Select sauté on the Instant Pot. Add in oil to the pot. Further, add in dried red chili peppers and cumin seeds.
Next in about 30 seconds add in ginger garlic paste and stir.
Add in baby spinach and stir well. Furthermore add salt and stir well.
Let the spinach sauté for about 3 minutes until is shrivels and shrinks in size. Keep stirring intermittently to prevent the spinach from sticking to the pot.
Then add in ground coriander, ground turmeric and stir well. Remove the red dried chili peppers. We will remove these to prevent them from getting crushed while blending.
Next add water and 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.
Press cancel. This step will prevent the water from getting evaporated. Add in the serrano peppers, dried red chili peppers, potatoes, and sugar. Stir well and make sure the potatoes and mixed well with the spinach and spices.
Secure the lid on the pot and select manual/high pressure for 3 minutes. When done quick release the pressure.
Transfer to a serving bowl and serve with naan or roti (Indian flat bread).