Palak Paneer is a delicious and most popular Indian curry. This wholesome recipe takes less than 10 mins to prepare in Instant pot. Paneer cubes (Indian cottage cheese) cooked in mildly spiced spinach gravy and its best served with basmati rice or naan.
MAIN INGREDIENTS
Spinach – 8 ounce Baby Spinach or Regular spinach
Paneer – 10 ounce Paneer, cut into 1 inch pieces (you can get at Costco or Indian grocery store) or use extra firm tofu for vegan
Onion – 1 cup chopped Onion
Tomato – 1/2 cup chopped Tomato
Ginger – 1/2 inch Ginger, peeled & chopped)
Garlic – 3 cloves Garlic, peeled
Spices and Seasoning – Cumin seeds, Turmeric powder, Coriander powder, Kashmiri chili powder (or Paprika), Garam masala and Salt
Cream – 1/4 cup Cashew Cream, check notes for how to make cashew cream at home (STEP : 6)
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 : Preparation
Coarsely chop or slice onions, tomato and ginger. Chop paneer cubes in ½ inch cubes. Wash the baby spinach, if not pre-washed.
STEP 2 : Instant pot Method / Pressure cooker
Turn on the Instant pot on SAUTE (high). Add oil and cumin seeds. When cumin seeds begin to sizzle, add onions, ginger, garlic, chili, and sauté for about 2 minute, till onions turn translucent.
STEP 3 :
- Switch to low sauté mode, add all the spices and stir well for few seconds.
- Then add chopped tomatoes and cook for 1 minute. Make sure no browning sticking at the bottom of the pot.
STEP 4 :
- Switch off the heat(press cancel).
- Add baby spinach, 1/2 cup water and give a good mix.
STEP 5 : Spinach Base Gravy
- Close Instant pot with lid. Set pressure valve to SEALING position. Select Manual / Pressure cook (high) for 1 min.
- After pressure cooking is done, release the pressure manually (QR).
- Carefully open the lid, Using an Immersion blender (or regular blender), puree the spinach mix. If the quantity is less for blending, tilt the pot a bit.
STEP 6 : Final Preparation
- Turn on SAUTE (High). Add salt, stir in paneer cubes and Cashew cream.
- How to make cashew cream at home? Soak 10 raw cashew nuts in 1/4 cup of water for 10 mins, blend it to a fine paste (if required add little more water when blend).
- Allow to cook for 1 minute, till paneer cubes become soft. Turn off the Instant Pot and remove from heat.
STEP 7 : Serving
Drizzle some cashew cream on top and Serve hot with cumin rice or naan. Enjoy!
TIPS AND TRICKS
Paneer: I used Haldiram’s paneer. Use this paneer to get a soft and delicious gravy. You can get this paneer from Indian grocery store at frozen section. If not use any brand of paneer.
Vegan: Instead of paneer, use extra firm tofu pieces.
Substitute: This recipe can be made with any greens of your choice. Some alternatives that have worked well for me are baby kale or regular kale, mustard greens.
Immersion Blender: To avoid the spinach from splattering, tilt the pot a bit till the blender is completely submerged in sauce and that does the trick. If not use regular blender.
To Store: Store left over gravy for 3 to 4 days in refrigerator.
To Freeze: If you want to freeze the gravy, don’t add paneer cubes, just freeze the base spinach gravy up to 3 months. Make sure the gravy cool down completely before storing.
Serving: Before serving, add thawed spinach base curry, paneer cubes to a pan and cook for 1 to 2 minutes at medium to low heat. check for seasoning and serve.
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Palak Panner in Instant pot
Description
This wholesome recipe takes less than 10 mins to prepare in Instant pot. Paneer cubes (Indian cottage cheese) cooked in mildly spiced spinach gravy and its best served with basmati rice or naan.
Ingredients
Instructions
- Coarsely chop or slice onions, tomato and ginger. Chop paneer cubes in ½ inch cubes. Wash the baby spinach, if not pre-washed.
- Turn on the Instant pot on SAUTE (high). Add oil and cumin seeds. When cumin seeds begin to sizzle, add onions, ginger, garlic, chili, and sauté for about 2 minute, till onions turn translucent.
- Switch to low sauté mode, add all the spices and stir well for few seconds.
- Then add chopped tomatoes and cook for 1 minute. Make sure no browning sticking at the bottom of the pot.
- Switch off the heat(press cancel).
- Add baby spinach, 1/2 cup water and give a good mix.
- Close Instant pot with lid. Set pressure valve to SEALING position. Select Manual / Pressure cook (high) for 1 min.
- After pressure cooking is done, release the pressure manually (QR).
- Carefully open the lid, Using an Immersion blender (or regular blender), puree the spinach mix. If the quantity is less for blending, tilt the pot a bit.
- Turn on SAUTE (High). Add salt, stir in paneer cubes and cashew cream.
- How to make cashew cream at home? Soak 10 raw cashew nuts in 1/4 cup of water for 10 mins, blend it to a fine paste (if required add little more water when blend).
- Allow to cook for 1 minute, till paneer cubes become soft. Turn off the Instant Pot and remove from heat.
- Drizzle some cashew cream on top and Serve hot with cumin rice or naan. Enjoy!
Preparation
Instant pot Method
Spinach Base Gravy
Final Preparation
Serving
Notes & Tips
- Paneer: I used Haldiram’s paneer. Use this paneer to get a soft and delicious gravy. You can get this paneer from Indian grocery store at frozen section. If not use any brand of paneer.
- Vegan: Instead of paneer, use extra firm tofu pieces.
- Substitute: This recipe can be made with any greens of your choice. Some alternatives that have worked well for me are baby kale or regular kale, mustard greens.
- Immersion Blender: To avoid the spinach from splattering, tilt the pot a bit till the blender is completely submerged in sauce and that does the trick. If not use regular blender.
- To Store: Store left over gravy for 3 to 4 days in refrigerator.
- To Freeze: If you want to freeze the gravy, don’t add paneer cubes, just freeze the base spinach gravy up to 3 months. Make sure the gravy cool down completely before storing.
- To Serve: Before serving, add thawed spinach base curry, paneer cubes to a pan and cook for 1 to 2 minutes at medium to low heat. check for seasoning and serve.