Step 1

Coarsely chop or slice onions, mince ginger and garlic. Peel and chop potato in ½-inch cubes. Wash the baby spinach, if not pre-washed.

Step 2

Turn on the Instant Pot on Saute (high). When it displays 'hot', add oil and cumin seeds. When cumin seeds begin to sizzle, add onions and saute for 2 minutes. Add minced ginger and garlic, and saute another minute.

Step 3

Add salt and spices along with a few tablespoons of water, and stir well. Cancel Saute.

Step 4

Add 1 cup of water and scrape the bottom of the pot well. Add spinach and gently push it down to fit all in.

Step 5

Place the cut potatoes on a steamer basket and sprinkle ¼ teaspoon garam masala over them. Lower the steamer basket in the instant pot and place it over the spinach. Gently push it down so it fits well.

Step 6

Close the lid and cook for 4 minutes on Pressure cook or manual at high pressure, on sealing mode.

Step 7

After pressure cooking is done, release the pressure manually (QR). Using an immersion blender, puree the spinach mix.  If the quantity is less for blending, tilt the pot a bit.

Step 8

Add the cooked potatoes in the pureed spinach curry. Serve hot with cumin rice or naan. Enjoy!

Step 9

Heat a deep sauce pan on medium high heat. Since spinach puree tends to splash when simmering, using a deep sauce pan prevents it from messing the cooktop.

Step 10

Add oil and cumin seeds. When cumin seeds begin to sizzle, add crushed ginger and garlic.  Add sliced onion and green chili, and sauté for a minute.

Step 11

Add salt, spices and stir well. Then, add ¾ cup water, stir, cover the pan and cook for about 5 to 7 minutes on medium heat.

Step 12

Meanwhile, take cubed potatoes in a microwave safe bowl and add 2 to 3 tablespoons water to it. Microwave it for 5 minutes, or until the potatoes are fork tender. Keep the potatoes aside for later.

Step 13

Open the lid of the pot and add ½ a bag of baby spinach and stir to wilt. Add the remaining spinach and wilt for around 2 to 4 minutes. Saute for another 1 minute. Turn off the heat. Using a hand immersion blender puree the spinach mix.  Add a little water if needed.

Step 14

Add cooked potatoes to the pot and stir with the spinach curry. Serve hot with cumin rice or naan.