Ingredients
- 1 TBSP Ghee or Oil
- 1 tsp Cumin Seeds (up to 1.5 tsp) try adding 1.5 tsp mustard seeds
- 2 Green Chili Pepper ( Jalapenos)
- 2 TBSP Garlic & Ginger Paste
- 2 Cups Onions chopped
- 18 oz Frozen Spinach
- 1/2 cup Water
- 2-4 Potatoes- 1" cubes ( only one potato if adding cauliflower)
- 1/2 tsp Turmeric
- 1/2 tsp Red Chili Powder (Kashmiri Chili Powder (or paprika))
- 1/2 tsp Garam Masala
- 1 TBSP Coriander powder
- 1.5 tsp Salt
- 1 tsp ground Cumin
Basmati Rice 1.5 cups
Instructions
- Heat oil on saute mode. Add cumin seeds, green chili and saute for 30 seconds.
- Add chopped onions, ginger and garlic. Saute 3 minutes.
- Add the spices to the instant pot and mix well. Add 1/2 cup water and deglaze the pot.
- Add the spinach. Add 1 cup water. Pressure cook 4 minutes. Quick Release.
- Use immersion blender to blend saag.
- Add potatoes. Pressure cook 10 mins, quick release.
- Add pinch of Fenugreek at end.
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