Make authentic Saag Aloo in your Instant Pot in just 30 minutes! This easy spinach and potato curry is vegan and gluten-free, packed with nutrients and traditional Punjabi flavors. This simplified, one-pot version skips several steps and is perfect for a quick weeknight dinner!
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The wait is finally over! I've received so many requests for this recipe after you all fell in love with my Mom's Palak Paneer and the authentic saag in an Instant Pot. I make this Saag Aloo recipe weekly, alternating it with chana saag and chicken saag. I'm just lucky that all four of us love dark leafy greens!
What makes this recipe special is how I've simplified it. Traditionally, this classic Indian dish involves multiple pots for blanching greens, potatoes, and tempering. But as a busy mom, I needed a simpler way! I modernized the multi-step process into a one-pot recipe that delivers the same rich, creamy flavor, with only one pot to wash.
There is something so deeply comforting about this vibrant spinach curry. The way those creamy, tender potatoes soak up the warm spices makes every bite feel so satisfying. It's a nutrient-dense powerhouse that just happens to be naturally vegan and gluten-free.
And like most of my simplified Indian recipes, this total weeknight lifesaver is ready in under 30 minutes, thanks to the Instant Pot. Let's get started!
Check out similar recipes here: 20+ Authentic Instant Pot Indian Vegetarian Recipes (Simplified)
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What is Saag Aloo?
The literal translation of saag aloo to English is "dark leafy greens"(saag) and "potatoes"(aloo). In this recipe, I use spinach, but you could mix and match different dark greens if you prefer.
What is the difference between Saag Aloo and Palak Aloo?
I get this question all the time! While restaurants often use these names interchangeably, there is a subtle difference between Saag Aloo and Palak Aloo. Palak specifically refers to spinach, whereas Saag is a generic term for all dark leafy greens, such as mustard leaves, spinach, fenugreek leaves, and collard greens.
In this recipe, I've used spinach, but you can use any combination of greens you have on hand.
Ingredients- Notes & Substitutions
Here's everything I use to pull together this easy one-pot Indian spinach and potato curry-it's mostly just simple pantry staples and a big bag of fresh greens.
- Baby Spinach: I use fresh, pre-washed chopped spinach for speed. You can also use a mix of mustard greens, fenugreek, or kale for a deeper flavor profile.
- Potatoes: Russet or Gold potatoes work best; cut them into 1-inch cubes, so they hold their shape.
- Olive Oil: Or any neutral oil you have on hand.
- Aromatics: Fresh minced ginger, garlic, red or white onion, and a serrano peppers (deseed for less heat).
- Usual Indian Spices: Including cumin seeds, turmeric, garam masala, coriander powder, cumin powder, and Kashmiri red chili powder (or paprika). Instead of cumin seeds, you can also use a 50-50 combination of methi and mustard seeds.
- Water: Just enough to prevent the 'burn' notice and help the spinach wilt.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Saag Aloo in Instant Pot
This is how I make a healthy spinach and potato curry in the Instant Pot in under 30 minutes, skipping the traditional multi-step process for a simplified weeknight meal:
- Step 1: Coarsely chop the onions, and mince the ginger and garlic. Wash, peel, and chop the potato into ½-inch cubes. Wash the baby spinach if it is not pre-washed.
- Step 2: Turn on the Instant Pot on Saute (high). Add cumin seeds and let them sizzle. Add onions and sauté for 2 minutes. Add the minced ginger and garlic and sauté for 45 seconds.
- Step 3: Add salt and spices along with a few tablespoons of water, and stir well. Cancel Saute.
- Step 4: Add a cup of water, then scrape the bottom of the pot to remove any brown bits. Add spinach and gently push it down to fit.
- Step 5: Place the cubed potatoes in a steamer basket and sprinkle ¼ teaspoon garam masala over them. Lower the steamer basket in the Instant Pot and place it over the spinach.
- Step 6: Close the lid and pressure cook for 4 minutes at high pressure. When done, manually release the pressure. Remove the basket with the potatoes and set them aside.
- Step 7: Puree the spinach with an immersion blender. Tilt the pot slightly so the blender head is fully submerged in the sauce.
- Step 8: Add the cooked potatoes back into the pureed spinach curry and stir. Serve hot with cumin rice or naan. Enjoy!
