• Take a pressure cooker pan, add oil. Once hot add the onions, green chilies and ginger garlic paste. Saute till onions are translucent. Then add the cranberries. Let them cook for 5-7 min, you will hear some popping, and they will become soft. Use a ladle to mash the cranberries into a sauce.
  
• Poke the baby potatoes with a fork, so that the sauce can seep in to the potatoes while cooking. Add the baby potatoes to the cranberry sauce in the pan. Add salt per taste and water. Mix in the red chili powder, cumin powder.
  
• Close the lid, put the whistle on and let it cook till 3 whistles. Switch off heat and once pressure released, open the lid. Turn the stove back on.
  
• Now add the baby spinach leaves, ( no chopping needed). If you have regular spinach, just cut them in half and add to the pan. Add the sugar to balance the tanginess. Let the gravy simmer for 5-7 min and turn the stove off .

  Serve hot with rice or roti
  

Instant pot version

• Turn the saute mode on, with oil added in the bowl. Once hot add the onions, green chilies and ginger garlic paste. Saute till onions are translucent. Then add the cranberries. Let them cook for 5-7 min, you will hear some popping, and they will become soft. Use a ladle to mash the cranberries into a sauce.
• Poke the baby potatoes with a fork, so that the sauce can seep in to the potatoes while cooking. Add the baby potatoes to the cranberry sauce in the bowl. Add salt per taste and water. Mix in the red chili powder, cumin powder.
• Close the lid and pressure cook on high for 8 min.
• Manually release the pressure and once lid is off, add the spinach leaves, sugar or jaggery to balance the tartness of cranberries and mix well. Turn the saute mode back on, and let the gravy simmer for 5 more minutes.

  Once the gravy is done, serve hot with rice or roti