Instant Pot Saag Aloo (Spinach Potato Curry)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
159 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Saag Aloo (Spinach Potato Curry)
Description
Instant Pot Saag Aloo (Spinach Potato Curry) combines chopped mustard greens and spinach cooked with cumin seeds, ginger, garlic, and a set of warming spices including turmeric, coriander, and garam masala. The greens are sautéed first, then topped with a steamer basket holding cubed potatoes, allowing the potatoes to cook separately while infusing flavor from the greens and spices. Once the pressure cooking cycle completes and the potatoes are tender, the greens are blended to a creamy consistency. Finally, the potatoes are gently added back and cooked briefly to meld the flavors. This creates a dish with a smooth, richly spiced green base and whole pieces of soft but intact potatoes.
The flavor profile is mildly spicy and earthy from the mustard greens and spinach, accented by the warmth of turmeric and garam masala. The steaming technique keeps the potatoes from becoming mushy, offering satisfying texture contrast in each serving.
Serve Saag Aloo alongside rice or Indian breads like roti or naan for a hearty vegetarian main or side dish. It can also be garnished with an optional tempering of cumin seeds, hing, and chili powder for added aroma and complexity.
For best results, cut potatoes into 1 to 1.5 inch pieces to prevent overcooking during pressure cooking. Adjust green chili quantity to taste depending on preferred heat level. Add broccoli or cauliflower to the greens for thickness if desired. The recipe was designed for a 6 quart Instant Pot model and freezing or reheating details are not provided.
Ingredients
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 2 green chili pepper optional, adjust to taste
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 2 cups onion chopped
- 1 bunch mustard leaves Sarson chopped. About 9oz
- 1 bunch spinach Palak chopped. About 9oz
- 1/2 cup water
- 2 potato medium, peeled and cut into 1-1.5 inch pieces
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon red chili powder Mirchi powder
- 1 teaspoon coriander powder also known as Dhaniya powder
- 1 teaspoon salt
- 1/2 teaspoon garam masala
Instructions
- Heat ghee in the instant pot in saute mode. Add cumin seeds and green chili and saute for 30 seconds.
- Add the chopped onions, ginger and garlic. Saute for 3 minutes.
- Add the spices to the instant pot and mix well. Add water and deglaze the pot. Press cancel.
- Add the mustard greens and spinach and mix a bit in with the onions. In a steamer basket, place the cubed potatoes. Place the steamer basket over the greens in the instant pot. You might have to push down the greens to fit the steamer basket. Close the lid with the vent in the sealing position.
- Change the instant pot setting to manual or pressure cook mode for 4 minutes. When the instant pot beeps, do a 5 minute NPR, which means release the pressure manually after 5 mins. Turn off the instant pot.
- Carefully remove the steamer basket from the instant pot. Blend the ingredients in the pot to a creamy texture using an immersion blender.
- Turn on the instant pot in saute mode. Add in the potatoes and cook for about 1 minute.
- Saag Paneer is ready to be served.
For Stovetop Pressure Cooker:
- To follow the recipe exactly in a stovetop pressure cooker, you will need a large pressure cooker that can fit the steamer basket. Otherwise you can boil the potatoes separately.
- Follow the same steps as for the instant pot. Pressure cook for 1 whistle on medium-high flame and let the pressure release naturally.
Notes
- Cut potatoes into 1 to 1.5 inch pieces to prevent overcooking and maintain shape during pressure cooking.
- Adjust the number of green chili peppers to control the heat level according to personal preference.
- Optional tempering of cumin seeds, asafoetida, and chili powder can be prepared separately and added as garnish for enhanced flavor.
- Broccoli or cauliflower can be added with the greens to achieve a thicker texture in the curry.
- Use mustard leaves if available; if not, double the spinach quantity and keep other ingredients the same.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 746mg | 31% |
| Potassium | 1040mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 8070IU | 161% |
| Vitamin C | 45.8mg | 51% |
| Calcium | 139mg | 14% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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