Instant Pot Spinach Potato – Kashmiri Palak Aloo is easy and quick to make and it tastes like you have been cooking all day!
It doesn’t require onions or tomatoes, hardly any spices and hardly any effort!
How do we make Instant Pot Spinach Potato – Kashmiri Palak Aloo what ingredients do we need?
If you have been following some of my Kashmiri recipes, you would have probably realized by now that Kashmiri food doesn’t require onions or tomatoes. This recipe is made without them too.
Kashmiri cuisine typically uses ground fennel, ground ginger, red chili powder, and Kashmiri chili powder. This particular spinach potato recipe can be made in different ways. Some people just add asafoetida and serrano peppers, while others add spices like ground cumin, red chili powder, and Kashmiri chili powder. That’s what we are going to do here. I will eventually post the recipe with asafoetida and serrano peppers too.
First select sauté on the instant pot. Further, when the oil is hot we add asafoetida, and chopped spinach. Furthermore, sauté the spinach for about a minute or two until the leaves shrivel. Then add salt, ground cumin, red chili powder, Kashmiri chili powder, water, and stir well. Finally add in the potatoes, secure the pot and pressure cook everything for 5 minutes.
What type of potatoes and spinach do I use for Instant Pot Spinach Potato – Kashmiri Palak Aloo?
Potatoes: I have used medium sized yukon gold organic potatoes. Chop them into 1.5 to 2 inch pieces.
Spinach: I have used organic baby spinach. You can use frozen spinach too. If you choose to use frozen spinach, you can reduce the amount of water for cooking to 1/2 cup, since frozen spinach will release water when cooked.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Instant Pot Spinach Potato – Kashmiri Palak Aloo
- 4 tbsp oil of choice
- 1/4 tsp asafoetida (heeng)
- 5 cups spinach (finely chopped)
- 1 tsp salt
- 3/4 tsp red chili powder
- 3/4 tsp kashmiri chili powder
- 1/2 tsp ground cumin (jeera powder)
- 3/4 cup water
- 2 yukon gold (medium sized, peeled and chopped into 1.5 to 2 inch pieces, roughly 2 cups chopped)
- Finely chop the spinach. Get rid of the stalks that are separated out while chopping.
- Wash, peel, and dice the potatoes into 1.5 to 2 inch pieces.
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the oil is hot add, asafoetida.
- Then add the finely chopped spinach. Stir and let the spinach sauté until it shrivels for roughly 2 minutes.
- Then add salt, red chili powder, Kashmiri chili powder, ground cumin, and water. Sauté for about one minute and stir well.
- Add the chopped potatoes. Stir well.
- Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 5 minutes.
- When cooking is complete, use quick release to depressurize. Open the lid.
- Transfer the curry to a serving bowl.
- Serve with steamed rice, naan (Indian flatbread), or roti.
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. If you don’t have red chili powder you can use cayenne pepper instead.
- Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy.
- Most of the spices/ingredients are available in the Indian grocery store or on Amazon.
- If you don’t eat spicy food you can reduce the amount of red chili powder.
- On a scale of 1 to 5, I would place this dish as a level 3 in terms of spice levels if cooked as is. You can modify it as per your taste.