Saag Aloo - joe-possum/recipes GitHub Wiki
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 2 teaspoon minced ginger about ½-inch piece
- 1 tablespoon minced garlic about 3 cloves
- 1 medium yellow onion, chopped or sliced
- 1 serrano chili (deseed or skip for mild)
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon kashmiri red chilli powder
- 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)
Procedure
Coarsely chop or slice onions, mince ginger and garlic. Wash, 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 serrano pepper and saute for 2 minutes.
Add minced ginger and garlic, and saute an additional minute. The garlic should start to smell fragrant.
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 to avoid the 'burn' error. Add spinach and gently push it down to fit it all in.
Place the cubed 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 the timer goes off, release the pressure manually (quick release). Use tongs or oven mitts to remove the basket with the potatoes. Set them aside. Using an immersion blender, puree the spinach mix. If there is not enough liquid, you can tilt the pot slightly so the blender head is fully submerged in the sauce.
Add the cooked potatoes back in the pureed spinach curry and stir. Serve hot with cumin rice or naan. Enjoy!
ref: Spice Cravings, Saag Aloo
- Regional: Indian