Step 1

Press the Saute mode on MORE. Wait till HOT appears.

Step 2

Add oil to the inner pot and wait for few seconds. Now add cumin seeds to the oil. Once the seeds start crackling, add onions to the pot. Saute for 2 minutes till the onions become soft and translucent.

Step 3

Add tomatoes, ginger and green chilies to the pot. Cover with a pan lid (not instapot lid) and Cook for another 2 minutes till tomatoes are mushed.

Step 4

Add all the spices and give a good stir. Now add 1 cup water and chopped Kale Leaves or Mustard Leaves, whichever you are using. Give another stir. It might get tight inside the pot but will settle down once greens are cooked.

Step 5

Place the Instant Pot Lid and set the Floating Valve on SEALING.

Step 6

CANCEL the SAUTE MODE.

Step 7

Press the Pressure cook mode on and set it to NORMAL and set Pressure to HIGH for 2 minutes.

Step 8

It will take 6-7 minutes for Insta Pot to kick in after getting warm enough. When the timer goes off after 2 minutes, Release the pressure manually after 7-8 minutes.

Step 9

Open the lid carefully. You will notice that the leaves have settled down at the bottom and Insta Pot has lot of space. Cancel the Manual mode.

Step 10

You got to PUREE the Contents inside the Pot. Now there are 2 ways to Puree it. Either use Hand Blender and Puree the leaves OR transfer the contents into a blender and puree. Pick whichever method yo want to. If pureeing in blender, then transfer it back to the insta pot.

Step 11

In a cup, dissolve 1 tbsp corn meal or besan with 1/2 cup water, leaving no lumps behind.

Step 12

Add this corn meal or besan mix to the Leaves Puree plus add 2 more cups of water. Adjust salt and red chili to your taste, if required. How? do a taste check with spoon and adjust :).

Step 13

Add the peeled baby potatoes or 2 large potatoes chopped into 1 inch cubes to the Kale or Mustard leaves puree. Give it all a good stir.

Step 14

Set your Instant Pot on Pressure Cook / Manual Mode on NORMAL. Keep the Pressure level LOW and set the time for 4 minutes.

Step 15

After few minutes, manual mode will kick in action. Once the timer goes off after 4 minutes, let it sit like that till pressure is released normally on its own.

Step 16

Once pressure is released, open the IP and you will notice that Saag is cooked and so are the potatoes inside.

Step 17

Heat oil in a small pan. Add cumin seeds and hing (asafetida) to the pan. Once the seeds start crackling, add dry red whole chillies and saute for few seconds. Add red chili powder and Switch off the heat. Add it to the prepared Saag.

Step 18

The first part of the instructions for Stove Top cooking remain the same as in SAUTE MODE of of Instant Pot.

Step 19

Part 1 - Heat Oil in a deep Sauce pan. Add cumin seeds and reduce the heat. When seeds crackle, add onions and saute for 2 minutes till onions are soft. Add tomatoes, ginger and green chili. Cover and cook on medium heat for another 2 minutes. Remove the lid and add all the spices and chopped greens along with 1 cup water. Give it a good stir. Cover it with the lid and cook on medium heat for about 8-10 minutes till greens become limp and settle at the bottom of the pan. Switch off the heat. Wait for 5 minutes and then puree it either with hand blender or in the blender.

Step 20

Part 2 - Return the Puree or saag to the same sauce pan. Mix 1 tbsp corn meal or Besan in 1/2 cup water. Add it to the puree along with 2 cups water and adjust salt and red chili powder. Give it a good stir. Cover the pan with lid and cook on low medium heat for 30 minutes, till the saag becomes thick. Keep stirring in between to avoid burning.

Step 21

For the Potatoes - You have to boil the potatoes separately in this case. Add it to the Saag in the last 15 minutes of cooking so that they can absorb the flavors as well.

Step 22

Make Tadka or Tempering for more flavor, as mentioned above. Add Tadka when Saag Aloo is prepared.

Step 23

Saag Aloo is best served with Besani Roti, Missi Roti, Makki Roti or Naan.