
Turn IP on saute mode, high.
Once the screen says "HOT" add oil and onions and saute for 1 minute.
Add the lamb, ginger and garlic paste, salt, turmeric, cayenne and cumin powder. Saute for 1 minute.
Add the spinach. Mix well.
Turn off saute mode and close the lid. Turn IP on pressure mode for 15 minutes. Do a quick pressure release when the time is up.
Saute on high until the water dries.
Garnish with cilantro.
Serve warm and with rice and khatti daal
Ingredients
Directions
Turn IP on saute mode, high.
Once the screen says "HOT" add oil and onions and saute for 1 minute.
Add the lamb, ginger and garlic paste, salt, turmeric, cayenne and cumin powder. Saute for 1 minute.
Add the spinach. Mix well.
Turn off saute mode and close the lid. Turn IP on pressure mode for 15 minutes. Do a quick pressure release when the time is up.
Saute on high until the water dries.
Garnish with cilantro.
Serve warm and with rice and khatti daal
2 replies on “Palak Gosht (Spinach and Lamb Curry)”
Can you please let me know what to change if I do this without lamb and paneer instead?
Also if I use 2 frozen spinach packs, what would the IP time be then? or does it stay 15 mins?
I honestly have not made paneer in the IP. Please send me a message on Instagram or email cilantrochronicles@gmail.com and I’ll try to put something together for you