Spinach Potato Curry Recipe – Authentic Indian Instant Pot Aloo Palak

Last Updated on 4 months by Neha Deshmukh

Spinach Potato Curry Recipe – Authentic Indian Instant Pot Aloo Palak

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful, and relatively easy Indian dishes. And let me tell you, this Instant Pot Aloo Palak (Spinach Potato Curry) is it. I first made this when I was craving something hearty and healthy, and it’s been a family favorite ever since. It’s packed with goodness, tastes amazing with roti or rice, and honestly, the Instant Pot makes it a breeze. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Palak isn’t just delicious; it’s a winner for so many reasons. It’s quick – seriously, from start to finish, you’re looking at under 30 minutes. The Instant Pot does all the heavy lifting, creating a beautifully blended, flavorful curry without hours of simmering. Plus, it’s a fantastic way to sneak in some extra greens! It’s a classic North Indian comfort food, and I think you’ll agree it’s pretty special.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 tablespoon avocado oil (or oil of choice)
• 0.5 teaspoon cumin seeds
• 3-4 cloves garlic, chopped
• 1 medium red onion, finely chopped
• 2 large tomatoes
• 2 green chili
• 0.5 inch ginger
• 6 oz spinach
• 1 large russet potato or 2 medium potatoes, cubed
• 1 teaspoon coriander powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon cumin powder
• 0.25 teaspoon garam masala powder
• Water (as needed)
• 1 lime (juiced)
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients for a sec, because little things can make a big difference!

Avocado Oil & Regional Oil Variations
I love using avocado oil for its neutral flavor and health benefits, but feel free to use any cooking oil you prefer. Traditionally, many Indian families use mustard oil (especially in North India) for a more pungent flavor, or groundnut oil for a richer taste.

The Significance of Cumin Seeds in Indian Cooking
Don’t skip toasting those cumin seeds! It really wakes up their flavor. You’ll notice it makes a huge difference in the overall aroma of the curry.

Fresh Tomatoes vs. Canned Tomatoes – Which to Use?
I always prefer fresh tomatoes for the best flavor, but a can of diced tomatoes (about 14oz/400g) works in a pinch. If using canned, reduce the cooking time slightly as they tend to break down faster.

Understanding Garam Masala Blends
Garam masala is a blend of warming spices, and every family has their own version! You can find pre-made blends at most grocery stores, or make your own for a truly personalized flavor.

Spinach Varieties – Choosing the Best for Curry
I usually use regular flat-leaf spinach, but you can also use baby spinach. If using baby spinach, you might need slightly less as it wilts down more.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep our greens. Blend the spinach with about 1/4 cup of water to create a smooth puree. Set this aside – it’s our star ingredient!
2. Next, puree the tomatoes, ginger, and green chili in a blender until smooth. Again, set this aside.
3. Now, for the Instant Pot magic! Set it to sauté mode. Add the oil and once it’s hot, toss in the cumin seeds. Wait until they start to crackle – that’s when you know they’re ready.
4. Add the chopped garlic and sauté for about 30 seconds, until it turns golden brown and fragrant.
5. Throw in the chopped onion and sauté for another 2 minutes, until it softens up nicely.
6. Pour in the tomato puree, give it a good stir, and loosely cover the Instant Pot. Let it cook for about 3 minutes, allowing the tomatoes to cook down a bit.
7. Time for the spices! Add the salt, coriander powder, turmeric, cumin powder, and garam masala. Stir well to combine, then cover and cook for another 2 minutes. This is where the kitchen starts to smell amazing.
8. Now, add the spinach puree and mix it in thoroughly. Cover and cook for 2 more minutes, letting the spinach blend with the spices.
9. Add the cubed potatoes and about 1/2 cup of water (or more, if you prefer a thinner consistency).
10. Cancel the sauté mode. Secure the lid and pressure cook on high for 6-8 minutes. I usually go for 6 minutes if I like my potatoes a little firm, and 8 minutes for softer potatoes.
11. Let the pressure release naturally. This is important! Don’t quick release, as it can affect the texture.
12. Once the pressure is released, stir in the lime juice. This brightens up the flavors beautifully.
13. Serve hot with rice, roti, naan, or your favorite Indian bread. Enjoy!

Expert Tips

Want to take your Aloo Palak to the next level? Here are a few of my go-to tricks:

Achieving the Perfect Curry Consistency
If your curry is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.

Balancing Spice Levels
Adjust the amount of green chili to control the heat. Remove the seeds for a milder flavor.

Preventing Spinach from Becoming Bitter
Don’t overcook the spinach! That’s why we add it later in the process.

Using the Right Potatoes for Aloo Palak
Russet potatoes hold their shape well, but Yukon Gold potatoes will give you a creamier texture.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Aloo Palak
This recipe is naturally vegan! Just double-check your garam masala blend to ensure it doesn’t contain any animal-derived ingredients.

Gluten-Free Aloo Palak
This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Use 1 green chili or omit it altogether.
* Medium: Use 2 green chilies.
* Hot: Use 3-4 green chilies and add a pinch of cayenne pepper.

Aloo Palak for Navratri (Fasting-Friendly Adaptation)
During Navratri fasting, you can skip the potatoes and use singhara (water chestnut) flour to thicken the curry.

Serving Suggestions

Aloo Palak is fantastic on its own, but it’s even better with some sides! I love serving it with:

• Steamed basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store Aloo Palak in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together.

FAQs

What type of spinach is best for Aloo Palak?
Regular flat-leaf spinach is my go-to, but baby spinach works too!

Can I make this curry without an Instant Pot?
Absolutely! You can make this in a regular pot on the stovetop. Sauté the ingredients as directed, then simmer for about 20-25 minutes, or until the potatoes are tender.

How can I adjust the thickness of the curry?
Add more water for a thinner curry, or simmer uncovered for a few minutes to reduce the liquid for a thicker consistency.

Can I freeze leftover Aloo Palak?
Yes, but the texture might change slightly. Freeze in an airtight container for up to 2 months.

What is the best way to serve Aloo Palak for a complete meal?
Serve with rice or Indian bread, a side of raita, and a simple salad for a satisfying and balanced meal.

Enjoy making this Aloo Palak! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!