Saag Aloo Stovetop Recipe
Don't have an Instant Pot? No problem! Here's how you can make aloo saag on the stove:
- Sauté the aromatics: Heat a deep saucepan-the extra depth helps prevent the spinach from splashing your stovetop! Sauté the oil and cumin seeds until they sizzle, then add the ginger, garlic, onion, and chili for about a minute.
- Simmer: Stir in the salt, spices, and a cup of water. Cover the pan and simmer on medium heat for about 5-7 minutes.
- Cook potatoes: While the sauce simmers, microwave the cubed potatoes with a splash of water for about 4-5 minutes or until they're fork-tender.
- Cook the spinach: Add the baby spinach to the pan in batches, wilting it. Turn off the heat and use an immersion blender to puree the sauce until smooth. If you're using a regular blender, let the spinach cool for 10-15 minutes.
- Combine: Stir the cooked potatoes back into the spinach curry. Serve hot with rice, paratha, or roti.
Serving suggestions - Make it a Meal
Home-style complete meal: I usually serve this aloo saag with steamed rice, Phulka Roti, or plain paratha for the girls, while hubby and I stick to low-carb cauliflower rice.
Street or restaurant-style: But if you want the ultimate dhaba-style experience (street-style), try this spinach potato curry with Makki ki Roti-that cornmeal flatbread is the perfect match for the silky saag. To elevate this to a restaurant-style meal, you could serve the saag with Garlic Naan or Butter Naan.
Side dish pairings for Saag Aloo: Kachumber salad, Mint Raita, or Boondi Raita pair really well with this curry.
How to Store and Reheat
Like most Indian curries, Saag Aloo actually tastes even better the next day as the spices continue to meld!
- Storing: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezing: technically, you can freeze this for up to 3 months. However, I don't recommend it because the potatoes' texture becomes slightly mushy after thawing.
- Best Way to Reheat: To keep the potatoes from getting mushy, I prefer reheating this on the stovetop over low heat with a tiny splash of water to loosen the sauce.
- Microwave Tip: If you're in a hurry, heat it in the microwave in 30-second increments. This prevents the potatoes from exploding or turning into mash.
Recipe Tips & Notes
- Dark greens: Choose one or more of your favorite dark greens. I use baby spinach, but you can combine it with mustard leaves, collard, or kale if you like.
- Deglaze the pot: Before closing the lid of your Instant Pot, scrape off any brown bits stuck to the bottom. This helps in avoiding the burn notice.
- Pressure release: Do a quick release immediately after the pressure cooking is done. This prevents the potatoes from falling apart and the spinach from overcooking.
- Blending: I use an immersion blender to get a silky-smooth sauce. If you're using a regular blender, let the curry cool for 10-15 minutes before pureeing.
- To prevent the spinach from splattering while pureeing, tilt the pot slightly until the blender head is completely submerged in the sauce.
- Texture tip: If you prefer a "dhaba-style" chunky sauce vs. a "restaurant-style" creamy texture, instead of blending, pulse the sauce 3-4 times until it reaches your desired texture.
Frequently Asked Questions
Saag aloo is a vegan Indian recipe. It uses olive oil for the fat and contains only vegetables. It's warm comfort food you can feel good about eating.
A 10-ounce bag of frozen spinach is the perfect substitute for 12 ounces of fresh spinach. Just thaw it and squeeze out the excess moisture first to keep the curry from getting watery. The color will be a darker olive green, but the flavor is still just as delicious!
You can definitely make a large batch of this and freeze some to eat later. It can freeze for up to about 6 months in a freezer-safe container. When you are ready to reheat, you can pop it in the microwave for a few minutes or until it is warmed through. If you prefer, you can let it thaw in the fridge overnight and then reheat it on the stovetop.
Popular Spinach Recipes on the Blog
- Palak Paneer- A delicious spinach curry simmered with soft Indian cheese called Paneer.
- Chicken Saag- Curried spinach cooked with diced chicken, a must-have for Indian food lovers.
- Chana Saag- A cozy, creamy, gluten-free, and vegan chickpea curry with fresh baby spinach prepared in the Instant Pot.
- Spinach Rice- Basmati rice cooked with a ton of spinach either in the Instant Pot or on the stove!
