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Instant Pot Saag Aloo (Spinach Potato Curry)
4.9 from 105 votes

Instant Pot Saag Aloo (Spinach Potato Curry)

Instant Pot Saag Aloo is a spinach and mustard greens curry with tender steamed potatoes. The combination of leafy greens and spices is blended into a smooth, creamy texture after cooking in the instant pot, while the cubed potatoes steam separately to retain their shape. This method provides a balance of soft greens and firm potatoes in a lightly spiced, savory dish that can accompany flatbreads or rice.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 159 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Heat ghee in the instant pot in saute mode. Add cumin seeds and green chili and saute for 30 seconds.
  2. Add the chopped onions, ginger and garlic. Saute for 3 minutes. 
  3. Add the spices to the instant pot and mix well. Add water and deglaze the pot. Press cancel. 
  4. 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.  
  5. 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.
  6. Carefully remove the steamer basket from the instant pot. Blend the ingredients in the pot to a creamy texture using an immersion blender.
  7. Turn on the instant pot in saute mode. Add in the potatoes and cook for about 1 minute. 
  8. Saag Paneer is ready to be served.
For Stovetop Pressure Cooker:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 159

% 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.