Instant Pot Saag

This is my favorite thing to make when I discover mustard greens in our CSA veg box.  If I'm feeling fancy, I'll buy some paneer cheese to add at the end.  I like it over rice, with pita chips or naan, or even as a veggie dip.

• 2 tablespoons ghee (or butter)
• ▢ 2 onions diced
• ▢ 4 teaspoons minced garlic
• ▢ 2 teaspoons minced ginger

Spices

• ▢ 2 teaspoons salt, to taste
• ▢ 1 teaspoon coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon garam masala
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon cayenne (adjust to taste, I don't use any)
• ▢ ½ teaspoon turmeric
• ▢ 1 pound spinach, rinsed
• ▢ 1 pound mustard leaves, rinsed
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Instructions

 

• Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.
• Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.
• Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
• Naturally release pressure.
• Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).