4.9 from 57 votes
Instant Pot Aloo Palak Dal - Spiced Potato Spinach Lentils
This dish combines brown lentils with cubed potatoes and spinach, cooked in an Instant Pot with aromatic ginger, garlic, and a blend of Indian spices including garam masala, cinnamon, cardamom, and turmeric. The result is a spiced lentil and vegetable curry with tender potatoes and leafy greens, balanced with a mildly thick texture that works well served over rice or with flatbread.
Prep Time
10 mins
Cook Time
30 mins
Soaking time
1 hr
Total Time
40 mins
Servings:
2
Calories:
192 kcal
Course:
Main Course
Cuisine:
Indian, Vegan, gluten-free
Ingredients
- 1/3 cup brown lentils uncooked, sabut masoor
- 1 tsp neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 1 inch ginger minced
- 1 hot green chile chopped
- 2 tomato chopped, large
- 1/2 tsp garam masala
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp Turmeric
- 2 potato cubed, medium
- 1/2 tsp salt
- 1 cup water
- 5 to 6 oz spinach or a combination of greens
Instructions
- 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.
Cup of Yum
Notes
- Soak lentils for at least an hour to ensure even cooking without overcooking potatoes.
- If cooking on the stovetop, substitute 1 cup cooked lentils and simmer for about 20 minutes with potatoes and spinach until tender.
- Adjust water to control the thickness of the curry; use less for a thicker texture and more for a thinner sauce.
- For a creamier curry, substitute half the water with coconut milk.
Nutrition Information
Calories
192kcal
(10%)
Carbohydrates
32g
(11%)
Protein
12g
(24%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
728mg
(30%)
Potassium
1048mg
(22%)
Fiber
14g
(56%)
Sugar
5g
(10%)
Vitamin A
7684IU
(154%)
Vitamin C
43mg
(48%)
Calcium
120mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 192
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 728mg | 30% |
| Potassium | 1048mg | 22% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 7684IU | 154% |
| Vitamin C | 43mg | 48% |
| Calcium | 120mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.