8cups/ 250 grams packed kale + collard greens + mustard green combination *or your choice . see notes
1tablespooncooking oil of choice *see notes
2green chilies deseeded & chopped
1tablespoonminced garlic or garlic paste
1 teaspoon kasoori methi, dried fenugreek leaves
For corn flour paste
1/3rd cup water / plant based milk of choice *
1.5tablespoonyellow corn flour / makki ka atta/ masa harina
Switch on the Instant Pot on Sauté mode.
Add in oil.
Wait for 30 seconds to warm up and then add cumin seeds and onions.
Sauté onions for 2 minutes or until translucent.
Add in the ginger garlic green chilies and sauté for 1 minute.
Add in garam masala and stir in for 10 seconds.
Add in ½ cup water now.
Now slowly add in the greens in batches.
Press the greens down with the spoon so that it wilts and follow with more greens until everything fits into the pot. It shouldn’t take more than a minute.
Press cancel to cancel Sautee mode.
Close the IP with the lid, knob on SEALING position.
Press MANUAL HIGH 5 minutes.
Once the pin drops down open the IP.
Now with the help of immersion blender blend the mixture until smooth.
OR You may blend it in the pot blender after it cools down.
Switch the Instant Pot on the Saute mode again.
Whisk the yellow corn flour/ makki atta with water and add it to the pureed mixture.
Stir for a minute until it thicken a bit .
Add in kasoori methi.
Give a taste test and adjust seasoning if necessary.
Stir in some pressed and cubed tofu. ( You may pan fry them before adding if desired).
Mix well with the gravy.
Switch on the IP on sauté mode again and cover it with a simple lid. ( as the saag tends to splatter )
Let the gravy simmer for 1 minute covered and the switch off the Instant Pot.
This is for tofu to absorb the flavors.
Open the lid, give it a stir.
Serve warm with roti or rice.
Just before serving add in a splash of freshly squeezed lemon and dollop of butter. ( Important of great taste ).
If using only Spinach the cook time is Manual High 2 minute Quick Release.I have used kale, collard greens and mustard greens which takes time to wilt.I have used baby spinach in the bag and kale that comes in the bag already plucked and washed.For Collard greens and mustard greens I have roughly torn the leaves discarding the stems.Rinse and drain the leaves well. In addition to spinach use mixed greens of your choice ( seasonal availability) You may use frozen spinach to make this saag too.The spice level of this curry is 4/5 . 5 being hot.Adjust chilies to your taste or skip if you don’t like spicy.Add coconut milk if desired for extra creaminess.If you do not have yellow cornflour then add 1/3rd cup coconut cream.If you find saag a bit bitter, stir in 2 teaspoon sugar and some cream .Serve saag as is with a generous squeeze of lemon, dollop of butter, jaggery on the side, chilled yogurt and makki roti or tortillas of choice or rice.If you consume dairy then –Feel free to use ghee instead of oil as the authentic version uses ghee.Sub tofu with paneer.