A wonderful, easy, quick, green side dish, coated in a smooth, garlic-peanut infused sauce, this Spinach Garlic Peanut – Instant Pot Peanut Lehsuni Saag is the perfect easy side dish to pair with your next special meal!

What ingredients do I need to make Spinach Garlic Peanut – Instant Pot Peanut Lehsuni Saag?

Baby spinach, oil of choice, asafoetida (heeng), cumin seeds, garlic cloves, serrano peppers, peanuts, ground coriander, water, and salt.

What type of Spinach have I used for this recipe?

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 do I make this Spinach Garlic Peanut – Instant Pot Peanut Lehsuni Saag recipe?

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.

Next dry roast the peanuts. To dry roast the peanuts I placed them in a skillet and roasted them on low-medium heat for about 4 minutes. Keep stirring them regularly. Make sure that they don’t burn or else they will be bitter. Peanuts need to be golden brown. You can even roast them in the microwave or oven.

Transfer them in a bowl and let them cool. I used skinless peanuts. If you choose to use the ones with skin, peel the skin off by lifting and rubbing them with both hands until the skin easily peels off. Once cool, using a spice grinder coarsely grind them for a few seconds. They need to have texture so make sure not to grind the peanuts super fine. Additionally you can also use a mortar and pestle if you don’t have a spice grinder.

Ground peanuts — Spinach Garlic Peanut – Instant Pot Peanut Lehsuni Saag

Next rinse and finely chop the garlic and serrano peppers. Further, using a mortar and pestle grind the garlic and serrano peppers finely.

Cook:

When you are ready to cook, select sauté on the Instant Pot. Further, add in oil to the pot. Furthermore, add in asafoetida.

Moreover in 30 seconds, add in cumin seeds and let them splutter. Then in about 30 seconds add in the ground serrano peppers and garlic and let them sauté for a minute. Keep stirring intermittently.

Next, add in spinach and stir well. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. Moreover, the spinach should shrivel. Additionally, keep stirring intermittently to prevent the spinach from sticking to the pot. Once the spinach shrivels, add in salt, and ground coriander and stir well and let it sauté for 30 seconds.

Next add in water. Further 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.

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, select sauté and add in the ground peanuts. Stir well and let it sauté for a minute or two. This dish is not supposed to be soupy.

Finally, transfer to a serving dish and enjoy with naan, roti or as a side dish with rice.

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:

Easy Palak Aloo – Instant Pot Indian Spinach Potato

Mughlai Palak – Instant Pot Spinach with Onions

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

Spinach Garlic Peanut – Instant Pot Peanut Lehsuni Saag

Shilpa

Print Recipe

Prep Time 7

Cook Time 8

Total Time 15

Course Main Course, Side Dish

Cuisine Indian Food

Servings 3

Equipment

Pressure Cooker

Ingredients

1 pound baby spinach, (10 to 11 cups) (454 grams)
4 tbsp oil of choice
1/2 tsp asafoetida (heeng)
1 tsp cumin seeds (jeera)
4 serrano peppers, small (hari mirch), (2 and 1/4 tsp chopped)
6 garlic cloves (1/2 tbsp minced)
3/4 tsp salt
1/2 tsp ground coriander (dhaniya powder)
1/2 cup water
3/4 cup peanuts, unsalted and skinless (coarsely ground)

Instructions

Prep

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.
Dry roast the peanuts. To dry roast the peanuts I placed them in a skillet and roasted them on low-medium heat for about 4 minutes. Keep stirring them regularly. Make sure that they don’t burn or else they will be bitter. Peanuts need to be golden brown.
Transfer them in a bowl and let them cool. Once cool, using a spice grinder coarsely grind them for a few seconds. They need to have texture so make sure not to grind the peanuts super fine. Additionally you can also use a mortar and pestle if you don’t have a spice grinder.
Rinse and finely chop the garlic and serrano peppers. Further, using a mortar and pestle grind the garlic and serrano peppers finely.

Cook

Select sauté on the instant pot and adjust to normal. Add in oil to the pot. Furthermore, add in asafoetida.
Moreover in 30 seconds, add in cumin seeds and let them splutter. Then in about 30 seconds add in the ground serrano peppers and garlic and let them sauté for a minute. Keep stirring intermittently.
Next, add in spinach and stir well. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. Moreover, the spinach should shrivel. Additionally, keep stirring intermittently to prevent the spinach from sticking to the pot. Once the spinach shrivels, add in salt, and ground coriander and stir well and let it sauté for 30 seconds.
Next add in water. Further 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.
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, select sauté, add in the ground peanuts and stir well. Let it sauté for a minute or two. Keep stirring every 30 seconds. This dish is not supposed to be very soupy.
Finally, transfer to a serving dish and enjoy with naan, roti or as a side dish with rice.

Notes

On a scale of 1 to 5 in terms of spice levels I would place this dish at 3.5, with 1 being the lowest and 5 being the highest. You can reduce or eliminate the serrano peppers as per your spice tolerance.
I have used fresh baby spinach. You can use regular spinach too. 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.
If you don’t have an immersion blender then chop the baby spinach as well. You can then use a potato masher or spoon to crush them.
Use fresh garlic and not garlic paste.
Make sure that the peanuts don’t burn or else they will be bitter. Peanuts need to be golden brown.

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