Are you craving a mouthwatering Indian dish that's both nutritious and incredibly easy to make? Look no further than this Instant Pot Aloo Saag! In just 25 minutes, you'll transform simple ingredients into a restaurant-quality meal that will transport your taste buds straight to the vibrant streets of India. Whether you're a busy professional, a home cook looking to expand your culinary skills, or simply someone who loves delicious, wholesome food, this recipe is about to become your new favorite go-to meal.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- Potatoes, diced
- Spinach, chopped
- Onion, diced
- Tomato, chopped
- Garlic, minced
- Ginger, minced
- Turmeric powder
- Cumin seeds
- Salt to taste
- Water
Instructions
- Wash and dice 4-5 medium potatoes into 1-inch cubes. Chop fresh spinach leaves thoroughly and set aside.
- Turn on Instant Pot and select Sauté mode. Add 2 tablespoons of oil and let it heat for 30 seconds.
- Add cumin seeds and let them sizzle for 15-20 seconds until they become fragrant and start to pop.
- Add finely chopped onions and sauté until they turn translucent and light golden brown, approximately 3-4 minutes.
- Incorporate minced garlic and ginger, stirring continuously to prevent burning. Cook for another 1 minute.
- Add chopped tomatoes, turmeric powder, and salt. Sauté for 2 minutes until tomatoes start to break down.
- Add diced potatoes and mix well with the spice mixture, ensuring potatoes are evenly coated.
- Pour 1/2 cup of water, close the Instant Pot lid, and set to Manual/Pressure Cook mode for 4-5 minutes.
- Once cooking completes, do a quick release of pressure. Open lid and add chopped spinach.
- Stir spinach into the potato mixture and let it wilt for 2-3 minutes using residual heat.
- Taste and adjust seasoning if needed. Serve hot with rice or Indian bread.
Tips
- Choose fresh, firm potatoes for the best texture and cut them into uniform 1-inch cubes to ensure even cooking.
- Use fresh spinach leaves whenever possible - they provide better flavor and nutrition compared to frozen spinach.
- Don't skip the cumin seed sizzling step; it releases essential aromatic oils that are crucial to the dish's authentic flavor profile.
- For a richer taste, you can substitute water with vegetable or chicken broth.
- If you prefer a creamier consistency, stir in a splash of heavy cream or coconut milk after cooking.
- Always do a quick pressure release to prevent overcooking the potatoes and spinach.
- This dish pairs perfectly with basmati rice, naan bread, or roti for a complete meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
