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.