If you’re looking to expand your repertoire of vegetables, consider the superstar kale on your next trip to the grocery store and try this Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry.
This is the most awesome kale curry ever! Don’t believe me, try it for yourself! It converted both my girls (9 year old and 7 year old) from vegetable-haters to kale-lovers. Also, this recipe has only strengthened my deep affliction for this leafy green vegetable. Additionally, if kale isn’t your thing in salads you must try it in curries!
Moreover, if you check out my recipe category for Kashmiri recipes, you will see that I’ve written a lot of Kashmiri recipes.
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry?
Pandit’s eat haak in a variety of ways. Moreover, it is often combined with potatoes, paneer, lotus stem or just plain. While some people add serrano peppers, others add whole dried red chili peppers, or both, and cook it in a variety of ways. It is typically eaten with white rice.
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry is a combination of potato, kale and a few spices all made in the instant pot. It is so easy to make and is made literally under 15 minutes.
What type of Kale did I use?
Lacinato kale. I used the organic kind. It is typically available in the organic produce section. It has dark green long leaves with an “embossed texture.
Potato: One medium sized Yukon gold potato.
Kashmiri’s typically deep fry the potatoes. However, I have attempted to make this heathy and sautéed the potatoes in oil in the pot directly. If you prefer to deep fry the potatoes separately, please feel free to do so and follow the remaining steps.
How do I make Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry?
Firstly, chop each kale leaf coarsely to large 6 to 7 inch pieces each. You can get rid of the large stems. Secondly, rinse the kale well in a colander filled with water a couple of times. Drain all the excess water.
Rinse and peel the potato well. Chop it to 2 inch cubes.
When ready to cook, First, select sauté on the Instant Pot and adjust to high. Second, add oil. When the oil is hot, add in chopped potatoes and let them sauté for 3 to 4 minutes. Additionally, keep stirring gently to prevent the potatoes from sticking to the base of the pot. Also, add in the whole dried red chili pepper and asafoetida and stir well.
Further, add in the Kashmiri chili powder with ¼ cup water. Keep stirring. Furthermore, in about 30 seconds add ground turmeric, ground ginger, and salt.
Next, add in 1 cup water, baking soda and mix well. Baking soda is added to maintain the haak color as bright and green. This step is totally optional but recommended. Then add the haak and mix well. Make sure the haak is submerged in the water. Add in the 2 whole serrano peppers at this point.
Further, close the lid and select manual/high pressure for 2 minutes. When done quick pressure release. Releasing pressure immediately is key to keep the haak green. Then, open the lid and add a pinch of kashmiri tikki masala (optional). Stir well. It needs to have a little gravy. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Equipment
- Electric Pressure Cooker
Ingredients
- 5 tbsp oil of choice
- 1 potato, medium yukon gold (1.5 cups chopped)
- 1 whole dried red chili peppers
- 1/2 tsp asafoetida (heeng)
- 1/2 tsp kashmiri chili powder
- 1 and 1/4 cup water (divided)
- 1/2 tsp ground turmeric (haldi)
- 1/4 tsp ground ginger (sonth)
- 1 tsp salt
- 1/2 tsp baking soda (optional) (helps maintain the green color)
- 1 Lacinato kale bunch (5 cups chopped)
- 2 serrano peppers, small (hari mirch)
- 1/2 tsp kashmiri tikki masala (optional)
Instructions
Prep
- Chop each kale leaf coarsely to large 6 to 7 inch pieces each. Next, rinse the kale well in a colander filled with water a couple of times. Drain all the excess water.
- Rinse and peel the potato well. Chop it to 2 inch cubes.
- Slit the serrano peppers lengthwise but keep them still intact.
Cook
- Select sauté on the Instant Pot and adjust to high. Next add oil.
- When the oil is hot, add in chopped potatoes and let them sauté for 3 to 4 minutes. Additionally, keep stirring to prevent the potatoes from sticking to the base of the pot. After 3 to 4 minutes of sautéing the potatoes, add in the whole dried red chili and asafoetida and stir well.
- Then, add in the Kashmiri chili powder with ¼ cup water. Keep stirring. In about 30 seconds add ground turmeric, ground ginger, and salt. Stir well.
- Next, add in 1 cup water, baking soda and mix well. Then add the haak and mix well. Make sure the haak is submerged in the water. Mix well.
- Further, close the lid and select manual/high pressure for 2 minutes. When done quick pressure release. Releasing pressure immediately is key to keep the haak green.
- Then, add a pinch of kashmiri tikki masala (optional). Stir well. It needs to be soupy. You can select sauté if you prefer to make it less soupy. Finally, transfer into a serving bowl right away. Serve hot over steamed rice.
Notes
- Kashmiri’s typically deep fry the potatoes. However, I have attempted to make this heathy and sautéed the potatoes in oil in the pot directly. If you prefer to deep fry the potatoes separately, please feel free to do so and follow the remaining steps.
- If you cant tolerate head, you can eliminate the serrano peppers and the whole dried chili pepper.
- You can eliminate the Kashmiri tikki masala if you don’t have it.