Instant Pot Saag Aloo (Spinach Potato Curry)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A North Indian spinach and potato curry made in the Instant Pot with aromatic spices like cumin, coriander, and garam masala. Ready in 30 minutes, it's a warming vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 2 Green Chili Pepper (optional, adjust to taste)
- 1/2 tablespoon Ginger (grated)
- 1/2 tablespoon 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 )
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt
- 1/2 teaspoon Garam Masala
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 665mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1567mg
- Calcium
- 174mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.