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Saag Aloo

Saag Aloo is a famous dish of North Indian Cuisine. Traditionally, people use Winter Greens Mustard Leaves to make Saag. You can make this recipe in Instant Pot or Stove Top. I have used Super Food Kale Leaves in this recipe. You can use Mustard Leaves as well for this recipe. It is a tried and tested recipe.

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Author simplyvegetarian777

Ingredients

  • 12 ounce / 350 grams Kale Leaves or Mustard Leaves (I use prewashed, trimmed and bagged) If you are buying the leaves with stem then buy more than mentioned so that you have mentioned amount after removing the ribs.
  • 1 small Red Onion roughly chopped
  • 2 large Tomatoes roughly chopped
  • 1-2 Green Chillies as per taste, optional if you don't like it too hot
  • 1 thumb size piece Ginger
  • 1/2 pound / 250 grams Baby Potatoes or Use 2 Large Potatoes peeled
  • 1 tbsp Corn meal (makki ka atta)/ Besan (gram flour) In case you can't find either flours, then use corn starch/flour
  • 1+2+1/2 cup Water

Oil & Spices

  • 1 tbsp Cooking Oil Traditionally Mustard Oil is Useda.
  • 1 tsp Cumin seeds
  • 1 tbsp Coriander powder
  • 1/2 tsp Turmeric / Haldi
  • 1/2 tsp Red Chili powder
  • 1 tsp Salt or to your taste

Tadka or Tempering (Optional)

  • 1 tbsp Cooking Oil
  • 1 tsp Cumin seeds
  • 1-2 Red Chili, dry whole
  • 1/2 tsp Red chili powder/Kashmiri lal mirch
  • 1 pinch Hing / asafetida

Instructions

INSTANT POT COOKING

Place the 6 qt or Larger Inner Pot inside and PLUG IN the Instant Pot. Wash, Trim and Chop xthe Greens. Gather other Ingredients

SAUTE MODE

  1. Press the Saute mode on MORE. Wait till HOT appears.

  2. Add oil to the inner pot and wait for few seconds. Now add cumin seeds to the oil. Once the seeds start crackling, add onions to the pot. Saute for 2 minutes till the onions become soft and translucent.

  3. Add tomatoes, ginger and green chilies to the pot. Cover with a pan lid (not instapot lid) and Cook for another 2 minutes till tomatoes are mushed.

  4. Add all the spices and give a good stir. Now add 1 cup water and chopped Kale Leaves or Mustard Leaves, whichever you are using. Give another stir. It might get tight inside the pot but will settle down once greens are cooked.

  5. Place the Instant Pot Lid and set the Floating Valve on SEALING. 

  6. CANCEL the SAUTE MODE.

MANUAL / PRESSURE COOK MODE

  1. Press the Pressure cook mode on and set it to NORMAL and set Pressure to HIGH for 2 minutes.

  2. It will take 6-7 minutes for Insta Pot to kick in after getting warm enough. When the timer goes off after 2 minutes, Release the pressure manually after 7-8 minutes. 

  3. Open the lid carefully. You will notice that the leaves have settled down at the bottom and Insta Pot has lot of space. Cancel the Manual mode.

  4. You got to PUREE the Contents inside the Pot. Now there are 2 ways to Puree it. Either use Hand Blender and Puree the leaves OR transfer the contents into a blender and puree. Pick whichever method yo want to. If pureeing in blender, then transfer it back to the insta pot.

  5. In a cup, dissolve 1 tbsp corn meal or besan with 1/2 cup water, leaving no lumps behind.

  6. Add this corn meal or besan mix to the Leaves Puree plus add 2 more cups of water. Adjust salt and red chili to your taste, if required. How? do a taste check with spoon and adjust :).

  7. Add the peeled baby potatoes or 2 large potatoes chopped into 1 inch cubes to the Kale or Mustard leaves puree. Give it all a good stir.

  8. Set your Instant Pot on Pressure Cook / Manual Mode on NORMAL. Keep the Pressure level LOW and set the time for 4 minutes.

  9. After few minutes, manual mode will kick in action. Once the timer goes off after 4 minutes, let it sit like that till pressure is released normally on its own.

  10. Once pressure is released, open the IP and you will notice that Saag is cooked and so are the potatoes inside.

Making Tadka or Tempering

  1. Heat oil in a small pan. Add cumin seeds and hing (asafetida) to the pan. Once the seeds start crackling, add dry red whole chillies and saute for few seconds. Add red chili powder and Switch off the heat. Add it to the prepared Saag.

STOVE TOP COOKING

  1. The first part of the instructions for Stove Top cooking remain the same as in SAUTE MODE of of Instant Pot.

  2. Part 1 - Heat Oil in a deep Sauce pan. Add cumin seeds and reduce the heat. When seeds crackle, add onions and saute for 2 minutes till onions are soft. Add tomatoes, ginger and green chili. Cover and cook on medium heat for another 2 minutes. Remove the lid and add all the spices and chopped greens along with 1 cup water. Give it a good stir. Cover it with the lid and cook on medium heat for about 8-10 minutes till greens become limp and settle at the bottom of the pan. Switch off the heat. Wait for 5 minutes and then puree it either with hand blender or in the blender.

  3. Part 2 - Return the Puree or saag to the same sauce pan. Mix 1 tbsp corn meal or Besan in 1/2 cup water. Add it to the puree along with 2 cups water and adjust salt and red chili powder. Give it a good stir. Cover the pan with lid and cook on low medium heat for 30 minutes, till the saag becomes thick. Keep stirring in between to avoid burning. 

  4. For the Potatoes - You have to boil the potatoes separately in this case. Add it to the Saag in the last 15 minutes of cooking so that they can absorb the flavors as well.

  5. Make Tadka or Tempering for more flavor, as mentioned above. Add Tadka when Saag Aloo is prepared. 

Serving Suggestion

  1. Saag Aloo is best served with Besani Roti, Missi Roti, Makki Roti or Naan.