Instructions
Prep:
Wash and peel the potatoes. Cut them into small bite-sized pieces and place them in a bowl. Add water and keep them immersed in water.
Frozen spinach can be used straight from the freezer without the need to defrost it. If you are using fresh spinach, clean them well and finely chop the leaves.
Making the dry curry:
Set the Instant Pot in saute mode and add oil. Once it heats, add cumin seeds and dried red chili.
Add garlic and saute for about one minute, until the garlic begins to change color.
Next, add the chopped onions and saute for 3 minutes, until they soften.
Drain the water from the potatoes and add them next.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and saute for 2 minutes.
Add ¼-½ cup water and deglaze the pot well. Make sure there are no brown bits stuck (see notes 2 and 3).
Add the frozen spinach.
Cancel saute mode and set the Instant Pot to pressure cook mode (on Low pressure) for 3 minutes.
Do a natural release of pressure for 5 minutes, then do a quick release.
Set the Instant Pot back to saute mode. Let it simmer until the excess moisture dries.
Add garam masala and lemon juice.
