Saag Aloo Instant Pot Easy Recipe
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Saag Aloo
I make Saag with whatever greens I get. Sometimes I use Mustard Greens which are traditionally used in this recipe. Then there are times when I have cooked Saag with a combination of Spinach and Methi (fenugreek leaves), and then with collard greens and mustard leaves combined. Basically, I cook saag with whatever Greens I get.
Since the traditional Saag takes a long time to cook to get that authentic flavor, I loved cooking it in Instant Pot. This kitchen gadget is no less than the Magic Pot. Not only, the mess created was less with all that splattering but the time taken was much less as well.
I am going to give the recipe for Instant Pot as well as Stove Top. You can pick and choose whichever method you like. For Stove-Top SARSO KA SAAG RECIPE, CLICK ⇒HERE⇐ .
Here are few things to know about Instant Pot, before we move on to the recipe.
- Do not be intimidated by Instant-Pot. Accept it and Embrace it. It takes few initial hit and runs, and after that, you operate it smoothly. I promise.
- Read the manual carefully for functions.
- There is no BABYSITTING on this kitchen gadget. Cooking is MESS-FREE and MULTI-PURPOSE.
- Some common words that you will hear are cooking on MANUAL which is actually PRESSURE COOK. SAUTE is another favorite function. Some commonly used functions that I use are- Manual/ Pressure, Saute Mode, Bean Mode, Soup & Stew Mode.
- It is your BEST FRIEND if you are a busy person. It is very convenient to use on busy days, when you are sick, or when you want to take it easy
What is SAAG?
Saag is a nutrients rich dish, very popular in Northern Region of Indian Sub-continent. It is a Winter dish made with Seasonal Green Leaves. Punjabi Sarso ka Saag is made with Mustard Leaves and is much relished when lush mustard leaves are available in Winters. It is a much desired dish in the regions of Uttar Pradesh, Haryana, Kashmir and Nepal.
There are many variations available for Saag. People add Chickpeas (chhole), Paneer, Tofu, Mixed Vegetables and Potatoes (aloo) to the cooked Saag. I add paneer often but since I didn’t have paneer, I added Aloo to the Saag. And it was such a delicious and comforting addition.
Some Instant Pot Recipes from blog are – Punjabi Kadhi in Instant Pot, and Matar Pulav in Instant Pot. Some other Vegan Curries from the blog are – Aloo Akbari, Mehti Mushroom curry, Kala Chana curry, Jimikand Curry and more.
This is how you make Saag Aloo in Instant Pot. Since many people do not use Instant Pot, you can find the Stove Top instructions as well in the recipe.
Saag Aloo
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
- Press the Saute mode on MORE. Wait till HOT appears.
- 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.
- 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.
- 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.
- Place the Instant Pot Lid and set the Floating Valve on SEALING.
- CANCEL the SAUTE MODE.
MANUAL / PRESSURE COOK MODE
- Press the Pressure cook mode on and set it to NORMAL and set Pressure to HIGH for 2 minutes.
- 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.
- 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.
- 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.
- In a cup, dissolve 1 tbsp corn meal or besan with 1/2 cup water, leaving no lumps behind.
- 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 :).
- 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.
- Set your Instant Pot on Pressure Cook / Manual Mode on NORMAL. Keep the Pressure level LOW and set the time for 4 minutes.
- 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.
- 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
- 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
- The first part of the instructions for Stove Top cooking remain the same as in SAUTE MODE of of Instant Pot.
- 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.
- 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.
- 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.
- Make Tadka or Tempering for more flavor, as mentioned above. Add Tadka when Saag Aloo is prepared.
Serving Suggestion
- Saag Aloo is best served with Besani Roti, Missi Roti, Makki Roti or Naan.
If you try this recipe, do give me a shout-out and join me on Facebook, Pinterest, Twitter and Instagram.
It is a perfect recipe to make on a weekday or weekend. Busy or not, making Saag is easy now on any day. Take it for a get together or make it to treat your guests.
Can’t Make it Now? Pin Saag Aloo – Greens & Potato Curry {Vegan + Glutenfree + Instant Pot} for Later.
In my kitchen, you will always EAT HAPPY & STAY HAPPY!
