Instant Pot Saag Aloo - Sweet Potato & Chard Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3
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Calories
146 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Instant Pot Saag Aloo - Sweet Potato & Chard Curry
Description
Instant Pot Saag Aloo starts with sautéing garlic, ginger, and onion to develop aromatic depth, followed by a robust spice mix including cumin, cinnamon, cardamom, clove, turmeric, and cayenne. Cubed sweet potatoes and chopped chard are added with water and non-dairy yogurt, then pressure cooked briefly to retain texture while melting the flavors together. The result is a creamy curry with tender sweet potatoes and slightly wilted greens, rich in aromatic spices yet balanced in heat. Garnishes of lemon juice and cilantro add brightness before serving.
This curry works well alongside lentils or beans for protein, making it a nutritious addition to a meal. The creamy element from yogurt or coconut milk adds softness, complementing the mildly spicy and savory base.
For stovetop preparation, the recipe can be adapted by simmering gently after sautéing. Additional ingredients such as chickpeas or lentils can be incorporated for a heartier meal, adjusting spices accordingly. The recipe yields about three servings, and leftovers can be reheated gently, adding water or coconut milk to adjust consistency.
Ingredients
- 1 tsp neutral cooking oil or use 2 tbsp water or broth to saute, generic cooking oil
- 4 cloves garlic finely chopped
- 2 tsp ginger minced
- 1 onion chopped, small
- 1 tsp cumin or 1/2 tsp cumin and 1/2 tsp coriander, ground
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/3 tsp cayenne pepper
- 1 cloves or use 1/8 tsp ground cloves, 2 whole
- 1/2 tsp Turmeric
- 3/4 tsp salt
- 2 cups sweet potato or regular potatoes, cubed
- 2 cups chard spinach or a mix of greens, packed chopped
- 1/2 cup water use 3/4 cup for saucier
- 1/2 cup non dairy yogurt or full fat coconut milk
- lemon for garnish
- cilantro for garnish
Instructions
- Heat oil in Instant pot on saute. When hot, add the garlic and ginger and mix and cook for 30 seconds. (Or use a tbsp of broth to saute).
- Add the onion and pinch of salt. Mix and cook for 2 minutes. Deglaze with a tbsp of water if needed, stir frequently.
- Add the spices and salt and mix in for a few seconds.
- Add the sweet potatoes, greens, water and yogurt and mix well to combine.
- Cancel saute, close the lid and pressure cook for 4 mins (manual hi). Then Release the pressure after 5 mins
- Add some coconut milk or cashew cream for creamier if needed. Taste and adjust salt and flavor. Add some garam masala if needed. Garnish with lemon and cilantro. Serve with dals, beans or curries.
Notes
- Use water or broth instead of oil to sauté for a lighter version.
- For a meal with more protein, add drained chickpeas or cooked lentils with the sweet potatoes and increase spices and salt accordingly.
- To make a creamier curry, stir in extra coconut milk or cashew cream after cooking as preferred.
- The stovetop method involves simmering the ingredients covered for 13–15 minutes, stirring occasionally until vegetables are tender.
- Adjust the water quantity to achieve desired sauce thickness; more water results in a saucier curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Sodium | 621mg | 26% |
| Potassium | 471mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 14130IU | 283% |
| Vitamin C | 18.3mg | 20% |
| Calcium | 115mg | 12% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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