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Palak paneer made in Instant Pot served in a black bowl placed over a burlap mat.
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Instant Pot Palak Paneer

Easy Palak Paneer made in Instant Pot. Spinach and Indian cottage cheese cooked in a delicious onion-tomato curry base.
Prep Time15 mins
Cook Time9 mins
Pressure Release Time5 mins
Course: Main Course, Mains
Cuisine: Indian, North Indian
Servings: 4 persons
Calories: 337kcal

Equipment

  • Instant Pot 6 quart
  • Immersion blender

Ingredients

  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 cup finely chopped onions
  • 1.5 teaspoon ginger garlic paste
  • ½ cup finely chopped tomatoes
  • 1 teaspoon Kasuri Methi
  • 1.25 teaspoon paprika
  • 1.5 teaspoon ground coriander
  • ¾ teaspoon garam masala
  • 1.25 teaspoon Kosher salt or to taste
  • 1 cup water
  • 400 grams cleaned spinach
  • 10 raw cashews
  • 300 grams thawed paneer cubes or fresh paneer cubes

For tempering

  • 2 teaspoon oil
  • 1 teaspoon paprika
  • 1.5 teaspoon Kasuri Methi

Instructions

Prep work

  • Clean, sort and pick the spinach leaves.
  • Wash well. Set aside.
  • Thaw the frozen paneer cubes by placing them in hot boiling water.
  • When they become soft, drain them well.

Making Instant Pot Palak Paneer

  • Insert the inner pot into the Instant Pot.
  • Turn on SAUTE MODE on NORMAL for 7 minutes.
  • Wait for the display to read HOT.
  • When ready, add oil.
  • Tip in the cumin seeds and wait for them to crackle.
  • Now, add the finely chopped onions and ginger garlic paste.
  • Mix well and saute the onions until they turn soft and pink.
  • Now, add the ground spices and Kasuri Methi.
  • Mix well and cook for just 20 seconds.
  • Immediately, tip in the finely chopped tomatoes.
  • Stir well to combine and continue to cook till tomatoes are mushy.
  • Add 1 cup water and salt.
  • Place the washed spinach leaves into the pot.
  • Add the cashews next.
  • Press CANCEL.

Pressure cooking spinach

  • