Instant Pot Saag

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 tsp Coriander
  • 4 Garlic cloves
  • 1 2-inch knob Ginger
  • 2 Onions, medium
  • 1 lb Spinach

• Condiments

  • 1 lb Mustard, leaves

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne
  • 1 tsp Garam masala
  • 1 Pinch Kasoori methi
  • 2 tsp Salt
  • 1/2 tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 2 tbsp Ghee

Found on myheartbeets.com

Description

Ingredients

• 1 pound spinach, rinsed
• 1 pound mustard leaves, rinsed
• 2 tablespoons ghee (plus extra for serving)
• 2 medium onions, diced
• 2-inch knob ginger, minced
• 4 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon cayenne
• ½ teaspoon black pepper
• Pinch of kasoori methi (dried fenugreek leaves)

Directions

• Press the saute button on the Instant Pot, then melt the ghee.
• Once the ghee melts, add the onion, ginger, garlic and spices to the pan and stir-fry for 2-3 minutes. Then add the spinach, stirring until it wilts and theres enough room to add the mustard greens.
• Press the keep warm/cancel button, then put on the lid and press the poultry button and let this pressure cook for 15 minutes.
• Once the Instant Pot releases the pressure, add the contents to blender, blend to desired consistency, then pour it back into the Instant Pot on the keep warm setting until ready to serve.
• Serve with a spoonful of ghee on top.