Chicken Saag

Ingredients:

• 10 ounces Spinach (Palak)
• 1 lb Chicken thighs boneless, cut into 2-3 pieces
• 1 tablespoon Oil
• ½ teaspoon Cumin seeds (Jeera)
• 1" inch Ginger chopped
• 6 cloves Garlic
• 2 Onion medium sized, cut into pieces
• ¼ cup Water

Spices

• ¼ teaspoon Ground Turmeric (Haldi powder)
• ½ teaspoon Cayenne or Red chili powder
• 2 teaspoon Coriander powder (Dhaniya powder)
• 1 teaspoon Salt

Instructions:

1. Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds and saute for 30 seconds
2. Add the cut onions, ginger and garlic. Saute for couple of minutes. Add the spices and stir well. Add water and deglaze the pot.
3. Add the spinach and carefully place the chicken pieces on top of the spinach. Press CANCEL and close the instant pot lid with vent in sealing position.
4. Press MANUAL or Pressure Cook mode for 8 minutes. When the instant pot beeps, do a quick pressure release. PRESS Cancel.
5. Open the lid, remove the chicken pieces and set aside. Blend the spinach and other ingredients to a creamy texture preferably using an immersion blender.
6. If needed, cut the chicken into smaller pieces and then add it back to the spinach curry.
7. Press SAUTE and give the curry a quick boil. This could splutter out, so cover with a lid.
8. Chicken Saag is ready. Enjoy with naan, roti or rice.