Saag Aloo Pressure Cooker Recipe
A classic Punjabi comfort dish made quick in the pressure cooker — tender potatoes and baby spinach in a warmly spiced curry with garlic, ginger, and cumin.
Equipment
- 1 Pressure cooker Instant Pot or equivalent
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 teaspoon minced ginger
- 1 tablespoon minced garlic
- 1 cup chopped onion
- 1 serrano chili deseeded or skipped for mild
- 1 teaspoon salt
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder
- 12 oz baby spinach
- 1 cup water
- 2 cups cubed russet or gold potatoes
Instructions
Instructions
- Heat olive oil in the pressure cooker over medium heat until hot, then add cumin seeds and toast until sizzling.
- Add minced ginger and garlic. Stir for about 1 minute until fragrant.
- Stir in chopped onion and cook until translucent, about 5-7 minutes.
- Add serrano chili (if using), salt, turmeric, garam masala, coriander powder, cumin powder, and Kashmiri red chili powder. Stir to coat and toast spices briefly.
- Add cubed potatoes to the pot and toss to coat with spices.
- Pour in water, then close the lid, seal, and cook at high pressure for 5 minutes.
- Quick release the pressure and carefully open lid once steam has escaped.
- Stir in baby spinach. Cook uncovered until wilted, about 5-7 minutes.
- Taste and adjust seasoning. Serve hot with naan or rice.
Notes
Cool completely before storing. Keeps in fridge 3-4 days or freeze for longer. Reheat gently to maintain texture.