- Sarson ka Saag- A traditional curry made with mustard greens and spinach, then, simmered and thickened with cornmeal.
- Spinach Dal- Dal Palak is a blend of split lentils and tender baby spinach prepared in the Instant Pot and tempered with ghee and Indian spices.
- Spinach Artichoke Dip- Enjoy this irresistibly rich and creamy dip made with spinach and lots of cheese.
Do you love to make vegetarian Indian recipes in your Instant Pot? Check out more Indian Vegetarian Recipes on the blog!
📖 Recipe
Authentic Saag Aloo in Instant Pot (Spinach & Potato Curry)
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Video
Ingredients
Pressure Cook
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 teaspoon minced ginger about ½-inch piece
- 1 tablespoon minced garlic about 3 cloves
- 1 cup onion (1 medium onion, chopped or sliced)
- 1 serrano chili (deseed or skip for mild)
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala homemade or store-bought
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon kashmiri red chilli powder (or Paprika)
- 12 oz. baby spinach
- 1 cup water adjust based on size of pot
- 2 cups russet or gold potato cubed in 1-inch pieces (1 large russet, or 2 gold)
Instructions
Instant Pot Pressure Cooker
- Coarsely chop or slice onions, mince ginger and garlic. Peel and chop potato in ½-inch cubes. Wash the baby spinach, if not pre-washed.
- Turn on the Instant Pot on Saute (high). When it displays 'hot', add oil and cumin seeds. When cumin seeds begin to sizzle, add onions and saute for 2 minutes. Add minced ginger and garlic, and saute another minute.
- Add salt and spices along with a few tablespoons of water, and stir well. Cancel Saute.
- Add 1 cup of water and scrape the bottom of the pot well. Add spinach and gently push it down to fit all in.
- Place the cut potatoes on a steamer basket and sprinkle ¼ teaspoon garam masala over them. Lower the steamer basket in the instant pot and place it over the spinach. Gently push it down so it fits well.
- Close the lid and cook for 4 minutes on Pressure cook or manual at high pressure, on sealing mode.
- After pressure cooking is done, release the pressure manually (QR). Using an immersion blender, puree the spinach mix. If the quantity is less for blending, tilt the pot a bit.
- Add the cooked potatoes in the pureed spinach curry. Serve hot with cumin rice or naan. Enjoy!
Stove-Top Recipe
- Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop.
- Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic. Add sliced onion and green chili, and sauté for a minute.
- Add salt, spices and stir well. Then, add ¾ cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.
- Meanwhile, take cubed potatoes in a microwave safe bowl and add 2 to 3 tablespoons water to it. Microwave it for 5 minutes, or until the potatoes are fork tender. Keep the potatoes aside for later.
- Open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix. Add a little water if needed.
- Add cooked potatoes to the pot and stir with the spinach curry. Serve hot with cumin rice or naan.
Notes
- Dark greens: Choose one or more of your favorite dark greens. I use baby spinach, but you can combine it with mustard leaves, collard, or kale if you like.
- Deglaze the pot: Before closing the lid of your Instant Pot, scrape off any brown bits stuck to the bottom. This helps in avoiding the burn notice.
- Pressure release: Do a quick release immediately after the pressure cooking is done. This prevents the potatoes from falling apart and the spinach from overcooking.
- Blending: I use an immersion blender to get a silky-smooth sauce. If you're using a regular blender, let the curry cool for 10-15 minutes before pureeing.
- To prevent the spinach from splattering while pureeing, tilt the pot slightly until the blender head is completely submerged in the sauce.
- Texture tip: If you prefer a "dhaba-style" chunky sauce vs. a "restaurant-style" creamy texture, instead of blending, pulse the sauce 3-4 times until it reaches your desired texture.
anne says
This turned out great. I have cooked a lot of Indian food so I wasn't sure without cashews or coconut milk or cream, but it was so yummy. And low in calories. Thank you! I will for sure make this again soon.
Aneesha Gupta says
That's awesome Anne! Thanks for taking the time to share your feedback. I hope you try and enjoy more recipes on the blog!
Denise says
Delicious! The first time I have ever made Indian food from scratch. It was so easy to follow and I learned so much. Thank you!
