Aloo Palak Sabzi is a comforting and nutritious dish that combines spinach, potatoes, and aromatic spices. Fork-tender potatoes in a mildly spiced spinach base is oh-so-delicious and the perfect comfort food. This vegan potato and spinach curry is prepared using onions and garlic, with minimal simple spices that are easy to find. With a cooking time of less than 20 minutes, this dry curry is a quick and easy option for a healthy and flavorful meal.
Preparing a homemade version of aloo palak is a breeze with this recipe, and it complements rice-dal, tandoori roti, and naan bread perfectly. It also serves as a delectable stuffing for sandwiches and wraps. Another great feature of this curry is that it freezes well, making it an excellent meal prep option.
Continue reading for the list of ingredients, detailed instructions, helpful tips, and possible modifications to create a wholesome and scrumptious dry aloo palak dish in the Instant Pot.
Why you will love this recipe?
- Minimal prep time: Using frozen spinach and an Instant Pot can significantly reduce the prep time, making it a quick and easy recipe to prepare.
- Minimal spices: This recipe uses minimal spices, which allows the natural flavors of the vegetables to shine through. The spices used are mild and balanced, making the dish suitable for all taste preferences.
- Versatile: Aloo palak is a versatile dish that pairs well with both roti and rice. This makes it an excellent option for a quick and easy meal that can be enjoyed with different types of bread and rice.
- Healthy and suitable for vegans: This vegan curry is an easy and delicious way to incorporate a healthy green leafy vegetable into your diet.
There are many different ways to cook palak aloo, but I prefer making a dry curry. Utilizing an Instant Pot pressure cooker is my favorite way of making this spinach potato curry as it requires minimal supervision or babysitting and gets done faster. However, stovetop instructions are also included in this post.
I use frozen spinach in this recipe to save time and avoid the hassle of cleaning and chopping fresh spinach. Finely chopping the spinach is essential to achieving the proper texture, and frozen spinach is ideal for this purpose. However, if you prefer fresh spinach, you can use a food processor to finely chop it.
Spinach: I am using frozen spinach to make this dish. See the tips section below on how to use fresh spinach.
Potatoes: Use waxy or semi-waxy potatoes that do not fall apart when pressure cooked.
Onion and garlic: Red or pink onions work the best; however, you can also use brown onions.
Spices: This dish has minimal use of spices. I used dried red chili, whole cumin seeds, ground coriander, ground turmeric, chili powder, and garam masala.
Lemon juice: Lemon or lime juice is added to the finished dish to enhance its flavor.
Optional ingredients and substitutes:
- Use mustard oil instead of regular cooking oil for a strong and pungent flavor that you get in dhaba style aloo palak.
- Add fenugreek seeds along with whole cumin in the initial tempering.
- Garlic paste can be used instead of finely chopped garlic.
- Use ground cumin (cumin powder) instead of whole cumin seeds. In that case, add it along with other powdered spices.
- Use one tablespoon of gram flour (besan) to thicken the curry.
- Substitute red chilli powder with finely chopped green chilies.
Step 1: Heat oil and add cumin seeds and dried red chili. Once the cumin seeds splutter, add garlic and saute for about one minute (image 1).
Step 2: Next, add the chopped onion and saute for 3 minutes, until they soften (images 2 and 3).
Step 3: Add the cubed potatoes, turmeric powder, coriander powder, red chili powder, and salt (image 4).
Step 4: Mix well and saute for 2 minutes. Add ¼ cup of water and deglaze the pot well. Make sure there are no brown bits stuck. Next, add the frozen spinach (images 5 and 6).
Step 5: Cancel the saute mode and set the Instant Pot to pressure cook mode (on Low pressure) for 3 minutes (image 7).
Step 6: Do a natural release of pressure for 5 minutes, then do a quick release. Set the Instant Pot back to saute mode and simmer until the excess moisture dries. Add garam masala powder and lemon juice (image 8).
Dry palak aloo sabzi made in the Instant Pot can be served with roti or paratha.
To make spinach potato curry on the stovetop:
- Heat oil on medium heat in a non-stick pan. Add cumin seeds and dried chili to the hot oil.
- Once the cumin seeds splutter, add garlic and saute for one minute.
- Add the onions and fry for 4-5 minutes on medium-high heat.
- Next, add the potatoes, turmeric powder, coriander powder, red chili powder, and a little salt. Mix well and saute for 3-4 minutes.
