Fast Curries
Instant Pot Palak Matar – Instant Pot Kashmiri Spinach Peas Curry is an example of a healthy vegetable recipe that can be prepared without applying too much effort. As many of the ingredients in this recipe can be found in your pantry or refrigerator, you can likely prepare this recipe for dinner tonight.
The dish is flavorful; and the combination of spices is ideal. And picture this, it only took me less than 20 minutes to complete everything.
If you love vegetables with a lot of savor, this is definitely the side dish for you.
This spinach would go really well with almost any main protein. Also try it rice or roti (tortilla) for an easy and delicious way to get some more vegetables in.
What ingredients do I need to make Instant Pot Palak Matar – Instant Pot Kashmiri Spinach Peas Curry?
Oil, spinach, serrano peppers, asafoetida ground ginger, ground fennel, salt, ground cumin, peas and water.
Spinach and peas:
I have used fresh baby spinach. Can I use regular spinach too? Certainly! I have used frozen peas.
How do I make Instant Pot Palak Matar – Instant Pot Kashmiri Spinach Peas Curry?
Firstly, rinse the spinach well in cold water and chop it coarsely. Make sure it’s very clean.
Secondly, select sauté on the Instant Pot. Thirdly, add in oil to the pot. Further, add in asafoetida.
Next in 30 seconds, add in spinach and stir well. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. Moreover, the spinach should shrivel.
Subsequently add in ground fennel, ground ginger, ground cumin, salt and 1/2 cup water. Stir well.
Press cancel. And, secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure.
Open the lid and add using an immersion blender coarsely blend the spinach for a few seconds. Also, don’t blend it super fine. It needs to have some texture. If you don’t have an immersion blender you can use a potato masher or the back of a ladle.
Furthermore, add in frozen peas and serrano peppers. Stir well.
Again, secure the lid on the pot and select manual/high pressure for 4 minutes. When done quick release the pressure. Finally, transfer to a serving dish and enjoy.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other recipes:
Instant Pot Kashmiri Rajma – Rajma Masala Instant Pot
Instant Pot Kashmiri Paneer – Spicy Paneer Curry
Instant Pot Palak Matar – Instant Pot Kashmiri Spinach Peas
Ingredients
- 10 cups spinach (chopped coarsely) (baby or regular spinach)
- 4 tbsp oil
- 1/4 tsp asafoetida (heeng)
- 1/2 tbsp ground fennel (saunf powder)
- 1/2 tsp ground ginger (sonth)
- 1 tsp ground cumin (jeera powder)
- 1 tsp salt
- 1/2 cup water
- 1 cup peas (frozen)
- 3 serrano peppers (small) (hari mirch small, optional)
Instructions
Prep
- Rinse the spinach well in cold water and chop it coarsely. Make sure it's very clean.
- Rinse and slit the serrano peppers, into 2 halves lengthwise.
Cook
- Select sauté on the instant pot. Add in oil to the pot. When the oil is hot, add in asafoetida.
- Next in 30 seconds, add in spinach and stir well. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently and let it shrivel.
- Add in ground fennel, ground ginger, ground cumin, salt and 1/2 cup water. Stir well.
- Press cancel. Secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure.
- Add in frozen peas and serrano peppers. Stir well.
- Secure the lid on the pot and select manual/high pressure for 4 minutes. When done quick release the pressure. Finally, transfer to a serving dish and enjoy with steamed rice or roti.
