Name: Instant Pot Lasooni Palak + Jeera Rice (Pot-in-Pot Indian Meal)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tbsp ghee; 1 tsp cumin seeds; ¼ cup garlic cloves sliced; 2 green chilis slit; 1 tsp ginger paste; ¾ cup onions finely chopped; 1 tsp tomato paste; 1 tsp ground coriander; ½ tsp ground turmeric; ½ tsp Garam Masala; ¾ tsp red chili powder; 1 tbsp chickpea flour (besan); ¼ cup water; 500 grams frozen spinach; Salt to taste; ¾ cup water; 1 tsp lemon juice; 2 tbsp almond cream; 1.5 cups Basmati rice; 2 cups water; 1 tsp salt; 2 tsp ghee; 1 tsp cumin seeds; ¼ tsp caraway seeds (Shahi Jeera); 1 bay leaf (torn); 3 green cardamoms

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Low effort Lasooni Palak with frozen spinach and some Jeera rice is my idea of a wholesome comfort meal. Lehsooni Palak made with lots of garlic and some basic pantry staples can also be used as a base for Palak Paneer, Corn Palak or Aloo Palak. This pot in pot meal is vegan friendly, kid friendly and gluten free.

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Instant Pot lehsooni palak and jeera rice — quick Indian garlic spinach curry with pot-in-pot rice. — This Lehsooni Palak + Jeera rice is an easy weekday meal

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Ingredients
Pot in Pot cooking in Instant Pot
Why Is Frozen Spinach The Star?
Substitutes
Success Tips For Pot In Pot Cooking
Variations
How to serve?
Leftovers, storage and reheating
Quick Recipe Reference
Method
Instant Pot Lasooni Palak + Jeera Rice (Pot-in-Pot Indian Meal)

This garlicky spinach gravy is one of those Indian dishes that is multi-purpose, making it absolutely worth its salt. Jeera rice and this silky smooth spinach gravy is a fantastic weeknight meal or a weekday lunch.

Normally, we cook this using fresh spinach. However my recipe uses frozen spinach – low effort and visually appealing at the same time.

I am also sharing how to cook this Palak gravy with Jeera rice as a pot in pot meal in this post. A complete Indian meal in the Instant Pot- yes please!

While the spinach cooks in the inner pot at the bottom, we have a pot of fluffy cumin flavored rice cooking on the top.

Please make sure to read the timings and proportions for consistent results.

Ingredients

For the Spinach gravy –

Ghee – swap with neutral flavored vegetable oil for a vegan version.
Cumin seeds
Green chilis
Lots of garlic obviously
Ginger paste – or finely chopped ginger
Onions – red, white or yellow all work here
Tomato paste – feel free to skip this if you don’t have it.
Ground spices like coriander and Garam Masala
Besan – to thicken the gravy
Frozen spinach – check out my substitutes for using fresh spinach here.
Salt to taste
A dash of lemon juice

For Instant Pot Jeera Rice

Basmati rice
Water
Ghee or oil for tempering
Shahi Jeera, cumin seeds and other whole spices for tempering
Salt to taste

Pot in Pot cooking in Instant Pot

What is pot in pot cooking?

Cooking more than one dish in the Instant Pot with the help of stackable containers and a tall trivet pretty much sums up pot in pot cooking.

If you choose dishes with similar cooking times and the right sized containers, this method is a Godsend. Think of 30 minute meals while you laze on the couch.

I love this technique because it is ideal for cooking Indian meals like dal and rice or curry and rice in one go.

Before cooking this combination, please make a note of the following. It helps prevent mushy rice and cook the spinach to the correct consistency.

Cooking rice directly in the inner pot and using the pot in pot method involves different water proportions and timings.
Adding salt plays a key role in the cooking time for rice.
Basmati rice, in particular, cooks quickly. For most of my pot in pot meals, I tend to choose the variety of rice depending on the cooking time for the dish that is cooked in the inner pot.
Soaking Basmati rice prior to cooking reduces cook times drastically. Meal combinations like this one have one dish that requires minimal cook time. To balance the cooking time, the rice is soaked for a longer duration.
To understand how to cook Basmati rice in the Instant Pot, please read how to cook Basmati rice in the Instant Pot.

Why Is Frozen Spinach The Star?

It cuts down the prep time to almost 10 minutes. No cleaning, blanching etc. You just grab the spinach from the freezer and toss it into the Instant Pot.
Budget friendly – in countries like Germany and the US. Bonus tip – In Germany, Kaufland and Rewe have amazing frozen spinach.
You can buy it all year round.
Frozen spinach gives consistent results because you do not have to drain it or squeeze the water.

