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I recently got an instant pot and got a bunch of cookbooks from the library. One of them included an Indian best of instant pot. Woot!
I have a favorite saag recipe that I generally use in the crockpot. But figured i’d try this one to be done in under 20 min, containerized and kintchen cleaned in under an hour!
The cookbook had spices and combinations i didn’t like. So i decided to open both books, use the recipe from the crockpot and the other to make it in the Instant Pot. Win!
Saag – Instant Pot
This is just like the crockpot version, only quicker and less smell throughout the house (that could be good or bad)
1 cup servings
- 1 pound fresh spinach
- 1 yellow onion (or red) – peeled and roughly chopped
- 1 1/2 medium tomatoes (or 10-15 cherry tomatoes)
- 2 inch piece of ginger, roughly chopped
- 10 cloves are garlic
- 2.5 to 5 thai chilies – 1/2 or 1 serrano – 2 was too hot. Stem removed
- 2 tlb ground cumin
- 1/2 heaping tbl cayenne
- 1/2 heaping tbl garam masala
- 1 tsp tumeric
- 1/2 tbl sea salt
- 1/2 cup water
- 2 tsp oil
- Preheat instant pot, select saute
- When hot, add the oil, heat until shimmering
- Add ginger, garlic and chile – saute for 1 minute
- Add spinach, onions, tomatoes, spices, salt and water
- Stir to combine
- Lock the lid, select manual and adjust pressure to high.
- Cook for 4 minutes
- When cooking is complete, use quick release
- Unlock and remove the lid.
- Immersion blend
- Add 1 1/2 C paneer and serve
Verdict: This is a wonderful option for making saag, quick and yummy
It’s fast, you can prep, cook, individualize, clean and be all back to normal in under an hour!
It’s definitely a tight fit in a 3 quart. I did a couple minutes to wilt the spinach so i could get the full lb of spinach in!