Instant Pot Aloo Palak Dal. Spiced Potato Spinach Lentils made in a pressure cooker or Instant Pot. Saucepan option. Vegan Gluten-free Soy-free Nut-free Recipe.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Gluten-free, Indian, Vegan
Ingredients
- 1/3 cup uncooked brown lentils (sabut masoor)
- 1 tsp oil
- 4 cloves of garlic (minced)
- 1 inch ginger (minced)
- 1 hot green chile (chopped)
- 2 large tomatoes (chopped)
- 1/2 tsp garam masala
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp turmeric
- 2 medium potatoes (cubed)
- 1/2 tsp salt
- 1 cup water
- 5 to 6 oz Spinach or a combination of greens.
Method
- Soak the lentils for at least an hour else they will not cook within the time and the potatoes will get over cooked in the more time needed to cook lentils.
- In saute mode over medium, add oil, ginger, garlic, chile and cook until translucent. Add tomato and spices and cook until tomatoes are tender. Mash the larger pieces. 4 to 5 minutes.
- Add the potatoes, drained lentils, water, salt and mix in. Add in the spinach or greens and mix in. Close the lid and cook on Manual (high pressure) for 7 to 8 minutes. Let the pressure release naturally.
- Open, taste and adjust salt and spice. Add more spices or garam masala if needed. Garnish with cilantro, pepper flakes and lemon and serve over rice or with roti/flatbread.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.