I don't love salads. There's something about them being cold that I just don't find satisfying for a meal. Because of this I'm always looking for ways to get more greens into my diet and this is one of my favorite ways to eat veggies. I absolutely love Sagg. It's also nice because it's suitable for vegans and I like having dishes I can share with my vegan friends, or those that might be dairy free.
Several handfuls of greens like spinach, kale, collards, chard or other greens
5 cloves Garlic chopped
1 tablespoon ginger fresh piece
1/2 Jalapeño Peppers
1 onion rough chopped
1 pounds spinach and greens
2 Tomatoes chopped
2 teaspoons Ground Cumin
1/2 teaspoon Cayenne (adjust as needed)
2 teaspoons Garam Masala
1 teaspoon Turmeric
1 teaspoon Salt
1/2 cup coconut milk
This dish is cooked using the Pot in Pot method where another smaller insert in placed into the instant pot. This dish cannot be cooked in the main inset successfully. It will not come to pressure because it doesn't have enough liquid and you will get a burn notice.
I suggest watching the video for an explanation of Pot in Pot cooking. For pot in pot cooking I advise purchasing instant pot inserts made specifically for that purpose. Alternatively, you can use a pyrex bowl or corning ware baking dish that fit into the main Instant Pot insert. Whatever you put into your Instant Pot must be baking safe.
When using the pot in pot method, you always add liquid the main insert of your instant pot. You never ever ever cook with your instant pot dry.
To make this Sagg you have two options:
1) you can cook it alone, by placing 2 cups of water in your main Instant Pot insert and setting your second pot on the provided rack
2) you can set your secondary pot on top of other food that will be cooking in your pot at the same time. I mention this method in my Indian Bowl Recipe. In this recipe chunks lamb and rice cook in the main insert while the Sagg cooks in the secondary pot. Since liquid is needed to cook the rice in the main pot, no additional liquid is added. This method allows you to make 2 separate dishes at one time.
Below are the instructions for Sagg using the Pot in Pot method.
Blend all the ingredients well and then pour the mixture into the insert.
If cooking this Sagg alone, add 2 cups of water to the main inset. Place the rack in the main insert and set the secondary pot on top. Cook for 3 mins. Release pressure and carefully remove the insert.
To cook Sagg as a side dish while cooking in the main insert:
Place the pot-in-pot insert on top of the rice and lamb mixture. Use the rack provided to prevent burring yourself when removing the insert.
Cook for 6 min under pressure and allow it to release naturally. Remove the insert carefully and now build your bowl.
(To make this sagg paneer, fry paneer cheese in a sauté pan and add chunks to the finished sagg.)