Step-by-Step Instructions

1. 1.Blanch the Spinach

   Pour water into the Instant Pot and bring to a boil. Add 1 lb of spinach leaves to the boiling water and blanch for 1-2 minutes until wilted. Remove the blanched spinach using a strainer and set aside to cool.

2. 2.Prepare Spinach Paste

   Once cooled, transfer the blanched spinach to a blender jar. Add 3-4 green chilies and 1/2 cup of fresh coriander leaves. Blend until a smooth green paste is formed.

3. 3.Sauté Whole Spices and Onions

   Empty the water from the Instant Pot. Add 2-3 tablespoons of cooking oil. Once hot, add 1 inch cinnamon stick, 2 star anise, 5-6 cloves, and 2 black cardamoms. Sauté for a few seconds until fragrant. Add 1 large sliced red onion and sauté until translucent and lightly browned.

4. 4.Brown the Mutton

   Add 1.5 lbs (approx 700g) of mutton chunks to the pot. Sauté the mutton, stirring occasionally, until it is browned on all sides.

5. 5.Add Powdered Spices, Ginger, and Garlic

   To the browned mutton, add 1 tablespoon of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of black pepper powder, and 1 teaspoon of salt (or to taste). Mix well to coat the mutton. Then, add 1 tablespoon of minced ginger and 1 tablespoon of minced garlic. Sauté for 2-3 minutes until the raw smell of ginger and garlic disappears.

6. 6.Add Tomatoes and Water

   Add 1 large sliced tomato to the pot and mix it in with the mutton and spices. Pour in 1 cup of water.

7. 7.Pressure Cook the Mutton

   Close the Instant Pot lid and set the valve to sealing. Select the 'Pressure Cook' function and set the timer for 30 minutes on high pressure. Allow for natural pressure release (NPR) once cooking is complete, which typically takes about 10-15 minutes.

8. 8.Simmer and Add Spinach Paste

   Once the pressure has naturally released, open the lid. The mutton should be tender. Set the Instant Pot to 'Sauté' mode (or simmer on a stovetop) to thicken the gravy. Once the gravy starts to simmer, add the prepared green spinach paste and mix thoroughly.

9. 9.Finish with Fenugreek and Garam Masala

   Stir in 1 tablespoon of dried fenugreek leaves (Kasuri Methi) and 1 teaspoon of garam masala. Mix everything well and let it simmer for another 2-3 minutes to allow the flavors to meld.

10. 10.Serve Palak Gosht

    Your Palak Gosht is ready. Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.