Saag Paneer in Instant Pot Pressure Cooker. Saag Paneer is made with cooking mustard leaves and spinach with spices and cottage cheese. It is delicious and very nutritious. The best part is with the instant pot, it is very quick to prepare as a one-pot recipe.
“Sarson ka saag te makki di roti”, which means mustard saag with bread made from corn flour, is what my Punjabi family loves for a scrumptious weekend meal. This is a very common meal made in villages in Punjab.
Mustard leaves have a a very interesting taste, they are slightly bitter but still very pleasing to the palate. See picutre below. That is one of the main reasons to cook them with spinach. I like to prepare saag with both mustard leaves and spinach, it gives the more authentic taste. If you don’t have mustard leaves at hand, you can prepare it with only spinach as well. But I warn you, it tastes so much better with mustard leaves.
You can eat saag as is, without any additions to it. In this recipe, I have added paneer to the saag as my daughter loves it. To make it vegan, you can skip the paneer or replace it with tofu.
Some people add broccoli while preparing saag, which is great too. You can also add cauliflower. It helps to get a thicker texture. I like to add broccoli when I am making plain saag without paneer.
Preparing Saag Paneer in Instant Pot
This is a very quick, one-pot recipe. Start the instant pot and add in the ghee, green chili, ginger and garlic. Then add in the chopped onions and sauté for a few minutes. The ingredients can be cut into large pieces as we are going to blend them later.
Then add in the mustard and spinach leaves and cook on manual for 4 minutes. Release the pressure naturally. Add in the corn meal (makai ka aata) and use the immersion blender to grind it to a smooth paste. You can also use a normal blender to grind and then transfer the saag back to the instant pot.
Add in the paneer and cook it for a few minutes. Saag Paneer is ready to be served.
Serve saag paneer with makki ki roti or naan. Add in a dollop of ghee or butter and enjoy!
- 1 tbsp Ghee or Oil
- 1/4 tsp Cumin seeds or Jeera
- 2 Green Chili Pepper chopped
- 1" inch Ginger chopped
- 10 cloves Garlic chopped
- 2 Onion medium sized. Cut into large pieces
- 1 bunch Mustard leaves or Sarson chopped. About 9oz
- 1 bunch Spinach or Palak chopped. About 9oz
- 10 oz Paneer or Cottage cheese cut into small pieces
- 2 tbsp Corn meal or Makai ka aata fine ground
Heat ghee in the instant pot in saute mode. Add jeera, green chili, ginger and garlic.
Once the ginger and garlic turns golden brown, add the chopped onions. Saute for 3 minutes.
Add the spices to the instant pot. Then add the mustard greens and spinach.
Change the instant pot setting to manual or pressure cook mode for 2 minutes. When the instant pot beeps, do a 5 minute NPR, which means release the pressure manually after 5 mins. Turn off the instant pot.
Add in the corn flour. Use an immersion blender to blend the saag to a smooth paste.
Turn on the instant pot in saute mode. Add in the paneer and cook for about 3 minutes.
Saag Paneer is ready to be served.
- To make this recipe vegan, you can skip the paneer or replace it with tofu.
- If you don't have mustard leaves, you can just make it with spinach. Just double the quantity of spinach and keep the other ingredients the same.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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