Instant Pot Aloo Saag
Method
- 1
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
2. Next puree tomatoes with ginger and green chili. Set aside.
- 3
3. Press saute mode on IP and add oil. Once the oil is hot, add cumin seeds and let it crackle.
- 4
4. Add copped garlic, saute till it starts turning golden in color.
- 5
5. Then add chopped onions, saute for 2 minutes till it starts changing color.
- 6
6. Add the pureed tomatoes, stir, cover the pot slightly and cook for 3 minutes.
- 7
7. Remove cover, add salt, coriander powder, garam masala, turmeric powder and cumin powder. Stir, cover and cook for another 2 mins.
- 8
8. Add pureed spinach and stir.
- 9
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
10. Remove cover and add cubed potatoes and stir.
- 11
11. At this point add water if you want a more watery curry. I added little water here.
- 12
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
13. Once pressure comes off, open the pot and give a stir.
- 14
14. Add fresh lemon or lime juice.
- 15
15. Serve aloo saag with rice or any bread of your choice. It tastes great with boiled rice.