Rinse the Spinach if not using the pre washed pack.
Wash potatoes well under cold tap water.
Prick each potatoes 1-2 times with a knife and set aside.
Switch on the Instant Pot on Saute mode.
Add in oil.
Wait for 30 seconds to warm up and then add cumin seeds and onions.
Saute onions for 2 minutes or until translucent .
Add in the ginger garlic green chilies and saute for 1 minute.
Add in ¼ cup water now followed by the spices called for .
Now slowly add in the spinach in batches.
Press spinach down with the spoon so that it wilts and follow with more spinach until everything fits into the pot. It shouldn’t take more than a minute .
Now place the long leng trivet in the Instant Pot.
Add the potatoes in the Steam basket or another IP friendly bowl .
Place it over the long trivet as shown in the pictorial method above.
Press cancel to cancel Sautee mode.
Close the IP with the lid , knob on SEALING position.
Press MANUAL HIGH 3 minutes.
Follow by natural pressure release (NPR)
Once the pin drops down open the IP.
Check if the potatoes are done by inserting knife. It should smoothly go through without resistance.
Take out the steam basket and the trivet carefully with the help of kitchen cloth or pot holder .
Now with the help of immersion blender blend the Spinach mixture until smooth.
OR You may blend it in the pot blender after it cools down .
Mix the chickpea flour with water to create a slurry and add to the curry. Stir well .
Give a taste test and adjust seasoning if necessary.
Add in kasoori methi and potatoes , mix well with the gravy.
Switch on the IP on saute mode again and cover it with a simple lid .
Let the gravy simmer for 2 minutes covered and the switch off the Instant Pot.
Open the lid , give it a stir.
Serve warm with roti or rice.
Just before serving add in a splash of freshly squeezed lemon.