What’s better than some creamy dreamy Saag? Saag made in an INSTANT. Like, in an Instant Pot – or any (electronic) pressure cooker, really. Not sure what saag is? It’s kind of like the Indian version of creamed spinach – only, without cream. It’s typically made with ghee and so that’s what I’m using in this recipe. Greens + Ghee are all you need to = Saag. Okay… and some spices too of course.
Don’t have a pressure cooker? Here’s my recipe for making it using your slow cooker.
Get ready for a lesson in all things Saag. Yes, I’m going to school you in saag.
Here’s the deal with saag. “Saag” basically translates to pureed greens so you can make saag with whatever greens you have on hand: kale, spinach, brussels sprouts, etc. If you want to make an authentic Punjabi saag though, then you need “sarson” which just means “mustard greens.” I prefer to use equal parts spinach and mustard greens to make my saag BUT when I can’t find mustard greens, I’ll make a “palak saag,” which just means an all spinach saag (“palak” = spinach). The thing with an all spinach saag is that it comes out pretty thin, so I usually add a little potato starch at the end to thicken it up (see the notes on how to do this properly).
I know this is probably more than you cared to know about saag, but it’s a subject I’m pretty passionate about. If I’m being honest, I’m basically passionate about all things food related. If I’m being REALLY honest, I’m more passionate about EATING food than I am cooking. That’s probably the reason I’m in love with my Instant Pot – because I get to spend more time eating and less time cooking. (And NO, Instant Pot isn’t paying me to say that – though if I’m being SUPER honest… I wish they would ? )
Alright, I’ll stop with all the honesty. This saag isn’t great (LIE). Ah, I’m a terrible liar. Back to being honest: this saag is the best way to eat greens (TRUTH). ?
- 1 pound spinach, rinsed
- 1 pound mustard leaves, rinsed
- 2 tablespoons ghee (plus extra for serving)
- 2 medium onions, diced
- 2-inch knob ginger, minced
- 4 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon cayenne
- ½ teaspoon black pepper
- Pinch of kasoori methi (dried fenugreek leaves)
- Press the "saute" button on the Instant Pot, then melt the ghee.
- Once the ghee melts, add the onion, ginger, garlic and spices to the pan and stir-fry for 2-3 minutes. Then add the spinach, stirring until it wilts and there's enough room to add the mustard greens.
- Press the "keep warm/cancel" button, then put on the lid and press the "poultry" button and let this pressure cook for 15 minutes.
- Once the Instant Pot releases the pressure, add the contents to blender, blend to desired consistency, then pour it back into the Instant Pot on the "keep warm" setting until ready to serve.
- Serve with a spoonful of ghee on top.
Also, if you are making this using 2 pounds of spinach then I suggest adding a little potato starch at the end to thicken it up. Pour some of the blended saag into a bowl, add potato starch and mix until the starch dissolves. Then add this to the rest of the saag and mix well.
Looking for more Instant Pot Recipes? Try these:
Instant Pot Shredded Chicken
Instant Pot Carne Guisada
Instant Pot Habanero Chili
Instant Pot Dal Makhani
Goat Curry in a Hurry
Instant Pot Texas Beef Chili
Instant Pot Ground Lamb Curry
Instant Pot Butter Chicken