Indian feast! I made a bunch of Indian dishes for Jen’s birthday, all using the pressure cooker, to great success. Also pictured here (recipes to follow): chicken and chickpea masala, and dal (as well as some chickpea-only masala using previously-frozen sauce on the side for our vegetarian guest). Really liked this saag recipe, though I subbed kale and collards for the mustard greens because I couldn’t get any.
Note: to make this saag paneer, just stir in cubed paneer at the end and heat through. Whole Foods was out of paneer and I substituted farmers cheese, but it was too crumbly for my taste – fell apart in the sauce.
1 pound spinach, rinsed
1 pound mustard leaves, rinsed (I subbed half kale, half collards)
2 tablespoons ghee (I subbed butter)
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)
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 there’s 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.
Add a spoonful of khee on top to serve if desired (I did not).