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.