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Instant Pot lehsooni palak and jeera rice — quick Indian garlic spinach curry with pot-in-pot rice.
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Instant Pot Lasooni Palak + Jeera Rice (Pot-in-Pot Indian Meal)

Lasooni palak and jeera rice cooked together in the Instant Pot using the pot-in-pot method. This garlicky spinach curry is vegetarian, flavorful and perfect for busy weeknights.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 423kcal

Ingredients

For Lasooni Palak

  • 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

For the Jeera rice

  • 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

Instructions

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 assemble 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. Sauté 1–2 minutes until the onions soften and turn translucent.
  • Add ground spices , salt 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).
  • 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.
  • Fluff the rice gently with a fork.

Video

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 423kcal | Carbohydrates: 72g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 788mg | Potassium: 687mg | Fiber: 7g | Sugar: 4g | Vitamin A: 14919IU | Vitamin C: 16mg | Calcium: 237mg | Iron: 4mg
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