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Saag Aloo (Spinach curry with potatoes) in a clay pot
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5 from 7 votes

Saag Aloo Recipe in Instant Pot (Spinach Potato Curry)

Saag Aloo, a popular delicious North Indian Curry, made with spinach and potatoes cooked with ginger, garlic, onions and aromatic spices. This is a simplified one-pot version of the authentic Saag Aloo, made in Instant Pot, which takes just 30 minutes to prepare. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: applesauce in instant pot, authentic, easy
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 159kcal
Author: Meeta Arora


  • 1 tbsp Ghee or Oil
  • 1 tsp Cumin seeds (Jeera)
  • 2 Green Chili Pepper optional, adjust to taste
  • 1/2 tbsp Ginger grated
  • 1/2 tbsp Garlic minced
  • 2 cups Onion chopped
  • 1 bunch Mustard leaves Sarson chopped. About 9oz
  • 1 bunch Spinach Palak chopped. About 9oz
  • 1/2 cup Water
  • 2 Potato medium, peeled and cut into 1-1.5 inch pieces


  • Heat ghee in the instant pot in saute mode. Add jeera, green chili and saute for 30 seconds. .
  • Add the chopped onions, ginger and garlic. Saute for 3 minutes. 
  • Add the spices to the instant pot and mix well. Add water and deglaze the pot. Press cancel. 
  • Add the mustard greens and spinach and mix a bit in with the onions. In a steamer basket, place the cubed potatoes. Place the steamer basket over the greens in the instant pot. You might have to push down the greens to fit the steamer basket. Close the lid with vent in sealing position.  
  • Change the instant pot setting to manual or pressure cook mode for 4 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.
  • Carefully remove the steamer basket from the instant pot. Blend the ingredients in the pot to a creamy texture using an immersion blender.
  • Turn on the instant pot in saute mode. Add in the potatoes and cook for about 1 minute. 
  • Saag Paneer is ready to be served.

For Stovetop Pressure Cooker:

  • To follow the recipe exactly in a stovetop pressure cooker, you will need a large pressure cooker which can fit the steamer basket. Otherwise you can boil the potatoes separately.
  • Follow the same steps as for the instant pot. Pressure cook for 1 whistle on medium-high flame and let the pressure release naturally.


Optional tempering: This is not required, however you can make tempering to add on top of the Saag as garnish. To prepare the tempering, heat ghee or oil in a small pan. Add cumin seeds and hing (asafoetida) to the oil. Once the seeds start crackling, remove it off heat. Add red chili powder (I used mild Kashmiri chili powder, adjust quantity to taste). When serving, using a spoon garnish the Saag Aloo with the tempering.
Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
Potatoes: I used russet potatoes which were peeled and cubed in this recipe. Cut the potatoes in 1-1.5 inch size. Don't cut the potatoes too small, else they can overcook. Baby potatoes will work in this recipe too.
Add Broccoli or Cauliflower: 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.
No mustard leaves? Make saag with spinach. Just double the quantity of spinach and keep the other ingredients the same.
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.


Calories: 159kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 746mg | Potassium: 1040mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8070IU | Vitamin C: 45.8mg | Calcium: 139mg | Iron: 6.5mg