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Export 13 ingredients for grocery delivery
Step 1
Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.
Step 2
Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.
Step 3
Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
Step 4
Naturally release pressure.
Step 5
Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).
Step 6
Stir in the dried fenugreek leaves.
Step 7
Serve with ghee.
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