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Instant Pot Palak Matar – Instant Pot Kashmiri Spinach Peas

Shilpa
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 mins
Cook Time 15 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4

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)

Instructions
 

Prep

  • Rinse the spinach well in cold water and chop it coarsely. Make sure it's very clean.
  • Rinse and slit the serrano peppers, into 2 halves lengthwise.

Cook

  • Select sauté on the instant pot. Add in oil to the pot. When the oil is hot, 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 and let it shrivel.
  • Add in ground fennel, ground ginger, ground cumin, salt and 1/2 cup water. Stir well.
  • Press cancel. Secure the lid on the pot and select manual/high pressure for 2 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.
  • Add in frozen peas and serrano peppers. Stir well.
  • 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.
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