Aloo Palak (Indian Potato Spinach Curry) Pressure Cooker Recipe
This quick and flavorful Indian curry uses pressure cooking to merge tender potatoes and velvety spinach in a fragrant blend of spices for a comforting, home-style meal.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 200 g Spinach fresh, blanched and pureed
- 3 Potatoes medium-sized, boiled and cubed
- ½ cup Onion chopped
- ½ cup Tomato chopped
- 1 teaspoon Ginger garlic paste
- 2 Green chilies chopped
- 3 Cloves
- 1 inch Cinnamon stick
- 1 Tej Patta Indian bay leaf
- ¼ teaspoon Turmeric powder
- 1 pinch Asafoetida (hing) optional
- ½ teaspoon Garam masala
- 1.5 tablespoon Gram flour (besan) or maize or chickpea flour
- 2 tablespoon Ghee or oil or unsalted butter
- 1 cup Water to adjust consistency
- ½ teaspoon Dry fenugreek leaves (kasuri methi) optional, crushed
- to taste Salt
- 1 inch Ginger julienned for garnish
Instructions
Instructions
- Rinse spinach thoroughly, blanch for 2 minutes, then dunk in cold water. Drain and blend into a smooth puree.
- Peel and dice potatoes into chunks. Boil or steam until tender but not mushy.
- Heat oil or ghee in a pan. Add cloves, cinnamon, and bay leaf, and sauté briefly until aromatic.
- Add chopped onions and sauté until golden. Add ginger garlic paste and chopped green chilies; cook for a minute.
- Stir in chopped tomatoes. Cook until softened and oil starts separating. Add turmeric and asafoetida and stir.
- Add the spinach puree. Stir in gram flour and 1 cup water to adjust consistency. Add salt to taste.
- Add boiled potatoes. Gently stir and simmer curry on medium heat for 5-7 minutes, or pressure cook for 3 minutes followed by quick release.
- Stir in garam masala and crushed fenugreek leaves. Mix and cook for 1 minute.
- Top with ginger julienne and serve hot with roti, paratha, or rice.
- Store leftovers in an airtight container. Refrigerate for up to 4 days or freeze for longer storage.
Notes
Optional cream or shortcuts like pre-chopped ingredients can reduce prep time. Spinach puree gives luscious texture; customize spice to taste.