Instant Pot Spinach Potato Curry

Step 1: Cook Potatoes in Instant Pot

Pour water into the inner pot of the Instant Pot. Place a trivet inside and then add the whole potatoes. Pressure cook on 'Manual' for 9 minutes (for large potatoes). Once cooking is complete, allow for natural pressure release.

Step 2: Sauté Aromatics and Spices

Set a pan on medium flame. Add cooking oil. Once hot, add mustard seeds and cumin seeds. Let them splutter. Then add the thinly sliced large onion, crushed garlic, salt, and turmeric powder. Mix well and cover the pan with a lid. Cook until the onions turn light brown.

Step 3: Add Cooked Potatoes

While the onions are cooking, chop the cooked potatoes into cubes (or crumble them). Add the chopped potatoes to the pan with the sautéed onions. Fry for a couple of minutes, stirring gently to coat with the spices.

Step 4: Incorporate Spinach

Add the entire small box of triple-washed baby spinach to the pan. Cover with a lid and cook for no more than 2 minutes. Cooking longer will cause the spinach to release too much water.

Step 5: Add Chickpea Flour and Dry Spices

In a bowl, combine the chickpea flour, red chili powder, coriander powder, cumin powder, and carom seeds. Sprinkle this powder mixture evenly over the potatoes and spinach in the pan. Mix well. Fry for a couple of minutes without covering the pan. Leave it in the pan for an additional 4-5 minutes to allow the flavors to meld and the chickpea flour to cook.

Step 6: Serve

Transfer the prepared spinach potato curry to a serving bowl. Serve immediately or store for later.

• Cooked potatoes can be stored in the refrigerator for more than a week.

• The prepared curry can be stored in the refrigerator for 4-5 days.

• For a spicier curry, add an extra spoon of red chili powder.

• Serve hot with fulka, paratha, naan, steamed rice, quinoa, or brown rice.

• Adjust spice levels to your preference.

• Use sweet potatoes instead of regular potatoes for a different flavor profile.