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Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry, ready in 25 mins. Serve this easy side with dals or curries or add to a bowl. Saucepan option. Vegan Gluten-free Recipe.
When Sweet Potatoes and Chard meet, you make Saag Aloo. Saag means greens or a dish made of greens, and Aloo is potatoes. I use Chard for the greens in this dish. Spinach, mustard or a mix with baby kale and other greens will work too. For the Aloo, I use sweet potatoes. Regular potatoes will work as a direct substitution as well.
A simple start with onion, ginger, garlic, some spices, then some non dairy yogurt or vegan cream of choice, pressure cook and done. Takes just 10 minutes to put together then pressure cook and wait 5 mins to release. Serve this easy Saag Aloo with Dals or bean curries. Pictured here with Punjabi Dal fry made with Moong Dal. Yuhmm!
The recipe can easily be made nut-free and in a Saucepan(instructions in the Recipe notes). Add some cooked chickpeas or lentils to make it into a meal.
More Instant Pot Recipes:
- Instant Pot Potato Chickpea Spinach Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP.
- More Instant Pot Recipes!
Step by Step Photos
Assemble the ingredients, chop and set aside.
Toast the spices, then add onion and garlic and cook to golden. Then add in the tomatoes and greens.
Fold in sweet potatoes and non dairy yogurt, mix in. Close the lid and Pressure cook.
Serve with Dals or bean curries.
Instant Pot Saag Aloo - Sweet Potato & Chard Curry
Ingredients
- 1 tsp oil, or use 2 tbsp water or broth to saute
- 4 cloves of garlic, finely chopped
- 2 tsp minced ginger
- 1 small onion, chopped
- 1 tsp ground cumin, , or 1/2 tsp cumin and 1/2 tsp coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/3 tsp cayenne
- 1 or 2 whole cloves, (or use 1/8 tsp ground cloves)
- 1/2 tsp turmeric
- 3/4 tsp salt
- 2 cups cubed sweet potato, , or regular potatoes
- 2 cups packed chopped chard, , spinach or a mix of greens
- 1/2 cup water, use 3/4 cup for saucier
- 1/2 cup non dairy yogurt or full fat coconut milk
- lemon and cilantro for garnish
Instructions
- Heat oil in Instant pot on saute. When hot, add the garlic and ginger and mix and cook for 30 seconds. (Or use a tbsp of broth to saute).
- Add the onion and pinch of salt. Mix and cook for 2 minutes. Deglaze with a tbsp of water if needed, stir frequently.
- Add the spices and salt and mix in for a few seconds.
- Add the sweet potatoes, greens, water and yogurt and mix well to combine.
- Cancel saute, close the lid and pressure cook for 4 mins (manual hi). Then Release the pressure after 5 mins
- Add some coconut milk or cashew cream for creamier if needed. Taste and adjust salt and flavor. Add some garam masala if needed. Garnish with lemon and cilantro. Serve with dals, beans or curries.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The flavors were delicious but it came out really watery (I used 3/4 cup water because I wanted it to be saucy). How can I make it thicker?
Use less liquid and use non dairy milk or cashew milk. The moisture from the veggies and greens also adds to the dish and that can vary.
I would like to double the recipe for my family of 6, would I need to double all the ingredients including the water and will it affect cooking time?
Cook time will be the same. Usually everything will double except water and heat (cayenne, chili etc) for most recipes. Use a bit less water (3/4 cup) and 1.5 times the heat instead of double
Thanks for your timely answer. It was delicious. I added 1/2 C red lentils + 1.5C water (for extra liquid). We all loved it!!!Your recipes are always spot-on.
yay!!
forgot to mention that you need a bit more salt and spices 🙂
How much more salt and spices would you recommend if adding the lentils?
double the spices and 1/2 tsp more salt. taste and adjust for salt later
Hi Richa. I am ready to make this today, but have a question. Since you mentioned adding cooked lentils . . do you think I can throw some uncooked red lentils in? Would I need to adjust the amount of liquid? Thanks. <3
yes if using red lentils, use uncooked. you would need to add more liquid about double the amount of lentils.
Thanks for your timely answer. It was delicious. I added 1/2 C red lentils + 1.5C water (for extra liquid). We all loved it!!!Your recipes are always spot-on.
Hi Richa!! What a great recipe! Quick and Soo delicious!! I love the spinach and sweet potato combo! And the instant pot makes it so easy to make! Va re va!
I can’t wait to try this, Richa! Could we use frozen spinach for this recipe?
yes
If I don’t have whole cloves but do have ground cloves how would I substitute?
use a good dash of ground cloves. (scant 1/8 tsp)
Wow! Looks great! Going to market for a few supplies and making this today! Thanks Richa!😋
Are you going to write an Instant Pot cookbook or ebook? I’d definitely buy it.
Eventually. If it wasnt so exhausting, i would have already started working on it. 🙂 Till then there are a bunch of recipes here already https://veganricha.com/category/instant-pot
I also hope you do an instant pot Indian cookbook. There are many recipes on your website but I think a lot of people, including myself, would buy it.
Dear Richa, do you think I could use homemade cashew cream instead of the coconut milk? Will it be damaged by the cooking?
Yes use cashew milk. Add it after opening the lid and mix in. If the food is hot enough you won’t need to sauté it and the milk will thicken in a minute or so
Thank you, I will do that! ☺️
This sounds delicious and easy. I’ll be making this soon. Thanks Richa!
Thank you Sue! it is a super simple one.