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 āpureed greensā 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 itās the one that I prefer, but if you canāt find mustard greens, donāt 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!
š„ Ingredients
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black pepper1/2 tsp
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cayenne1/2 tsp
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coriander1 tsp
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garam masala1 tsp
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garlic (minced)4 tsp
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ghee2 tbsp
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ginger (minced)2 tsp
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ground cumin1 tsp
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kasoori methipinch
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mustard leaves1 lb
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onion (diced)2
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salt
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spinach1 lb
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turmeric1/2 tsp
š³ Cookware
- Instant Pot
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1Press the "saute" button on the Instant Pot and add ghee . Once it melts, add the onion , garlic , ginger , and the spices: salt to taste, coriander , ground cumin , garam masala , black pepper , cayenne (adjust to taste), and turmeric . Stir-fry for ā±ļø 2-3 minutes .ghee: 2 tbsp, onion: 2 (diced), garlic: 4 tsp (minced), ginger: 2 tsp (minced), salt, coriander: 1 tsp, ground cumin: 1 tsp, garam masala: 1 tsp, black pepper: 1/2 tsp, cayenne: 1/2 tsp, turmeric: 1/2 tsp
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2Add the spinach , stirring until it wilts and there's enough room to add the mustard leaves .spinach: 1 lb, mustard leaves: 1 lb
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3Secure the lid, close the pressure valve, and cook for ā±ļø 15 minutes at high pressure.
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4Naturally release pressure.
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5Remove 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).
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6Stir in the kasoori methi .kasoori methi: pinch
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7Serve with ghee or butter.ghee