Saag Aloo in Instant Pot

Saag Aloo is a classic North Indian Punjabi curry made with dark leafy greens and potatoes. It’s hearty, comforting, and loaded with nutrients. Ready in under 30 minutes using your Instant Pot or stovetop, it’s the perfect meal for any weeknight!

The simplest way to translate “saag aloo” into English is “dark leafy greens” (saag) and “potatoes” (aloo). In this recipe, I use spinach, but you can mix and match different dark greens based on your preference. Many people confuse saag aloo with palak aloo. While they are similar dishes, they have a key difference. “Palak” is the Hindi word for spinach, so palak aloo specifically refers to a curry made with spinach and potatoes.

Saag, on the other hand, is a general term for a curry made with dark leafy greens. This can include mustard greens, spinach, fenugreek, or collard greens. You can prepare saag aloo using any type of leafy greens or a combination of greens along with potatoes.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Ingredients:

• 1 tablespoon Ghee or Oil
• 1 teaspoon Cumin seeds (Jeera)
• 2 Green Chili Peppers (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 9 oz)
• 1 bunch Spinach (Palak), chopped (about 9 oz)
• 1/2 cup Water
• 2 medium Potatoes, peeled and cut into 1-1.5 inch pieces
• 1/2 teaspoon Ground Turmeric (Haldi powder)
• 1/2 teaspoon Red Chili powder (Mirchi powder)
• 1 teaspoon Coriander powder (Dhaniya powder)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Garam Masala

Instructions:

Step 1: Prepare the Base

1. Turn the Instant Pot to sauté mode and heat the ghee or oil.
2. Add cumin seeds and green chili, sauté for 30 seconds until aromatic.
3. Stir in chopped onions, ginger, and garlic, and sauté for 3 minutes until golden.

Step 2: Add Spices and Deglaze

1. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
2. Pour in 1/2 cup water and scrape the bottom of the pot to deglaze. Press “Cancel” to stop sauté mode.

Step 3: Add Greens and Potatoes

1. Layer the mustard greens and spinach over the onion mixture.
2. Place the cubed potatoes in a steamer basket and set it over the greens. Press down the greens gently if needed to fit the basket.
3. Close the Instant Pot lid, set the vent to the sealing position, and cook on “Manual” or “Pressure Cook” mode for 4 minutes.

Step 4: Release Pressure

1. Once the cooking time is over, let the pressure release naturally for 5 minutes (NPR). Then manually release the remaining pressure.
2. Carefully remove the steamer basket with the cooked potatoes.

Step 5: Blend the Greens

1. Using an immersion blender, puree the greens mixture in the pot to a creamy consistency.

Step 6: Combine and Finish

1. Turn the Instant Pot back to sauté mode. Add the steamed potatoes and mix well.
2. Cook for 1 minute to let the flavors meld together.

Serving Instructions:
Serve Saag Aloo hot with steamed rice, naan, or roti. Garnish with a dollop of butter or cream for extra richness. Pair with yogurt or pickles for a complete meal. Enjoy this nutritious and flavorful dish!