Palak Aloo Curry (Indian Spinach and Potato Recipe)

Palak Aloo Curry (Indian Spinach and Potato Recipe)

Make this easy potato spinach curry (Aloo palak) in under 30 minutes for your lunch or dinner today. This curried potatoes and spinach is a vegan and gluten-free recipe that is delicious.

Course Main Course

Cuisine Indian

Keyword aloo palak curry, indian spinach potato curry, potato spinach curry, spinach and potato curry

Prep Time 10

Cook Time 30

Servings

Calories 127kcal

Author Sravanthi Chanda

Equipment

1 Instant Pot

Ingredients

1 cup potatoes cubed
6 oz spinach finely chopped
¼ cup water use more if required
½ cup onion finely chopped
1 green chili optional
¼ teaspoon red chili powder
¼ teaspoon garam masala powder
½ teaspoon ground coriander
¼ teaspoon cumin powder
½ teaspoon garlic grated or finely chopped
½ teaspoon ginger grated or finely chopped
¼ teaspoon turmeric powder
¼ teaspoon cumin
1 tablespoon oil
½ teaspoon salt adjust to taste

Instructions

Stovetop instructions

Heat a heavy-bottomed pan or skillet. Once it is hot, add oil, cumin seeds, grated ginger, and grated garlic.
Once the cumin seeds start spluttering, add finely chopped onions and let them fry for a couple of minutes.
To this onion mixture, add potato cubes and salt. Roast them on low flame for a couple of minutes. Add ¼ cup water and cook on medium heat with a closed lid for about 12 to 15 minutes. Potatoes should be almost cooked; if required, you can add a few tablespoons of water.
Add spice powders - turmeric powder, red chili powder, garam masala powder, ground cumin, and ground coriander. Mix everything well so that potatoes are coated with the spices.
Now add chopped spinach and cook on medium to high flame for 5 to 6 minutes. The curry should be dry; if needed, you can cook it for a few more minutes.

Instant pot instructions

Start the Instant pot in saute mode.
Add oil, cumin seeds, grated ginger, and grated garlic. And let cumin seeds splutter.
Add finely chopped onions and let it cook for a couple of minutes.
Now add potato cubes, spice powders - turmeric powder, red chili powder, garam masala powder, ground cumin, coriander powder, and salt. Mix everything well.
Add water and stir it well. Deglaze the pot if required to avoid the burn signal.
Stop the Instant pot saute mode and close it with its lid. And seal the vent.
Start the Instant pot in manual or pressure cook mode and cook it for 0 minutes on high pressure.
Once the Instant pot finishes cooking, quickly release the pressure.
Start the Instant pot in saute mode and add finely chopped spinach. And cook the potato spinach curry for a couple of minutes until the spinach is wilted and the curry is dry.
Delicious Instant pot palak aloo curry is ready to serve with basmati rice or naan bread.

Notes

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition