If you’re looking for a healthy and delicious side dish that is quick and easy to make, try this Kashmiri Tamatar Palak Matar – Instant Pot Spinach and Peas recipe. I love recipe so much because: it comes together in a flash, it’s made ready-to-use frozen peas and uses only the instant pot (talk about easy clean-up!).
What will you need to make Kashmiri Tamatar Palak Matar – Instant Pot Spinach and Peas?
Oil, asafoetida (heeng), spinach, salt, kashmiri chili powder , ground cumin , tomatoes, frozen peas, and kashmiri tikki masala (optional).
How do I make this recipe?
First, 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.
Second, puree the tomatoes in a blender and set them aside.
Cook-
In order to make the Kashmiri Tamatar Palak Matar – Instant Pot Spinach and Peas, we need to select sauté on the instant pot. When the oil is hot, add in asafoetida, and chopped 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. Furthermore, add in salt, Kashmiri chili powder, ground cumin, ¼ cup water, and stir well.
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.
Further, add in pureed tomatoes and let them sauté for about 2 to 3 minutes until the raw tomato odor is eliminated.
Finally add the frozen peas, secure the lid on the pot and pressure cook for 3 minutes. When cooking is complete, use quick release to depressurize. Open the lid. Top with Kashmiri tikki masala (veri masala).
Transfer the cooked spinach and peas to a serving bowl.
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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 Tamatar Palak Matar – Instant Pot Spinach and Peas
Ingredients
- 4 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 pound baby spinach (454 grams) (10 cups)
- 1 and 3/4 tsp salt
- 2 and 1/2 tsp kashmiri chili powder (cayenne pepper)
- 3/4 tsp ground cumin (jeera powder)
- 1/4 cup water
- 2 tomatoes, medium, pureed (1 and 3/4 cup pureed)
- 3 cups peas (frozen, no need to thaw)
- 1/2 tsp kashmiri tikki masala (optional)
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 are using regular spinach then chop the spinach finely.
- Puree the tomatoes in a blender and set them aside.
Cook
- Select sauté on the instant pot. When the oil is hot, add in asafoetida, and chopped spinach. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. The spinach should shrivel. Keep stirring intermittently to prevent the spinach from sticking to the pot. Furthermore, add in salt, Kashmiri chili powder, ground cumin, ¼ cup water, and stir well.
- Add in pureed tomatoes and let them sauté for about 2 to 3 minutes until the raw tomato odor is eliminated.
- Add the peas, secure the lid on the pot and pressure cook for 2 minutes. When cooking is complete, use quick release to depressurize. Open the lid. Top with veri masala. (optional)
- Transfer the cooked spinach and lotus stem to a serving bowl.
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