1 LB spinach fresh chopped or frozen,
2 cups frozen or canned corn
1 tsp cumin seeds
1 medium onion chopped fine
2 serrano peppers or hot green chilies
3 cloves of garlic minced
1 tsp garam masala ( curry powder)
1 tsp Himalayan Pink Salt. adjust per taste
Directions : InstantPot
Turn InstantPot to sauté mode. Once it feels hot, add 1 tbsp. ghee. Add corn and sauté for few mins . Cover with glass lid and let it sauté for 2 mins until corn gets tender. Cancel sauté and remove corn from the main pot and set it aside.
Turn InstantPot back to sauté mode. Add 1 tbsp. ghee. Add cumin seeds, garlic and green peppers. Sauté for a minute . Add onions and cook for 2 mins stirring a few times. Add spinach, salt and 1 cup of water. Close IP with pressure valve to sealing.
For fresh spinach – manual High 0 min
QPR- Quick pressure release.
Blend the spinach mixture to make smooth paste using immersion blender. Add garam masala and corn. Add teaspoon of white vinegar to retain lush green color for the spinach gravy. Gently stir everything together.
Serve hot with rice or rotis or bread or quinoa.