Step 1

Finely chop the onions, ginger, and garlic. Peel and cut the potatoes into 1-inch cubes.

Step 2

Clean the spinach leaves and puree them. If using green chili, blend it with the spinach or add it later during tempering.

Step 3

Set the Instant Pot to saute mode and heat the oil. (Or heat oil in a stovetop pan.)

Step 4

Add cumin seeds, garlic, and ginger. Let them sizzle for a few seconds.

Step 5

Add chopped onions and green chili (if using). Saute for 3–4 minutes until the onions turn translucent.

Step 6

Add the potato cubes and stir well.

Step 7

Mix in spice powders. Stir well so the potatoes are evenly coated.

Step 8

Pour in water and add salt. Stir everything well. If using an Instant Pot, deglaze the bottom to avoid a burn warning.

Step 9

Close the lid and set the Instant Pot to high pressure for 0 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.

Step 10

On the stovetop, cook covered on medium heat for about 15 minutes or until the potatoes are cooked through. Add water as needed.

Step 11

Stir in the spinach puree and let the curry simmer for 2–3 minutes until heated through and slightly thickened.

Step 12

Taste and adjust the salt or spices. Serve hot with rice or your favorite flatbread.