Saag

Instant Pot Saag

Author: Ashley Thomas

 

Ingredients

• 1 pound spinach, rinsed
• 1 pound mustard leaves, rinsed
• 2 tablespoons ghee (plus extra for serving)
• 2 medium onions, diced
• 2-inch knob ginger, minced
• 4 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon cayenne
• ½ teaspoon black pepper
• Pinch of kasoori methi (dried fenugreek leaves)

Instructions

1. Press the "saute" button on the Instant Pot, then melt the ghee.
2. Once the ghee melts, add the onion, ginger, garlic and spices to the pan and stir-fry for 2-3 minutes. Then add the spinach, stirring until it wilts and there's enough room to add the mustard greens.
3. Press the "keep warm/cancel" button, then put on the lid and press the "poultry" button and let this pressure cook for 15 minutes.
4. Once the Instant Pot releases the pressure, add the contents to blender, blend to desired consistency, then pour it back into the Instant Pot on the "keep warm" setting until ready to serve.
5. Serve with a spoonful of ghee on top.

Notes

I think this tastes even better the next day, once the flavors have had time to marry.

Also, if you are making this using 2 pounds of spinach then I suggest adding a little potato starch at the end to thicken it up. Pour some of the blended saag into a bowl, add potato starch and mix until the starch dissolves. Then add this to the rest of the saag and mix well..