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.
Press cancel. Secure the lid on the pot and select manual/high pressure for 3 minutes. When done quick release the pressure.
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.
Furthermore, add in the serrano peppers. This recipe calls for the dish to be slightly flowy, not super dry. If you want it too less watery you can select sauté and the water evaporate for a few minutes. But i like it with a little gravy.
Transfer to a serving bowl and enjoy with steamed rice or roti.