Spinach Stew (Instant Pot Recipe)
  • 8cups spinachchopped
  • 1cup dillchopped
  • 1inch ginger rootsliced
  • 6cloves garlicchopped
  • 3-4hot green chillieschopped
  • 2tbsp mustard oil
  • 1tsp cumin seeds
  • 1/4tsp turmericpowder
  • 1tbsp corianderpowder
  • 1small potatopeeled; cut ito small pieces
  • 1 medium carrotcut into small pieces
  • 1small eggplantcut into small pieces
  • 1 roma tomato
  • 1small onion, redfinely chopped
  • saltto taste
  • 1/2cup water
  • 1tbsp Gheefor tempering
  1. Put oil in a saucepan/pressure cooker/Instant Pot (saute mode), add 4 cloves of chopped garlic, chopped green chilies and cumin seeds. Fry for about a minute.
  2. Add the onions and sauté till the onions turn pink.
  3. Add all the chopped vegetables (potato, eggplant, carrot) and sauté for 2-3 minutes.
  4. Add the greens (spinach and dill), chopped tomato, salt and spices and mix well.
  5. Add water, cover and let the greens and vegetables cook. If using a pressure cooker wait up to two whistles. If using the IP then cook in ‘manual’ mode for 4 minutes.
  6. After pressure cooking, uncover and let the stew cook over medium heat until the water evaporates. If using an Instant Pot cook in the sauté mode for 2 minutes. Lightly mash the vegetables.
  7. Heat ghee in a separate pan and fry remaining 2 cloves of chopped garlic; add this to the spinach stew.
  8. Serve with flatbread or over rice.