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.
Select sauté on the Instant Pot. Add in oil to the pot. Further, add in asafoetida. Moreover in 30 seconds, add in cumin seeds and let them splutter. Then in about 30 seconds add in and garlic and let it sauté for a minute. Keep stirring intermittently.
Add in the 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.
Once the spinach shrivels, add in salt, red chili powder, and ground coriander and stir well and let it sauté for 30 seconds.
Further add in chickpea and yogurt mixture to the spinach. Mix well. Next add in 1/2 cup water. Press cancel.
And, secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure. Open lid and blend with a blender.
Transfer to a serving bowl and enjoy with steamed rice or roti.