Instant-Pot Winter Saag (Stovetop recipe also included)

Instant Pot Winter Saag (Stovetop recipe also included)

Shivangi Rao
By Shivangi Rao
Course Entrees, Instant-Pot, Side Dish, Vegetarian Dishes
Servings 2

Ingredients
  

  • 1 16 oz package of frozen blue curled kale
  • 1/2 10 oz. bag of fresh arugula or any other green
  • 1 can of diced tomatoes
  • 1 yellow onion chopped
  • 2-3 tbsp ghee or cooking oil of choice
  • 3-4 cloves garlic grated
  • 1- inch piece ginger grated
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric
  • 1 pinch of dried fenugreek leaves
  • 1/2-1 tsp salt
  • 1 tsp ground cumin powder
  • 1 tsp garam masala
  • 1/4 tsp black pepper
  • 1/2 can of full-fat coconut milk

Instructions
 

Instant-pot Instructions:

  • Press the saute mode on your Instant Pot. Add in oil once heated, followed by onions, cumin, turmeric, red chili powder, garam masala, garlic, and ginger and saute until onions are cooked down.
  • Add in diced tomatoes and continue to saute.
  • Add in greens, salt, and pepper. Mix well.
  • Turn Instant Pot to High-Pressure Cook for 12 minutes. Make sure the pressure valve is set to sealing.
  • Once it’s done pressure cooking, turn the valve to venting. Let all the pressure out.
  • Open the lid once the pressure is fully released.
  • Add in coconut milk and kasoori methi.
  • Use an immersion blender and blend all of the items in the pot until creamy. If you don’t have an immersion blender, remove the content from the pot into a blender and blend until creamy.
  • Sprinkle paprika on top as a garnish/for color. You may also garnish with chopped red onions and/or slices of jalapenos depending on your tolerance for heat.
  • Serve hot with buttery naan, rice, cooked cauliflower rice, or siete foods paleo tortillas.

Stovetop Instructions:

  • Place frozen kale and fresh greens in a pot on medium heat and add a little water until it begins to cook down/wilt
  • In the meanwhile, place oil in a pan on medium heat. Add onions, cumin, turmeric, red chili powder, garam masala, garlic, and ginger and saute until onions are cooked down.
  • Add in diced tomatoes and continue to saute.
  • Add this mixture of onions/tomatoes to the pot of wilted greens and mix well.
  • Add salt and pepper to taste into the pot, as well as coconut milk and dried fenugreek, and stir well.
  • Use an immersion blender and blend all of the items in the pot until creamy. If you don’t have an immersion blender, remove the content from the pot into a blender and blend until creamy.
  • Sprinkle paprika on top as a garnish/for color. You may also garnish with chopped red onions and/or slices of jalapenos depending on your tolerance for heat.
  • Serve hot with buttery naan, rice, cooked cauliflower rice, or siete foods paleo tortillas.
Tried this recipe?Mention @raodyrecipes if you like it!
0

Leave a Reply