Saag is a Hindi/Punjabi word which translates to “greens” or “leaf-based.” For this particular recipe, I used a combination of spinach and mustard greens.
Set the Instant Pot to "Saute" mode. Place the oil or ghee in the pot, and add the minced garlic and ginger.
After 30 seconds, add the chopped tomatoes, garam masala, turmeric, cumin, coriander, salt, and pepper. Stir to incorporate the spices. Allow the tomatoes to soften, about 1 minute. If the spices begin to stick to the pot, add 1/4 cup water to deglaze the pot.
Add the mustard greens and when they begin to shrink with the heat, add the spinach leaves. Stir to incorporate and add the remaining 1 3/4 cups of water.
Close the lid, press "Cancel," and set the Instant Pot to "Pressure Cook" mode for 15 minutes.
When it has completed, allow it to naturally release for 10 minutes, and then quick release the pressure. When the pressure has been completely released, open the lid.
Add the tofu cubes into the greens and stir to incorporate. Season with any additional salt or pepper as needed.
Serve alongside brown rice, quinoa, or with a tortilla.
*Garam masala is spice mixture of ground cumin, coriander, cardamom, black pepper, cinnamon, cloves, and bay leaves. You can find ready-made mixes in most grocery stores or mix your own.