You can make this rich, buttery saag in no time at all. Instant Pot saag is my favorite way to eat my greens. Not only is this recipe for saag quick and easy to make, it’s so delicious too! You might even forget this dish is good for you 😉
What’s better than some creamy dreamy Saag? Saag made in an INSTANT. Like, in an Instant Pot – or any (electronic) pressure cooker, really.
What is Saag?
Get ready for a lesson in all things Saag. Yes, I’m going to school you in saag.
I like to describe saag as the Indian version of creamed spinach, only the creaminess comes from the ghee. Saag translates to “pureed greens” so you can essentially use any green vegetable to make saag. It’s a good clean out the fridge dish – you can use kale, spinach, brussels sprouts. If you’d like, go through the comments on this post to see what blog readers have used in their saag.
To make authentic Punjabi saag, you will want to use a combination of mustard greens (“sarson”) and spinach (“palak”). I prefer to use equal parts spinach and mustard greens to make my saag. This is the version of saag that I grew up eating and it’s the one that I prefer, but if you can’t find mustard greens, don’t worry, spinach will work just fine too. An all spinach saag will have a thinner consistency though.
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 nope, 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).
You can always add cooked meat or paneer to saag if you want – just stir it in! And make sure to always top your bowl with extra ghee!Print
I like to describe saag as the Indian version of creamed spinach, only the creaminess comes from the ghee. Saag translates to “pureed greens” so you can essentially use any green vegetable to make saag. To make authentic Punjabi saag, you will want to use a combination of mustard greens and spinach. This is the version of saag that I grew up eating and it’s the one that I prefer, but if you can’t find mustard greens, don’t worry, spinach will work just fine too. An all spinach saag will have a thinner consistency though. Once the saag is done, you can add cooked meat or paneer to the dish if you want. Just make sure to always top your bowl with extra ghee!
- 2 tablespoons ghee
- 2 onions, diced
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 teaspoons salt
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon black pepper
- ½ teaspoon cayenne, adjust to taste
- ½ teaspoon turmeric
- Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.
- Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.
- Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
- Naturally release pressure.
- Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).
- Stir in the dried fenugreek leaves.
- Serve with ghee.
- Make sure to rinse the spinach even if it is pre-washed. The little bit of water clinging to the leaves is enough to get the instant pot to start. Do not add more water to this! The spinach leaves will also release water as the pot comes to pressure. If you add water, the dish will be way too watery, trust me.
- If you are making this using 2 pounds of spinach then know that the saag will be a bit thinner than if you were to have used saag along with mustard greens. You can thicken the saag by pressing sauté at the end to reduce liquid if you’d like (or stir some corn flour into the saag to help thicken it up).