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Instant Pot Palak Matar – Instant Pot Kashmiri Spinach Peas

Instant Pot Palak Matar – Instant Pot Kashmiri Peas and Spinach Curry is an example of a healthy vegetable recipe that can be prepared without applying too much effort.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Method

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)

Method
 

Prep
  1. Rinse the spinach well in cold water and chop it coarsely. Make sure it's very clean.
  2. Rinse and slit the serrano peppers, into 2 halves lengthwise.
Cook
  1. Select sauté on the instant pot. Add in oil to the pot. When the oil is hot, add in asafoetida.
  2. 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.
  3. Add in ground fennel, ground ginger, ground cumin, salt and 1/2 cup water. Stir well.
  4. Press cancel. Secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure.
  5. 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.
  6. Add in frozen peas and serrano peppers. Stir well.
  7. 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.