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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.
My husband loves this dish so I made it for him this evening. It’s was so easy and quick and OMG absolutely delicious!!!!! This will defo be a regular dish in our house!!! I can’t wait to try out some of your other recipes!!! Thank you!!! X
Excellent – I appreciate it
It was super delicious!
thank you so much
I live how this recipe, as written, fits perfectly into the 3 quart instant pot. Richa, this recipe is absolutely delicious, and provides an easy way to eat healthy sweet potatoes and chard.
yay!
Would you share the recipe for the other side dish in the photo, looks like curry lentils, next to the rice?
Thank you!
It’s dal fry. Try either the regular dal fry or Punjabi Dal fry veganricha.com/?s=dal+fry
Hi Richa ji
just wanted to know , how does the chard taste like ?
Does it taste like Indian palak ? Or methi leaves ? , or amaranth leaves?
want to try the new veggie .
What can I substitute in place of sweet potato for low carb version?
Cauliflower. And use whichever greens you like. I like chard as it’s milder
Flavor than spinach
I have saved this recipe for weeks and finally got a chance to try it out! Amazing! I love saag aloo so much and now it will be eaten often in my house. Thank you very much for the easy to follow and delicious recipe!
yay! that’s what I love to hear
Hi Richa,
I see this in the main part of the post: “Toast the spices, then add onion and garlic and cook to golden. Then add in the tomatoes and greens.” But I don’t see tomatoes in the ingredients list. Would you suggest adding, like, 1 tomato? Or is it better without tomato.
Just curious! 🙂 Thanks so much & all the best.
We made this recipe regularly in the winter and spring when we were receiving sweet potatoes and greens in our CSA every week. It is easy to make and tastes delicious–the spices are so warming! We always add chickpeas to make it a one-pot meal (with basmati rice).
I’m so glad you enjoyed this! Thank you for the nice review! I love the chickpea addition!
ABSOLUTELY DELICIOUS! Not too heavy or spicy. Just yummy! I made it on the stovetop because I don’t have an Instant Pot. I used regular potatoes because my husband isn’t a fan of sweet potatoes, but I look forward to trying it with the sweet. I served over brown basmati rice, which was great, but I’ll try it with lentils next time for something different. Winning!
Thanks!! Perfect. I love brown basmati. Variety is the spice of life
This was one of the most delicious things I ever cooked. Thank you!
I’m glad you enjoyed it.