I’m officially having WAY too much fun with my Instant Pot! I made some Spinach Potato Curry today to serve over rice for lunch. Usually, I’d make a dish like this for dinner, but it was so darn easy to do, I just had to go for it.
Aloo Saag is a traditional Indian vegetarian curry that I order from my favorite take-out Indian restaurants, and now I can make it in minutes at home!
You Will Need:
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 3-4 garlic cloves, chopped
- 1 onion, finely chopped
- 5 tomatoes
- ½ inch ginger diced
- 4 cups of spinach leaves
- 4 medium russet potatoes cubed
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin powder
- 2 teaspoons garam masala powder
- water, as needed
- 3 teaspoons of salt & then additional to taste
How to Prepare:
In your Instant Pot, put olive oil, onion, garlic and cumin seeds. Saute until onions become translucent.
Chop potatoes into small chunks.
In a food processor, add spinach leaves and about 1 cup of water. Puree until you a liquid spinach blend. Add more water if needed. Pour into Instant Pot.
Take tomatoes and add to food processor, blend until liquefied. Add to Instant Pot.
Add in all of the additional spices and salt and stir.
Throw in cubed potatoes.
Put lid on Instant Pot and lock. Make sure vent is in closed SEALING position.
Click on Manual and select 6 minutes.
When one, I carefully flip vent to VENTING and let the steam come out.
Carefully open lid and serve over rice!