Ingredients 3 cans chickpeas 1 packet frozen spinach (10 oz) 3 tablespoon oil 1 large potato cut into small cubes 1½ cups canned tomatoes 1 inch ginger finely chopped ½ teaspoon sugar Salt to taste 1 tablespoon kasoori methi dried fenugreek leaves 1 cup water
Ingredients Spices 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 star anise ½ teaspoon hing asafetida 1 teaspoon ground cumin 2 teaspoon ground coriander 1 teaspoon turmeric powder 1 teaspoon chili powder or as per taste 1 teaspoon garam masala
Heat oil and add mustard seeds. Add cumin seeds, star anise, hing, and ginger. Saute for one minute. Add the tomatoes, ground cumin, ground coriander, turmeric, chili powder, sugar, and salt.
Mix well and saute for 3-4 minutes. Next, add the potatoes and saute for 2 minutes.
Add chickpeas, spinach, and one cup of water. Mix well and deglaze the pot.
Cancel saute mode and set the Instant Pot in pressure cook mode for 3 minutes. Do a natural release of pressure for 5 minutes, then do a quick release. Open the IP lid once the pin drops. Add kasoori methi and garam masala.
Serve hot with steamed rice or roti.