Sonal
I tried to make this (the flavors are amazing), but when I got to the part of cooking the potatoes, my instant pot kept getting the burn warning. I tried 3 times. I’m not sure how to avoid that in my 8 qt instant pot other than to double the recipe moving forward.
Thank you Samara 🙂
The flavor of this was off the charts amazing. This recipe will definitely be in regular rotation here. The only change I will make next time is use a tad less liquid. Your blog is absolutely dynamite.
Thank you thank You thank you sooo much Claudia . You made me one happy girl today! ❤️
We get these delicious little creamer potatoes…do you think they need to be peeled? Is peeling just to transfer some of the flavor to the potatoes rather than coat then?
Sorry for the delay in answering. You may use them unpeeled. Just fork them at few places before adding.
Hi… the picture is tempting… one question… heard somewhere that kale makes the curry bitter. Is it true? Does the saag becomes too bitter??
Actually it doesn’t make the curry bitter at all. If in doubt then start with a mix of spinach and kale 🙂
Thank you for prompt reply.. will try soon and let you know.
Is there a reason for adding besan? I forgot to add.. will it make a huge difference?
Jitha- traditionally Besan is added to bind greens and add more flavor. It’s ok if you forgot.
Thanks for fast reply… we all loved it.. it was tasty even without besan… will try again with besan.
Hi I’m trying this out right now with kale and spinach (60/40), but I’m questioning the 2 cups of water to be added with potatoes. Already the cooked saag has liquid in it. Won’t 2 more cups make it more liquidy?
Amy
Try without water then and spinach is more delicate than kale. Add warm water later if needed and cook on soup.
Wow sounds yummy n I can’t wait to make it
Thank You ☺️.
Looks lipsmacking..who wouldn’t love this with hot rotis
thanks dear girl <3
That looks delicious ❤️ We love greens and I make atleast 3/4 Times in a week!! I m I love with IP, after seeing so many many recipes amongst our bloggers I m so convinced to buy one!!
Ip wont disappoint you Priya….a best friend to a busy woman… <3
I was just about debating the instapot Vs a ricecooker. Looking at your recipe, i heavily lean towards the instapot now. Moreover the bunch of kale really needs a traditional wrapping. yumm.
hands down insta pot Seema. It is multi-functional and is amazing.. thank you..
I have both. I would recommend the IP over the rice cooker, but if you see a cheap rice cooker, pick it up. I only use mine rice cooker for actual rice, so doesn’t need to be fancy. 🙂 That way you ca have your rice ready when your IP is done!
We love saag and miss it with makki ki roti in winters.Here we don’t get mustard greens so I too try to make it with some others greens and once tried with arugula leaves.
now arugula leaves sound very interesting <3
Beautiful pictures Sonal, Your Saag Aloo look amazing. Perfect texture that too in insta pot. I am going to give it a try soon.
thank you my dear girl <3
Such a healthy and flavourful dish, love the colour too! Pinned! Happy FF:)
thank you so much Monika 🙂
I suspect I will want an Instant Pot in my life someday. This looks tasty.
thank you dear.. IP is a blessing for busy bodies..
This looks delicious Sonal. I never get kale leaves here, do need to check it in marts sometime.
My sunny boy is recovering from cold and coughs and I know soon he will ask for a green leafy vegetable sabji..I have my plans for him 🙂 Will let you know how he likes it.
This curry looks so very delicious, I love the choice and combination of ingredients and the flavouring. It would go so well with hot rotis or even boiled rice.
I have never tried this combo.. Looks sinful… Yumm..
First of all , awesome captures.. beautifully explained details… Hats off.. me feeling hungry seeing such tempting pics
Delicious recipe!Bookmarked this for the future!
I loved your saying that ” I make saag with any green vegetables” I too follow the same.
thank you for so well information on saag, and instant pot. I don’t have any plan of buying it now, so will try our normal way.
lovely clicks. Thank you for this wonderful recipe Sonal.
Saag Aloo with Kale sounds and looks absolutely delicious. Great tips on the Insta Pot too. Will be certainly useful for ones who intend to buy or are already using it.
That screams comfort food for sure, Those baby potatoes nestled in the luscious curry- total yumminess!
I’m just getting into the different regions of Indian cuisine and LOVING it. This looks and sounds incredible… great tip on the Instant Pot!
Looks so so vibrant. I need to also get myself an Instant Pot!