Ingredients
Equipment
Method
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. However, chop regular spinach finely. 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.
- Moreover, 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 frozen corn. Stir.
- Furthermore, press cancel. Secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure. Finally, transfer to a serving dish and enjoy with steamed rice or roti.