Instant Pot Aloo Saag
Vegan Spinach Potato Curry made in the instant pot!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp avocado oil (or use any oil of choice)
- 1/2 tsp cumin seeds
- 3-4 garlic cloves (chopped)
- 1 red onion (medium, finely chopped)
- 2 large tomatoes
- 2 green chili
- 1/2 inch ginger
- 6 oz spinach
- 1 large russet potato or 2 medium potatoes (cubed)
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala powder
- water (as needed)
- juice of 1 lime
- salt (to taste)
Instructions
- 1
To your food processor/blender add the spinach leaves along with little water to make a puree. Puree spinach along with water. Set aside.
- 2
Next puree tomatoes with ginger and green chili. Set aside.
- 3
Press saute mode on IP and add oil. Once the oil is hot, add cumin seeds and let it crackle.
- 4
Add copped garlic, saute till it starts turning golden in color.
- 5
Then add chopped onions, saute for 2 minutes till it starts changing color.
- 6
Add the pureed tomatoes, stir, cover the pot slightly and cook for 3 minutes.
- 7
Remove cover, add salt, coriander powder, garam masala, turmeric powder and cumin powder. Stir, cover and cook for another 2 mins.
- 8
Add pureed spinach and stir.
- 9
Cover and cook for 2 more minutes. This is how I covered the IP, don't seal it just keep the cover on top of the pot.
- 10
Remove cover and add cubed potatoes and stir.
- 11
At this point add water if you want a more watery curry. I added little water here.
- 12
Cancel saute mode. Press manual more and select high pressure for 6-8 minutes. 8 minutes will result in overcooked potatoes, if you want your potatoes to be bit firm, go for 6 minutes. Vent should be in sealing position.
- 13
Once pressure comes off, open the pot and give a stir.
- 14
Add fresh lemon or lime juice.
- 15
Serve aloo saag with rice or any bread of your choice. It tastes great with boiled rice.