Substitutes

Use twice the quantity of fresh spinach instead of the frozen spinach in this recipe. Before cooking, clean, blanch and shock the spinach in an ice bath. Then proceed with the recipe.
You can also use baby spinach instead of regular spinach.
Tomato paste adds a subtle tang and a hint of sweetness to the spinach. Substitute it with ¼ cup chopped fresh tomatoes instead.
Besan or chickpea flour helps thicken the spinach puree. Alternatively, use Makki ka Aata or rice flour. Makki ka Aata or cornmeal gives a classic Sarson ka Saag finish.
Adding a swirl of cream makes this spinach curry richer. Any plant based cream or regular full cream works well here.

Success Tips For Pot In Pot Cooking

Use a stainless steel pot for cooking the rice.
Height matters. The rice pot must not touch the spinach. Use a tall trivet here for best results. I use a stainless steel egg steamer for this and highly recommend it. It is a fantastic low budget investment, IMHO.
Pot in Pot cooking does not work in a 3 quart Instant Pot. Use a 6 quart Instant Pot for best results.

Variations

Add some Kasuri Methi along with ground spices for a deeper earthy flavored gravy. You need 1 tsp crushed Kasuri Methi for the quantities here.
For a richer festive meal, add ingredients like sauteed paneer, tofu or boiled corn to the spinach gravy base. Easy Palak Paneer, Saag Tofu, Aloo Palak or Corn Palak idea!
Add leftover Lehsooni Palak to Roti Dough or soups or dal – instant nutrition boost and leftovers also taken care of.
To make it spicier – add fried green chilis before serving or 2 to 3 green chilis along with the onions and spice powders.

How to serve?

This meal combination in itself is fantastic. Add some crispy Papads on the side. Pair it with a simple stir fry or a protein rich salad for more nutrition.

Vegetables that you can add to the side- air fryer roasted vegetables, sweet potato wedges or even Pico De Gallo for a fusion meal.
For protein – serve some air fryer Tofu on the side.

Leftovers, storage and reheating

Store leftover palak gravy in an air tight container for up to 2 days in the fridge.
Reheat leftovers gently in a sauce pan and serve warm.
Avoid reheating on high heat or boiling the spinach.
To reheat leftover rice, use the Instant Pot steam setting or pop it in the microwave on high along with a cup of water. Placing a cup of water while reheating rice in the microwave prevents it from becoming dry.

Garlicky Indian Saag or spinach gravy – add Paneer or corn for a lux version

Quick Recipe Reference

✔ Pot-in-Pot cook time: 3 minutes High Pressure + QPR

✔ Rice soak time: 20 minutes minimum

✔ Inner pot liquid ratio: ¾ cup water for gravy + ¼ cup earlier for sauté

Method

Prep the rice

Add basmati rice to a colander and rinse 2–3 times until the water runs clearer.
(This removes surface starch and keeps the grains fluffy.)
Soak the washed rice in water while you prep the remaining ingredients.

Start the spinach gravy (inner pot)

Insert the stainless steel pot into the Instant Pot. Press SAUTE → NORMAL → 10 minutes.
When the display reads HOT, add ghee and let it melt.
Add cumin seeds; let them crackle.
Stir in the sliced garlic and sauté 1–2 minutes until lightly golden.Add ginger paste and chopped onions.
Next, sauté 1–2 minutes until the onions soften and turn translucent.
Add ground coriander, red chili powder, garam masala and besan. Mix well.
Immediately add tomato paste and ¼ cup water to prevent sticking.
Deglaze the pot by scraping the bottom — this prevents a burn warning.
Add frozen spinach, the remaining ¾ cup water, salt and lemon juice.
Mix well, press CANCEL.

Assemble the Pot-in-Pot Rice

Drain the soaked rice.
Add the drained rice, 2 cups water and salt to a stainless steel bowl (that fits inside your IP).
To temper, in a small pan on the stovetop, heat 2 tsp ghee.
When hot, add cumin seeds, Shahi Jeera, bay leaf and cardamom; let them crackle.
Pour this tempering over the rice and stir gently to combine.
Place a tall trivet over the spinach mixture in the Instant Pot.
Set the rice bowl on top of the trivet and cover it with a lid.

Pressure cooking

Ensure sealing ring is fitted correctly.
Close the lid, turn the valve to SEALING.
Press PRESSURE COOK → HIGH → 3 minutes.
Once the cook cycle completes, perform a quick pressure release (QPR) by turning the valve to VENTING.

Finishing the gravy & rice

Carefully remove the rice bowl and trivet.
Use an immersion blender to puree the cooked spinach until smooth.
Stir in almond cream (or regular cream) and adjust salt/lemon juice as needed.
Before serving, fluff the rice gently with a fork.

Indian style garlicky Lasooni Palak served in a bowl placed over a burlap mat. — Serve this Lasooni Palak with Jeera rice or even rotis!

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