Instant Pot Saag
Instant Pot 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. 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!
Ingredients
- 2 tablespoons ghee
- 2 onions diced
- 4 teaspoons minced garlic
- 2 teaspoons minced ginger
Spices
- 2 teaspoons salt to taste
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon black pepper
- ½ teaspoon cayenne adjust to taste
- ½ teaspoon turmeric
- 1 pound spinach rinsed
- 1 pound mustard leaves rinsed
- Pinch of kasoori methi dried fenugreek leaves
- Ghee or butter for serving
Instructions
- 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.
Notes
- 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).
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