Methi murgh (Indian fenugreek chicken)

Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger puree, garlic puree and green chillies to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, cayenne and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in colour, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to the boil for 2 to 3 minutes.

Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.