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Instant Pot Saag Aloo - Sweet Potato & Chard Curry
5 from 105 votes

Instant Pot Saag Aloo - Sweet Potato & Chard Curry

This Instant Pot Saag Aloo is a spiced curry combining sweet potatoes with packed chard leaves for a hearty plant-based dish. The blend of warming spices like cumin, cinnamon, and cardamom infuses the tender sweet potatoes and leafy greens during a brief pressure cook. The addition of non-dairy yogurt creates a creamy texture that balances the spiced vegetables. Garnished with fresh lemon and cilantro, it lends a bright finish. It can be a flavorful side or part of a meal with dals or beans.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3
Calories: 146 kcal
Course: Main Course
Cuisine: Indian, Vegan, gluten-free

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

    Cup of Yum
  1. 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).
  2. Add the onion and pinch of salt. Mix and cook for 2 minutes. Deglaze with a tbsp of water if needed, stir frequently.
  3. Add the spices and salt and mix in for a few seconds. 
  4. Add the sweet potatoes, greens, water and yogurt and mix well to combine.
  5. Cancel saute, close the lid and pressure cook for 4 mins (manual hi). Then Release the pressure after 5 mins
  6. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 146

% 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.