What’s better than some creamy, dreamy Saag? Saag made in an INSTANT. Like, in an Instant Pot.
What is Saag?
I like to describe saag as the Indian version of creamed spinach; only the creaminess comes from the ghee. Saag translates to “pureed greens,” so you can essentially use any green vegetable to make saag. It’s a good clean out the fridge dish – you can use kale, spinach, brussels sprouts. If you’d like, go through the comments on this post to see what blog readers have used in their saag. To make authentic Punjabi saag, you will want to use a combination of mustard greens (“sarson”) and spinach (“palak”). I prefer to use equal parts of spinach and mustard greens to make my saag. This is the version of saag that I grew up eating, and it’s the one that I prefer, but if you can’t find mustard greens, don’t worry, spinach will work just fine too. An all spinach saag will have a thinner consistency, though. I know this is probably more than you cared to know about saag, but it’s a subject I’m pretty passionate about. If I’m being honest, I’m basically passionate about all things food-related. If I’m being REALLY honest, I’m more passionate about eating food than I am cooking. That’s probably the reason I’m in love with my Instant Pot – because I get to spend more time eating and less time cooking. You can always add cooked meat or paneer to saag if you want – stir it in! And make sure to always top your bowl with extra ghee!
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