(Total Time: 15 MIN| Serves: 4)
1 cup feta cheese, cubed
3 cups fresh spinach, chopped
¼ cup cashews
3 garlic cloves, minced
1 small green chili pepper, seeds removed and chopped
1 small onion, chopped
1 cup tomatoes, diced
2 tbsp butter
2 tsp fresh ginger, grated
1 cardamom pod
¼ tsp garam masala powder
½ tsp salt
½ tsp coriander powder
¼ tsp black pepper, ground
Using a large colander, rinse the spinach under running water. Drain and torn into small pieces. Transfer to a food processor along with cashews, chili pepper, garlic, and grated ginger. Add 2 tbsp of water and blend until smooth and creamy.
Plug in your instant pot and press the ”Saute” button. Melt the butter in the stainless steel insert and add onions. Sprinkle with salt, garam masala, cardamom, and coriander powder. Cook for 3-4 minutes and then add tomatoes and spinach mixture. Securely lock the lid and press the ”Manual” button. Set the timer for 2 minutes and cook on ”High” pressure.
When you hear the cooker’s end signal, perform a quick release of the pressure by moving the valve to the ”Venting” position.
Open the pot and stir in the cubed feta cheese.
Transfer to a serving pot and serve immediately.
Per Serving (Calories 227 | Total Fats 18g | Net Carbs: 8.2g | Protein: 8.2g |Fiber: 1.9g)