Fast Curries
Easy pressure-cooked spinach! The finest and easiest way to cook delicious fresh spinach. This Kashmiri Palak Curry – Instant Pot Spinach is the ideal side dish to pair with your next meal.
The benefits of spinach leaves are substantial. They are economical, nutrition packed, filling, and delicious. They have abundant vitamins (A, C and K), are rich in antioxidants, and have magnesium, iron and manganese.
As comfort food goes, you can’t find a better example than this savory leafy green.
What type of Spinach have I used for Kashmiri Palak Curry: Instant Pot Spinach?
I have used fresh baby spinach. Can I use regular spinach too? Certainly! However, using baby spinach eliminates the step of chopping the spinach leaves. I have just thrown in spinach in the IP and blended it later. If you are using regular spinach, I recommend chopping the leaves.
How to Make Kashmiri Palak Curry: Instant Pot Spinach?
This easy Kashmiri Palak Curry: Instant Pot Spinach takes under 15 minutes from start to finish. Here’s how to make it:
Firstly, rinse the baby spinach well in cold water. There is no need to chop it. We will blend it later. Additionally, you can use regular spinach instead of baby spinach. If you don’t have an immersion blender then chop the spinach finely, while using regular spinach.
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, Kashmiri chili powder, salt and 1/2 cup water. Stir well.
Press cancel. And, secure the lid on the pot and select manual/high pressure for 3 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 the serrano peppers. This recipe calls for the dish to be slightly flowy. If you want it too less watery you can select sauté and the water evaporate for a few minutes.
Finally, transfer to a serving bowl and enjoy with steamed rice or roti.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry
Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru
Butternut Squash Curry – Instant Pot Indian Squash
Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry
Kashmiri Palak Curry: Instant Pot Spinach
Equipment
- Pressure Cooker
Ingredients
- 1 pound baby spinach (454 grams)
- 6 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 tsp ground fennel (saunf powder)
- 1/2 tsp ground ginger (sonth)
- 1 tsp ground cumin (jeera powder)
- 1 and 1/2 tsp kashmiri chili powder
- 3/4 tsp salt
- 1/2 cup water
- 2 serrano peppers, whole, small (hari mirch, optional)
Instructions
Prep
- Firstly, rinse the baby spinach well in cold water. There is no need to chop it. We will blend it later. Additionally, you can use regular spinach instead of baby spinach. If you don’t have an immersion blender then chop the spinach finely, while using regular or baby spinach.
Cook
- Select sauté on the Instant Pot. 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.
- Once it shrivels, add in ground fennel, ground ginger, ground cumin, Kashmiri chili powder, salt and 1/2 cup water. Stir well.
- Press cancel. Secure the lid on the pot and select manual/high pressure for 3 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 the serrano peppers. This recipe calls for the dish to be slightly flowy, not super dry. If you want it too less watery you can select sauté and the water evaporate for a few minutes. But i like it with a little gravy.
- Transfer to a serving bowl and enjoy with steamed rice or roti.
