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Spinach Potato Curry

Ingredients

250 grams mustard leaves (1 bunch)
250 grams spinach (1 bunch, frozen is fine)
300 grams onion (2 medium onions)
300 grams potatoes (2 medium potatoes)
1 tbsp olive oil
0.5 tbsp ginger
0.5 tbsp garlic
2 green chili peppers (optional)
0.25 tsp kala namak (optional)
1 tsp salt
1 tsp cumin
1 tsp coriander powder
0.5 tsp turmeric
0.5 tsp garam masala
0.5 tsp chili powder
0.5 cups water

Method

Prep your ingredients. Rinse the greens, roughly chop, then set aside. Dice the onion. Peel and dice the potatoes. Peel and mince the garlic, ginger, and green chili peppers. Combine all the spices except the kala namak in a spice grinder, and pulse to a fine powder.
Put the Instant Pot on sautée mode. Heat the olive oil. Add the onion, cook until translucent.
Turn the pot off. Add the remaining, and gently mix, pressing the greens down a bit. Pressure cook on High pressure for 5 minutes. Then, let the pressure release naturally for 5 minutes.
Blend the ingredients to a creamy texture. If you'd like, you can avoid blending the potatoes.

Notes

Note that if you don't have mustard greens, you can double the amount of spinach instead.
Based on Saag Aloo in Instant Pot (Spinach Potato Curry) - Piping Pot Curry

Nutrition Data

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  "serving": "1 serving"
}

{
  "nutritionEntries": []
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  "name": "Spinach Potato Curry",
  "lastEditedTime": "2024-10-15T14:16:53.639Z",
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  "ingredients": [
    "250 grams mustard leaves (1 bunch)\n",
    "250 grams spinach (1 bunch, frozen is fine)\n",
    "300 grams onion (2 medium onions)\n",
    "300 grams potatoes (2 medium potatoes)\n",
    "1 tbsp olive oil\n",
    "0.5 tbsp ginger\n",
    "0.5 tbsp garlic\n",
    "2 green chili peppers (optional)\n",
    "0.25 tsp kala namak (optional)\n",
    "1 tsp salt\n",
    "1 tsp cumin\n",
    "1 tsp coriander powder\n",
    "0.5 tsp turmeric\n",
    "0.5 tsp garam masala\n",
    "0.5 tsp chili powder\n",
    "0.5 cups water\n"
  ],
  "method": "*   Prep your ingredients. Rinse the greens, roughly chop, then set aside. Dice the onion. Peel and dice the potatoes. Peel and mince the garlic, ginger, and green chili peppers. Combine all the spices except the kala namak in a spice grinder, and pulse to a fine powder.\n*   Put the Instant Pot on sautée mode. Heat the olive oil. Add the onion, cook until translucent.\n*   Turn the pot off. Add the remaining, and gently mix, pressing the greens down a bit.  Pressure cook on High pressure for 5 minutes. Then, let the pressure release naturally for 5 minutes.\n*   Blend the ingredients to a creamy texture. If you'd like, you can avoid blending the potatoes.\n",
  "notes": "*   Note that if you don't have mustard greens, you can double the amount of spinach instead.\n*   Based on [Saag Aloo in Instant Pot (Spinach Potato Curry) - Piping Pot Curry](https://pipingpotcurry.com/saag-aloo-instant-pot/)\n",
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