Authentic Saag Aloo in Instant Pot (Spinach & Potato Curry)

4.79 from 33 votes

Authentic 30-min Instant Pot Saag Aloo! Easy Punjabi spinach & potato curry. One-pot, vegan, GF & simple—perfect for quick weeknight dinners.

Prep Time10

Cook Time14

Total Time24

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Calories: 139kcal

Coarsely chop or slice onions, mince ginger and garlic. Peel and chop potato in ½-inch cubes. Wash the baby spinach, if not pre-washed.
Turn on the Instant Pot on Saute (high). When it displays 'hot', add oil and cumin seeds. When cumin seeds begin to sizzle, add onions and saute for 2 minutes. Add minced ginger and garlic, and saute another minute.
Add salt and spices along with a few tablespoons of water, and stir well. Cancel Saute.
Add 1 cup of water and scrape the bottom of the pot well. Add spinach and gently push it down to fit all in.
Place the cut potatoes on a steamer basket and sprinkle ¼ teaspoon garam masala over them. Lower the steamer basket in the instant pot and place it over the spinach. Gently push it down so it fits well.
Close the lid and cook for 4 minutes on Pressure cook or manual at high pressure, on sealing mode.
After pressure cooking is done, release the pressure manually (QR). Using an immersion blender, puree the spinach mix. If the quantity is less for blending, tilt the pot a bit.
Add the cooked potatoes in the pureed spinach curry. Serve hot with cumin rice or naan. Enjoy!

Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop.
Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic. Add sliced onion and green chili, and sauté for a minute.
Add salt, spices and stir well. Then, add ¾ cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.
Meanwhile, take cubed potatoes in a microwave safe bowl and add 2 to 3 tablespoons water to it. Microwave it for 5 minutes, or until the potatoes are fork tender. Keep the potatoes aside for later.
Open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix. Add a little water if needed.
Add cooked potatoes to the pot and stir with the spinach curry. Serve hot with cumin rice or naan.

Dark greens: Choose one or more of your favorite dark greens. I use baby spinach, but you can combine it with mustard leaves, collard, or kale if you like.
Deglaze the pot: Before closing the lid of your Instant Pot, scrape off any brown bits stuck to the bottom. This helps in avoiding the burn notice.
Pressure release: Do a quick release immediately after the pressure cooking is done. This prevents the potatoes from falling apart and the spinach from overcooking.
Blending: I use an immersion blender to get a silky-smooth sauce. If you're using a regular blender, let the curry cool for 10-15 minutes before pureeing.
To prevent the spinach from splattering while pureeing, tilt the pot slightly until the blender head is completely submerged in the sauce.
Texture tip: If you prefer a "dhaba-style" chunky sauce vs. a "restaurant-style" creamy texture, instead of blending, pulse the sauce 3-4 times until it reaches your desired texture.

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.