My version stovetop with paneer and cashews: sauté cumin seed in oil till sizzly. Add onion, green chili, and cashews and sauce on med/low till soft. Add garlic & ginger till fragrant. Add spices and 1c water and sauté on med till bubbly. Add spinach, cover with lid, and cook a few minutes stirring occasionally until spinach is wilted, then maybe 5 more min to mingle. Add to blender and puree till smooth. Meanwhile heat butter or ghee in preferably nonstick pan over med, fry paneer in slices till browned slightly both sides. Remove, salt, and slice into cubes. Return palak sauce to pot and add butter along with paneer. Serve with rice or naan :)

Original recipe: Turn on Saute mode in Instant Pot or any electric pressure cooker. When the display reads 'hot', add 1 tbsp oil.

Sprinkle a little garam masala and salt on chicken breast (or thighs) and place it seasoned side down in the cooking pot. Let it brown for 1 minute. After that, flip the chicken and season the other side with a pinch of garam masala and salt and cook for 1 minute. Remove chicken and keep aside.

Add the remaining 1 tbsp oil and cumin seeds. As soon as the sizzle (takes about 30 seconds), add sliced onions, halved green chili/pepper and crushed ginger and garlic. Saute for 1 minute.

Add all the spices along with ½ cup water. Turn off Saute mode. Use the water to deglaze the pot, which means scrap any brown bits in the cooking pot.

Add baby spinach leaves and toss them well. Place the chicken on top of the spinach. Close the lid. Set 8 minutes on Pressure cook or manual mode. If using chicken thighs, adjust time to 6 mins.

When cooking time is up, manually release the pressure. When the pin drops, open the lid.

Remove the chicken and keep aside. Using an immersion blender, blend the spinach into a smooth consistency. Cut the chicken into bite size pieces and add it back to the spinach curry.

Optional step: Stir in 1 teaspoon of butter. This gives the curry a gorgeous shine.