- Add enough water to cover the potatoes. Cover and simmer until the potatoes are done (about 8-9 minutes).
- If you use frozen spinach, add them along with the potato cubes. If you use fresh spinach leaves, add the chopped spinach only to the cooked potatoes.
- Once the spinach and potatoes are cooked, increase the heat and let the excess moisture dry.
- Turn off the heat and add garam masala and lemon juice. Mix well and serve.
Chop potatoes into bite-sized pieces of the same size so that they can cook quickly and evenly.
I like to make this dry curry using frozen spinach. They are very convenient to use and save the long time needed for cleaning and chopping them. However, if you use fresh spinach, add them only after pressure-cooking the potatoes.
Also, it is important to finely chop the washed spinach for this dish. Use a food processor to chop the cleaned fresh spinach. Big pieces of spinach will ruin the texture of the dish.
Make sure you deglaze the pot really well and remove any brown bits stuck to the bottom of the pot. This is important to avoid burning the curry.
Use ¼ to ½ cup water depending on the size of the Instant Pot. For an 8-Quart IP, use ½ cup water and for the smaller ones, use ¼ cup. Don't be tempted to add more water as we want the curry to be dry.
It can be stored in the refrigerator for up to 5 days. This dish also freezes well and can be stored in the freezer for up to three months.
Use other greens like mustard greens, fenugreek leaves, collard green, or kale. You can also use a mix of greens to make saag aloo. You can use just fenugreek leaves to make aloo methi.
Swap potatoes with sweet potatoes to make shakarakand palak sabzi.
Add a small amount of kasuri methi to this dish. Add ½ cup of corn kernels to balance it with a hint of sweetness.
Use can use tomatoes to make this dish. In that case, add the tomatoes along with powdered spices and cook the tomatoes first. Then add the potatoes. The rest of the recipe remains the same.
Skip the onion and garlic to make no onion-no garlic palak aloo. Replace them with tomatoes and ginger. To make it without onion and garlic, add whole spices and ginger first. Then add tomatoes and powdered spices. Cook the tomatoes and then proceed to add potatoes. The rest of the recipe remains the same. You can use this chickpea spinach curry as a guide.
Add blanched and pureed spinach to make it like a curry instead of dry sabji. Follow this palak paneer recipe if you want to use spinach paste to make the gravy version.
Whole baby potatoes can be used instead of regular potatoes. Adjust the pressure cooking time to 6 minutes in that case. Avoid starchy potatoes like russet potatoes.
More palak recipes using frozen spinach
For every packet of frozen spinach (10 oz), you will need 1 lb of fresh spinach.
Yes. This dry sabzi is suitable if you are following a vegan diet.
Saag, in general, refers to a mix of greens, like mustard greens, collard greens, spinach, kale, etc. whereas palak means spinach. Saag aloo is made using more than one variety of leafy greens whereas palak aloo is made using spinach only.
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Aloo Palak / Potato and Spinach Curry
- 2-3 large potatoes (around 1 lb)
- 10 oz frozen spinach (see note 1)
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 2-3 dried red chilies
- 3-4 cloves garlic finely chopped
- 1 medium onion finely chopped
- ½ teaspoon salt (adjust as per taste)
- ¼ teaspoon turmeric powder
- ½ teaspoon ground coriander
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ¼-½ cup water (see note 3)
- 2 tablespoon lemon juice
- Wash and peel the potatoes. Cut them into small bite-sized pieces and place them in a bowl. Add water and keep them immersed in water.
- Frozen spinach can be used straight from the freezer without the need to defrost it. If you are using fresh spinach, clean them well and finely chop the leaves.
Making the dry curry:
- Set the Instant Pot in saute mode and add oil. Once it heats, add cumin seeds and dried red chili.
- Add garlic and saute for about one minute, until the garlic begins to change color.
- Next, add the chopped onions and saute for 3 minutes, until they soften.
- Drain the water from the potatoes and add them next.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and saute for 2 minutes.
- Add ¼-½ cup water and deglaze the pot well. Make sure there are no brown bits stuck (see notes 2 and 3).
- Add the frozen spinach.
- Cancel saute mode and set the Instant Pot to pressure cook mode (on Low pressure) for 3 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Set the Instant Pot back to saute mode. Let it simmer until the excess moisture dries.
- Add garam masala and lemon juice.
- Serve hot with roti, naan, or rice.
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