If you ever need an easy meal, look no further. With minimal prep time and very little chopping, you’ll create a dump-and-go dish that highlights the creamy combination of spinach and beans.
Print Recipe
Instant Pot Indian Black-Eyed Peas with Spinach
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Instructions
On your Instant Pot, select Sauté and More for high heat.
Add ghee. Let ghee melt and get it hot.
Add cumin and mustard seeds, and let them pop. The hot ghee will penetrate the seed and bring the flavor out.
Next, add the garlic and ginger and cook briefly, 30 seconds.
Add tomato and cook for 1-2 minutes.
Stir in turmeric, cayenne, cumin, coriander, and salt.
Add peas and water. Keep stirring until mixed well. Then cover with spinach.
Close the pot and cook on high pressure (10 minutes), then naturally release (10 minutes), then release any pressure remaining.
Serve with rice, naan, or chapatis. Garnish with salt and cayenne, to taste.
