-free – Skip asafoetida (hing) for a gluten-free option.
• Make it Creamy – Add a dollop of sour cream to make this sabzi creamy. It’s so delicious.

How To Make Aloo Palak Recipe?

1. Press SAUTE on the Instant Pot. Once hot, add oil. (Image 1)

2. Now add asafoetida (hing) and cumin seeds. Saute for 30 seconds. (Image 2)

3. Add ginger, garlic, and green chilies. Saute for 45-60 seconds. (Image 3)

4. Now add onions and season with salt. Cook the onions down for 4 minutes. (Image 4)

5. Add tomatoes and again season with a little salt. Saute for a minute. (Image 5)

6. Add the ground spices – turmeric powder, coriander powder, cumin powder, red chili powder, and Kashmiri chili powder. Saute for a minute. (Image 6)

7. This is what you should have. (Image 7)

8. Cover with the lid and cook for 4 minutes until the tomatoes have a paste-like consistency. (Image 8)

9. This is what you should have. Add 2 tablespoons of water to deglaze the pot. (Image 9)

10. Using a wooden spoon, deglaze the pot. (Image 10)

11. Now add the cubed potatoes and season with a little salt. (Image 11)

12. Stir and cook for a minute. Hit CANCEL on the Instant Pot. (Image 12)

13. Now add the chopped spinach and season with a little salt. Do not stir. (Image 13)

TIP: Make sure the chopped spinach doesn’t have much water on it and is dry.

14. Close the Instant Pot. Press HIGH PRESSURE and cook for 2 minutes. Allow the curry to naturally release. (Image 14)

15. Open the Instant Pot. This is what you should have. (Image 15)

16. Stir the curry. There will be some liquid so press SAUTE mode so the water evaporates. (Image 16)

17. Now add garam masala and dry fenugreek leaves (Kasoori Methi). (Image 17)

18. Cover and cook for 5 minutes. (Image 18)

19. This is what you should have. Trust me, it tastes a lot better than it looks. (Image 19)

20. Enjoy with hot rotis or plain parathas. (Image 20)

Serving Suggestions

→ Enjoy Aloo Palak with hot rotis or plain parathas.

→ A simple dal on the side such as Masoor Dal (make it without spinach) or Andhra Tomato Dal. You can also pair this with some Jeera Rice.

How to make Aloo Palak Stovetop?

Instead of the Instant Pot, use a stainless steel or Dutch enameled castiron for this dish. Prepare your Indian masala mixture as stated in the original recipe, add the potatoes, cover, and cook on low heat for 10 minutes until soft and firm. You may need to add a splash of water to help cook and steam the potatoes.

Then add the fresh spinach and cook with the potatoes for about 5-8 minutes. Cook the spinach and potatoes without a lid. Make sure most of the water is evaporated and then add garam masala and Kasoori methi. That’s it. Enjoy!