Aloo Palak (Spinach & Potato Curry)
Aloo Palak are potatoes and spinach curry cooked in an Instant Pot. This quick and easy version makes the perfect weeknight meal. This dish is vegan, nutritious, and delicious. Enjoy with roti or paratha.
Servings: 4 servings
Equipment
Ingredients
- 2 tbsp avocado oil
- 1/8 tsp asafoetida hing
- 1 tsp cumin seeds
- 1 green chili slit
- 3 cloves garlic chopped
- 1 inch ginger chopped
- 1 cup onion chopped
- 3/4 cup tomato chopped
- 2 tbsp water to deglaze pot
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp red chili powder
- 1/2 tsp kashmiri chili powder
- salt to taste
- 375 grams potatoes cubed
- 12 ounces fresh baby spinach dry & finely chopped
- 1/2 tsp garam masala
- 1/2 tbsp dry fengugeeek leaves
Instructions
- Boil a pot of water.
- When it boils, add the spinach leaves to the boiling water.
- Allow the spinach to cook for 2-3 minutes max.
- Use a spider strainer and transfer the spinach to ice cold water. This will stop the cooking process.
- Chop the onions, garlic, ginger, and green chilies.
- Heat a pot on medium heat. Once hot, add oil followed by cumin seeds, turmeric powder, and asafoetida (hing). Cook for 30 seconds.
- Add the onions. Season with salt. Cook for 5 minutes until golden brown.
- Add the cubed potatoes. Cover and cook for 10 minutes on low-medium heat.
- Add the tomatoes, ginger, garlic, green chilies, salt, coriander powder, and red chili powder. Stir well and deglaze the bottom of the pot. Cover and cook for 10 minutes, or until potatoes are fork tender.
- In the meantime, blend the spinach by adding the spinach to a blender.
- Add the spinach puree.
- Stir well. Cover and cook for 5 minutes on low-medium heat.
- Garnish with kasoori methi and garam masala.
- Stir. Wait 15 minutes and let the flavors combine. Serve with hot roti/naan.
Notes
This recipe was first published on February 13, 2010, and has been modified and updated since.
- Spinach - Make sure you use fresh baby spinach or spinach bunch. Wash the spinach and dry it completely. Lastly, finely chop the spinach.
- Potatoes - Use gold or Idaho potatoes and cut the potatoes into 1-inch cubes.
- Gluten-free - Skip asafoetida (hing) for a gluten-free option.
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Nutrition
Calories: 190kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 123mg | Potassium: 1045mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8335IU | Vitamin C: 52mg | Calcium: 127mg | Iron: 4mg