Corn Spinach Curry-Instantpot

Very versatile and popular combination of Indian Entrée . It is one of my go to food item on busy weeknights. You can toss in any spices you have available and it tastes amazing. You can serve it as a side dish entrée, use as a filling for sandwiches, or as dip with bread, crackers and pita chips also.
1.5 tbsp. ghee or cooking oil of your choice
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 frozen spinach – manual High 1 min

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.

Notes : 

*I love using shahi paneer masala in place of garam masala for the subtle rich flavoring.
* Using 1 cup of milk ( almond or cashew milk if making vegan version) instead of water helps make this dish creamier.
* you can make traditional Palak Paneer dish using exact same measurements. Substitute sautéed paneer cubes for roasted corn. Add 1 cup of milk while cooking instead of water.
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