Aneesha Gupta says
That's wonderful Denise! I'm so glad you enjoyed this recipe, and I hope you try many more!
Michelle says
Can you use canned palak and/or canned green mustard leaves instead of fresh spinach?
Aneesha Gupta says
Hi Michelle, I highly recommend using fresh spinach. You can use frozen spinach if you can't find fresh, but I don't think canned spinach will do justice to this recipe.
srimayyia says
Really enjoying many of your North Indian recipes .
Aneesha says
Thank you, I hope you continue to enjoy more!
dana says
My word. i think (hope) i've fixed this, as i am about to bring it to a potluck. but i got a burn message right off the top and added another cup of water to fix that and gave it a great stir (that was during warm up). The potatoes weren't totally cooked, so transferred those to the microwave and the palak looked great, but was incredibly bitter. I've been looking at other websites on fixes for that. I've added 1/2 can of coconut milk and a bit of powdered sugar and i think it's palatable. i wonder if the "burn" (i was right there, so caught it on time) had something to do with the bitterness?
Aneesha says
Hi Dana, Given that you got a burn message AND the potatoes didn't cook through, I suspect the cooker wasn't sealed well which caused both those issues. I recommend checking your seal. Maybe it wasn't placed well or needs to be replaced? And yes, the burn caused the bitter taste.
Emily says
I did the stove top recipe and it was so good! I added an Indian bay leaf (tej patta?) because I had it on hand. I will definitely make this again!
Aneesha says
Awesome! I'm so glad you enjoyed it, Emily. Thanks for taking the time to rate the recipe ????????
Tim says
Aneesha, I'm a big fan of the entire site and especially your saag/palak recipes. I'm sure it's not traditional, but would love to make this recipe with cauliflower (not a bitg potato fan). Gobi Saag? Do you think it'd work? Any tips?
Aneesha says
Hi Tim, you can use the same recipe and simply replace the potato cubes with cauliflower florets, and reduce the pressure cooking time to '0' minutes. Let me know how it goes. Enjoy!
Parm says
Is it possible to use Vitamix vs. Immersion blender (don’t have one)? Thank you
Aneesha says
Hi Parm, yes, you can use Vitamix, however, wait for the saag mixture to cool down a bit before transferring it to the blender jar. Enjoy!
Rika says
Can you double this recipe and cook for the same time in the instant pot?
Aneesha says
Hi Rika, yes, you can double this recipe with the same cooking time. enjoy!
Jen says
I made this tonight and it was FANTASTIC! Who needs to go to the local takeaway! Yum! Thank you for making this white lady feel capable! Deeee-lish!
Aneesha says
Awww.. thank you for your sweet words. I'm so glad you enjoyed this recipe 🙂 Thanks for taking the time to rate the recipe!
Elsie says
This was delicious, thank you so much! ????
Aneesha says
Hi Elsie, thank you, I'm so glad you enjoyed the recipe!
Jacob says
Just made the recipe and loved how it turned out.
Aneesha says
Hi Jacob, thank you, I'm so glad you enjoyed it!
Rupali says
Really enjoying many of your North Indian recipes that I can easily make in my IP. I made this one tonight and it was very good. Thank you so much for posting these recipes - I hope to try more soon.
Aneesha says
Hi Rupali, thank you so much, I'm so glad you enjoyed this recipe and hope you enjoy the others too! I'd love to hear what you try next. Thanks again!
Roberto says
Aneesha,
I'm excited to make your recipe as the first and only time my wife had this was at a restaurant in New Delhi. I was wondering, as my wife is on a protein kick, what are your thoughts on adding chicken to the curry? I was thinking of salting some chicken breast the day before and the day of, drying it off, cubing it, browning it in ghee (instead of olive oil), and taki it out before adding it again after the curry is made to cook it through. Then I had the thought of frying the softened potatoes to get a color on them as well? What are your thoughts on this? Anything I should worry about with flavors clashing or textures being off?
Aneesha Gupta says
Hi Roberto, I love all your customizations! For protein, you can substitute potato cubes with paneer or tofu cubes. Your idea of chicken pieces will work too, I recommend adding a little salt and a pinch of garam masala while sautéing it. As for browning the potatoes, go for it- that sounds delicious as well! Let me know how these customizations play out! Enjoy!!