My first Instant Pot recipe!! I truly can’t even tell y’all how much I love the IP. I’ve made plenty of recipes with the IP already , but so far after making this one I knew I had to share it with y’all. This recipe is easy but its sooo good and comes together with such simple ingredients we all have. This palak paneer was velvety smooth, creamy and tasted so much better than a restaurant. If your looking for a vegan version check out my notes below. If you don’t have the instant pot, don’t worry I have the stove top recipe below as well.
Palak Paneer (Instant Pot)
This recipe is easy but its sooo good and comes together with such
simple ingredients we all have. This palak paneer was velvety smooth,
creamy and tasted so much better than a restaurant
simple ingredients we all have. This palak paneer was velvety smooth,
creamy and tasted so much better than a restaurant
Servings: 4 People
Ingredients
- 6 cups fresh spinach packed cups
- 1 cup paneer cut into cubes
- 1 cup onion chopped
- 1 cup tomato chopped
- ¼ cup heavy cream
- ¼ cup water
- 3 tbsp oil
- 1 tbsp kasoori methi dried fenugreek leaves
- ½ tbsp garlic minced
- ½ tbsp lemon juice
- 1 tsp cumin seeds
- 1 tsp ginger
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp ground coriander powder
- 1 tsp garam masala
- 1 tsp salt & sugar adjust to taste
Instructions
Instant Pot
- Set the sauté function for 7 minutes and heat one tablespoon of oil. Fry the paneer cubes on all the sides, remove and set aside.
- Add 2 tbsp oil to the pan, once oil is heated up add cumin seeds followed by the chopped onion. Once the onions get translucent, add the tomato, ginger and garlic, cook this for 1-2 minutes.
- Once the tomatoes are wilted, add the salt, turmeric, red chili powder, coriander powder, and sugar. Add the spinach along with 1/4 cup of water and mix well.
- Cover and select the steam function for 2 minutes, letting it naturally release. Once the pressure releases, remove the lid and use an immersion blender, blend into a smooth paste.
- Set the sauté function to 2 minutes, add the paneer cubes, kasoori methi, garam masala and heavy cream. Partially cover and cook. Uncover, add the lemon juice, give it a good mix and serve it up hot.
Stove Top
- Heat one tablespoon of oil. Pan fry paneer cubes on all the sides, remove them and set aside.
- Add 2 tbsp oil to the pan, once oil is heated up add cumin seeds followed by the chopped onion. Once the onions get translucent, add the tomato, ginger and garlic, let this cook for 1-2 minutes
- Once the tomatoes are wilted, add the the spinach, salt, turmeric, red chili powder, coriander powder, and sugar.
- Add 1/4 cup of water, mix it well and cover the pan with lid. Cook this for 3 mins.
- Using a immersion blender, blend until its a smooth paste.
- Turn the heat to low and add the paneer, kasoori methi, garam masala and heavy cream. Uncover, add the lemon juice, give it a good mix and serve it up hot.
Notes
- For a vegan version of this dish, replace the heavy cream with almond milk and the paneer with extra firm tofu.
