Easy Pressure Cooker Saag Aloo

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Saag aloo is one of my favourite take away dishes! Now you can make your own version quickly and easily in a pressure cooker or instant pot so you can have this vegetarian dish any night of the week.

Since Will and I got a pressure cooker we’ve been experimenting with different dishes to make in it. We’ve found that curries are one of the things that come out really well in it. There’s something about cooking under pressure that seems to lock in extra flavour.

I’ve already posted this awesome pressure cooker curry with potato and aubergine a few weeks ago and we’ve been making it regularly ever since. And if you want to try something other than curry then give this pressure cooker pasta with Mediterranean vegetables a go. YUM.

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Close up of saag aloo in a pressure cooker with a blue background

My all time favourite take away is Indian food. If we’re going to treat ourselves to take out then we nearly always get pizza or curry. Pizza if we just want pure carbs on carbs and curry if we want flavour and spicy comfort.

When I was still at university and Will would come to visit me we’d always order from the same Indian take away, we’d always order the same thing (including a side of saag aloo) and it was so super delicious.

Metal bowl of saag aloo with rice, topped with coriander leaves on a patterned tea towel

Then when we moved to London it took us so long to find a good option for Indian take away. Like years. And it was awful because we just kept ordering and being disappointed and it was the worst.

Finally, we’ve now found somewhere that does delicious curries and is one of our favourite places to get food from. But the one plus side in all this is that it meant we got pretty good at making our own versions of our take away favourites like this recipe.

What is saag aloo?

It’s a curry made from potato cooked in a spinach based sauce, popular in Punjabi cuisine.

Metal bowl of saag aloo with white rice on a patterned towel

We always get this dish as a side to our take away curries but I love it so much that for this we decided to make it the main part of our meal.

Why we love this saag aloo recipe:

  • First off it’s so quick to make because it’s made in the pressure cooker but even if you don’t have a pressure cooker it’s still quick to make on the stovetop (scroll down for instructions)
  • It’s suitable for vegans which makes it great for a weeknight
  • It’s healthy and full of vegetables
  • It works as a side dish with other curry dishes or as a main dish served with rice


  • Olive oil
  • Garlic
  • Red Onion
  • Green Chilli
  • Frozen Chopped Spinach
  • Ginger
  • Potatoes
  • Dried Coriander
  • Cumin: We used ground cumin but you could toast cumin seeds and then grind them if you prefer
  • Turmeric
  • Salt

Two metal bowls of saag aloo with rice and coriander leaves on a patterned towel with a pressure cooker to the side

One of my favourite things about this curry is the way the spinach kind of becomes part of the sauce and helps to add bulk to it plus it’s healthy!

I replicated this in my halloumi curry with spinach as well to create one of my favourite curry sauces.

Can you make this recipe in a slow cooker?

Yes! This would work in a slow cooker really well. If you have a slow cooker which has an insert you can put on the hob or has a browning function then fry off the garlic, onion, chilli and ginger first then add the spices, potato, spinach and add a little water (about 50ml/1/4 cup).

Otherwise just add all the ingredients (apart from the olive oil) to the slow cooker with the water. Cook on medium for 3-4 hours, depending on what size you cut your potato.

Can you make this curry on the stovetop?

You totally can. Simply heat the olive oil over a medium heat and add the onion, fry for a couple of minutes then add the garlic, ginger and chilli. Fry until everything is soft then add the potatoes and spices, stir until everything is coated in the spices.

Add 500ml of water or stock and cook until the potatoes are soft (you might need to add a little more liquid if it looks dry). Add the spinach a couple of minutes before the potatoes are done.

Saag aloo in a pressure cooker with a blue background

So we played around with this recipe a few times because it’s quite tricky to get potatoes not to turn to mush in a pressure cooker. We found that 3 minutes worked the best and the texture of the potatoes actually turned out really nicely.

We use a pressure king pro for this but any instant pot or pressure cooker will work. If you have the same pressure cooker as me then make sure you grab my favourite pressure king pro recipes before you go!

Is this recipe vegan?

Yes! It’s vegan so everyone can enjoy it!

Can I use frozen spinach in this recipe?

Absolutely! I like to use frozen chopped spinach because it mixes in perfectly with the sauce plus it’s cheap and I can keep it on hand so I can have this curry whenever I fancy it!

If you prefer to use fresh spinach I would roughly chop the leaves and add them to the pressure cooker after everything else has cooked. Return the lid to the pot and allow a few minutes for the spinach to wilt before serving.

Can you freeze saag aloo?

We have successfully frozen this recipe. The potatoes can take on a slightly different texture but it still tastes great! Simply pack up in Tupperware containers and place in the freezer once completely cooled. Defrost thoroughly before reheating.

Is this recipe healthy?

This recipe is really healthy. Full of vegetables and spices it’s really a great healthy alternative to a takeaway version.

Is this recipe spicy?

My recipe only uses one chilli so it’s pretty mild but if you wanted to up the spiciness just add another chilli!

Is this curry gluten free?

This recipe is completely gluten free.

Can you reheat it?

You can definitely reheat it, once it’s made you can keep it in a container in the fridge for 4-5 days. The flavours just develop and get even more delicious as time goes on!

Metal bowl of saag aloo with white rice topped with coriander leaves on a patterned tea towel

Two bowls of saag aloo with rice topped with coriander leavers next to a bowl of yoghurt and a pressure cooker on a blue background

Want more? Get all my other vegetarian recipes before you go or try one of the below:

Or try all of my other pressure cooker recipes!

How to make saag aloo:

Metal bowl of saag aloo with rice, topped with coriander leaves on a patterned tea towel

Easy Pressure Cooker Saag Aloo

Saag aloo is one of my favourite take away dishes! Now you can make your own version quickly and easily in a pressure cooker or instant pot so you can have this vegetarian dish any night of the week.
5 from 8 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 4 servings
Calories: 224kcal
Author: Amy Fulwood


  • 1 tbsp Olive Oil
  • 3 cloves Garlic crushed
  • 1 Red Onion chopped
  • 1 Green or Red Chilli finely chopped
  • 1 tsp Ginger grated
  • 300 g Frozen Chopped Spinach used frozen spinach leaves if you prefer
  • 6 medium Potatoes chopping into chunks
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Garam Masala
  • 1 tsp Turmeric
  • Salt
  • Water as needed
  • Fresh Coriander to serve


  • Put your pressure cooker on the saute setting and add the oil. Once the oil is hot add the onion, garlic, chilli and ginger and cook for a couple of minutes until softened.
  • Add the potatoes, coriander, cumin, garam masala and turmeric. Stir so that everything is coated in the spices, season with salt to taste. Add the spinach and enough water to reach the minimum line on your pressure cooker.
  • Cook on the stew setting for 3 minutes. Release the pressure and serve the saag aloo with rice and chopped coriander leaves.
Nutrition Facts
Easy Pressure Cooker Saag Aloo
Amount Per Serving
Calories 224 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 121mg5%
Potassium 1384mg40%
Carbohydrates 39g13%
Fiber 9g36%
Sugar 2g2%
Protein 9g18%
Vitamin A 8795IU176%
Vitamin C 38.1mg46%
Calcium 188mg19%
Iron 10.4mg58%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition information is an estimate and will vary depending on the exact ingredients used.

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  • Reply
    Karen @ Seasonal Cravings
    12/03/2018 at 11:30 AM

    5 stars
    I am loving my Instant Pot for quick and easy weeknight meals. I am amazed at how fast it cooks. This looks like it’s packed with flavor. I’ve been trying to incorporate more turmeric into my diet and this looks like a great way to do it!

  • Reply
    David @ Cooking Chat
    12/03/2018 at 11:37 AM

    5 stars
    I am also a big saag aloo fan. Your version looks like it turned out perfectly!

  • Reply
    12/03/2018 at 11:40 AM

    5 stars
    This looks incredible, saving this to my list of things to try!

  • Reply
    12/03/2018 at 11:53 AM

    Wow this looks amazing! What a great dinner my whole family would enjoy! and so easy to put together!

  • Reply
    12/03/2018 at 12:14 PM

    5 stars
    Pizza and curry, two amazing takeout foods! Love all the amazing ingredients in this. 🙂

  • Reply
    15/03/2018 at 12:18 PM

    5 stars
    I am so in love with my Instant Pot. It makes dishes like this so much easier to make without spending hours and hours cooking. Saag aloo is one of those dishes that I LOVE, and I’m so happy I can easily make it in the Instant Pot now!

  • Reply
    22/06/2018 at 4:21 PM

    5 stars
    My husband and I loved this recipe! I wrote it on a recipe card because it is going to be a regular dish in our household. Thank you.

    • Reply
      23/06/2018 at 12:00 PM

      This makes me so happy Shawn! Thank you 🙂

  • Reply
    28/09/2018 at 12:58 AM

    I dont have a minimum line on my pressure cooker. I’ve brought it to pressure with steaming with 1 cup before….would you think 1 cup is enough or I should cover all ingredients with water instead?

    • Reply
      28/09/2018 at 8:58 AM

      Hi Andrea, I think a cup should be fine. Any more than that and the saag aloo would probably be too watery 🙂

  • Reply
    Lisa N
    04/01/2020 at 4:02 PM

    Saag aloo is one of my favorite Indian meals and this recipe looks like the perfect option for a quick and flavorful meal! Just curious if the frozen spinach needs to be defrosted and/or drained before adding to the pot?

    • Reply
      04/01/2020 at 11:00 PM

      Hi Lisa, thanks for your comment! You don’t need to do anything to the spinach before adding it, just throw it in frozen!

  • Reply
    04/04/2020 at 8:11 PM

    Do I need to change anything if I use fresh spinach, and how much should I use? Thanks in advance, this looks amazing!

    • Reply
      27/04/2020 at 6:11 PM

      Hi Mel, I’d recommend stirring the spinach through after cooking if using fresh. It will wilt into the sauce after a couple of minutes.

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