Spinach Potato Curry Recipe – Instant Pot Indian Vegetable Stew

Last Updated on 4 months by Neha Deshmukh

Spinach Potato Curry Recipe – Instant Pot Indian Vegetable Stew

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take all day to make. This Instant Pot Spinach Potato Curry (or what we sometimes call Palak Aloo at home!) is exactly that. It’s a vibrant, warming Indian vegetable stew packed with goodness, and the Instant Pot makes it unbelievably easy. I first made this when I was craving something hearty and healthy, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This spinach potato curry is a winner for so many reasons! It’s quick – ready in under 30 minutes, even on busy weeknights. It’s healthy, brimming with spinach, potatoes, and other veggies. And, of course, it’s absolutely delicious! The blend of spices creates a wonderfully aromatic and flavorful curry that’s both comforting and exciting. Plus, using the Instant Pot means minimal cleanup – always a bonus, right?

Ingredients

Here’s what you’ll need to make this delicious curry:

• 1 tablespoon oil
• 1 bay leaf
• ½ teaspoon cumin seeds
• 1 medium red onion, chopped
• 1 green chili, chopped (adjust to your spice preference!)
• 6-7 large garlic cloves, chopped
• 1 inch ginger, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• ¼ teaspoon red chili powder
• ¼ teaspoon cardamom powder
• ¾ – 1 teaspoon salt (to taste)
• 1 lb spinach
• ½ cup water
• 1 large potato, cut into 1-inch pieces
• 1-2 medium carrots, cut into rounds
• ⅓ cup green peas (frozen is perfectly fine!)
• ½ cup + 2 tablespoons coconut milk
• 1 medium red pepper, sliced
• ½ lemon (juiced)

Ingredient Notes

Let’s talk about a few key ingredients!

• Garam Masala & Cardamom: These are the heart and soul of Indian cooking. Garam masala is a warm, fragrant spice blend – every family has their own version! Cardamom adds a lovely floral note. Don’t skimp on these!
• Coconut Milk: I love the richness and slight sweetness coconut milk adds. You can use full-fat for a creamier curry, or light coconut milk to keep it a bit lighter.
• Spinach: Traditionally, Palak (spinach) curries use Indian spinach, which has a slightly different texture. But regular spinach works beautifully! Don’t worry about stems – they blend right in.
• Regional Variations: You’ll find spinach curries all over India, each with its own twist. Some add paneer (Indian cheese), others use mustard greens alongside the spinach. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté button on your Instant Pot. Add the oil, bay leaf, and cumin seeds. Let the cumin sizzle for about 10 seconds – you’ll smell that amazing aroma!
2. Add the chopped onion, green chili, garlic, and ginger. Sauté for 3-4 minutes, until the onions turn golden brown. This is where the flavor base really builds.
3. Stir in the chopped tomatoes and scrape the bottom of the pot to deglaze – this prevents sticking and adds even more flavor. Then, mix in the coriander powder, garam masala, red chili powder, cardamom powder, and salt.
4. Now for the spinach! Add it in batches, letting each batch wilt before adding more. Once all the spinach is in, pour in the water.
5. Place the steamer basket over the spinach mixture. Add the potatoes, carrots, and peas to the basket.
6. Close the Instant Pot lid and set the valve to sealing. Pressure cook on high for 4 minutes. After that, let it naturally release for 5 minutes, then do a quick release.
7. Carefully remove the steamer basket and the bay leaf. Using an immersion blender, blend the spinach mixture until it’s smooth and creamy.
8. Stir in the coconut milk. Add the cooked vegetables and sliced red pepper. Switch the Instant Pot back to sauté mode and simmer for 2 minutes, allowing the flavors to meld.
9. Finally, squeeze in the lemon juice. Garnish with a sprinkle of cardamom powder, if you like. Serve hot with rice or roti!

Expert Tips

• Don’t overcook the vegetables: The 4-minute pressure cooking time is perfect for tender-crisp veggies.
• Adjust the salt: Taste as you go and adjust the salt to your liking.
• Spice it up (or down): Feel free to add more or less chili powder depending on your preference.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala blend to ensure it doesn’t contain any animal products.
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ⅛ teaspoon or omit it altogether.
  • Medium: Use ¼ teaspoon red chili powder as the recipe states.
  • Hot: Add ½ teaspoon or more of red chili powder, or add a pinch of cayenne pepper.
• Festival Adaptations: This curry is fantastic for festivals like Navratri (where vegetarian dishes are common) or Diwali. You can add paneer for a richer Diwali treat!

Serving Suggestions

This Spinach Potato Curry is amazing on its own, but here are a few ideas to complete the meal:

• Serve with fluffy basmati rice.
• Enjoy with warm roti or naan bread.
• A side of raita (yogurt dip) adds a cooling contrast.
• A simple salad complements the richness of the curry.

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors develop. You can also freeze it for up to 2 months.

FAQs

Q: Is this curry better with fresh or frozen spinach?
A: Honestly, both work great! Fresh spinach has a slightly brighter flavor, but frozen is super convenient and just as nutritious.

Q: Can I use a different type of potato?
A: Absolutely! Yukon Gold or red potatoes are also good choices. Just make sure they’re cut into similar-sized pieces.

Q: What is the best way to adjust the spice level?
A: Start with a small amount of chili powder and taste as you go. You can always add more, but you can’t easily take it away!

Q: Can this be made on the stovetop?
A: Yes! Sauté the onions and spices in a large pot, then add the tomatoes, spinach, water, and vegetables. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 20-25 minutes).

Q: How can I make this curry ahead of time?
A: You can make the curry base (up to step 7) a day or two in advance. Store it in the refrigerator and then finish the recipe when you’re ready to serve.