Tired of the same old weeknight dinners? Let’s shake things up with a dish that’s as quick as it is delicious! This Instant Pot Spinach and Feta Curry is a game-changer, delivering a rich, creamy, and vibrant meal in just 15 minutes. We’re swapping traditional paneer for tangy, salty feta, which melts beautifully into the spiced spinach sauce. It’s a brilliant fusion of flavors that will have everyone asking for seconds. Get ready to make your Instant Pot your best friend!
Ingredients
• 1 cup (150g) feta cheese, cubed
• 3 cups (90g) fresh spinach, chopped
• ¼ cup (35g) cashews
• 3 garlic cloves, minced
• 1 small green chili pepper, seeds removed and chopped
• 1 small onion, chopped
• 1 cup (180g) tomatoes, diced
• 2 tbsp (28g) butter
• Spices
• 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
Instructions
1. Directions
2. In a food processor or blender, combine the rinsed spinach, cashews, green chili, garlic, and grated ginger. Add 2 tbsp of water and blend until you have a smooth, creamy paste.
3. Set your Instant Pot to the ‘Sauté’ function. Once hot, melt the butter and add the chopped onions. Sauté for 2-3 minutes until softened.
4. Stir in the salt, garam masala, cardamom pod, and coriander powder. Cook for another minute until fragrant, then add the diced tomatoes and the blended spinach mixture. Stir everything to combine.
5. Secure the lid, set the steam release valve to ‘Sealing,’ and press the ‘Manual’ or ‘Pressure Cook’ button. Cook on high pressure for 2 minutes.
6. Once the timer finishes, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position.
7. Once the pin drops, open the lid. Stir in the cubed feta cheese and ground black pepper. Let it sit for a minute to allow the cheese to soften slightly.
8. Transfer to a serving bowl and enjoy immediately.
Nutritional Information
• Per Serving: Calories 227
• Total Fats: 18g
• Net Carbs: 8.2g
• Protein: 8.2g
• Fiber: 1.9g
Pro Tips
• For a richer, nuttier flavor, lightly toast the cashews in a dry pan for 2-3 minutes before blending.
• Don’t have feta? Cubed paneer or halloumi make excellent substitutes; add them at the same final step.
• Serve this creamy curry hot with warm naan bread, roti, or a side of fluffy basmati rice to soak up the delicious sauce.
• For an extra luscious finish, stir in a tablespoon of heavy cream or full-fat coconut milk along with the feta.
FAQ
Q: What can I use as a substitute for feta cheese
A: If you don’t have feta, cubed paneer or halloumi are excellent substitutes. You can add them at the final step, just as the recipe directs for the feta.
Q: How can I make this spinach curry even creamier
A: For an extra luscious and rich finish, stir in a tablespoon of heavy cream or full-fat coconut milk at the same time you add the feta cheese.
Q: Can I make this recipe without an Instant Pot
A: Yes, you can adapt this for the stovetop. Use a deep pan or pot to sauté the onions and spices, then add the spinach paste and tomatoes. Simmer for 5-7 minutes until fragrant before stirring in the feta.
Q: Is this curry spicy
A: This recipe has a mild heat from one green chili with the seeds removed. For less spice, you can omit the chili entirely. For more heat, leave the seeds in or add an extra chili.
