Name: Dahi Lehsuni Palak – Instant Pot Garlic Spinach
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tbsp yogurt, plain ((dahi)); 2 tbsp chickpea flour; 2 tbsp water ((for making the paste)); 6 garlic cloves ((3/4 tbsp minced)); 1 pound baby spinach (454 grams); 4 tbsp oil of choice; 1/2 tsp asafoetida; 1 tsp cumin seeds; 3/4 tsp salt; 1 tsp red chili powder; 1/2 tsp ground coriander; 1/2 cup water ((for cooking))

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Dahi Lehsuni Palak – Instant Pot Garlic Spinach – A super easy and healthy recipe for a side everyone will love. Spinach with garlic, yogurt, chickpea flour (besan) and a few spices is a simple formula that lets spinach shine.

What type of Spinach have I used for Dahi Lehsuni Palak – Instant Pot Garlic 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 this recipe?

This easy Dahi Lehsuni Plaak – Instant Pot Garlic Spinach takes under 15 minutes from start to finish. Here’s how to make it.

To begin with mix the yogurt, chickpea flour and water well in a bowl. And set it aside.

Next finely mince the garlic. You can also use a garlic press.

Cook:

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 are using regular spinach then chop the spinach finely.

Secondly, select sauté on the Instant Pot. Thirdly, add in oil to the pot. Further, add in asafoetida. Moreover in 30 seconds, add in cumin seeds and let them splutter. Then in about 30 seconds add in and garlic and let it sauté for a minute. Keep stirring intermittently.

Next, add in spinach. 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, red chili powder, and ground coriander and stir well and let it sauté for 30 seconds. Further add in chickpea and yogurt mixture to the spinach. Mix well. Next add in water. Press cancel.

And, secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure. Open lid and blend with a blender.

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

Dahi Lehsuni Palak – Instant Pot Garlic Spinach

Shilpa

Dahi Lehsuni Palak – Instant Pot Garlic Spinach – A super easy and healthy recipe for a side everyone will love. Spinach with garlic and a few spices is a simple formula that lets spinach shine and will never go out of favor.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Cuisine Indian

Servings 3

Equipment

Electric Pressure Cooker

Ingredients

2 tbsp yogurt, plain (dahi)
2 tbsp chickpea flour (besan)
2 tbsp water (for making the paste)
6 garlic cloves (3/4 tbsp minced)
1 pound baby spinach (454 grams)
4 tbsp oil of choice
1/2 tsp asafoetida (heeng)
1 tsp cumin seeds (jeera)
3/4 tsp salt
1 tsp red chili powder (cayenne pepper)
1/2 tsp ground coriander (dhaniya powder)
1/2 cup water (for cooking)

Instructions

Prep

Mix yogurt with besan and 2 tbsp water and make a smooth paste. Set it aside.
Finely mince the garlic. You can also use a garlic press.

Cook

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 are using regular spinach then chop the spinach finely.
Select sauté on the Instant Pot. Add in oil to the pot. Further, add in asafoetida. Moreover in 30 seconds, add in cumin seeds and let them splutter. Then in about 30 seconds add in and garlic and let it sauté for a minute. Keep stirring intermittently.
Add in the spinach. 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, red chili powder, and ground coriander and stir well and let it sauté for 30 seconds.
Further add in chickpea and yogurt mixture to the spinach. Mix well. Next add in 1/2 cup water. Press cancel.
And, secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure. Open lid and blend with a blender.
Transfer to a serving bowl and enjoy with steamed rice or roti.

Notes

On a scale of 1 to 5 in terms of spice levels I would place this dish at 3, with 1 being the lowest and 5 being the highest. You can reduce or eliminate the red chili powder as per your spice tolerance.
I have used fresh baby spinach. You can use regular spinach too. 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 please chop baby leaves prior to cooking as well. You can then use a potato masher or spoon to crush them.

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