1: Set the Instant Pot to sauté mode and heat the oil.
2: Fry the chopped onion until golden.
3: Add the ginger garlic paste and meat, and fry for 2 minutes.
4: Add garam masala, cumin, cinnamon stick, cloves, peppercorns, bay leaf, and whole red chilies, and fry for 1 minute.
5: Add salt, red chili powder, coriander powder, cumin powder, and haldi; mix and add a little water if needed.
6: Stir in the chopped tomatoes and mix for another 3-4 minutes.
7: Turn off the sauté mode, then add spinach and 1/2 cup of water.
8: Place the lid on the Instant Pot and set to pressure cook for 16 minutes.
9: Release at 12 minutes after cooking, then set to sauté mode again.
10: Dry off excess liquid to your liking, then add garam masala and kasuri methi.
11: Stir in the cream or milk and serve hot with rice or phulka.
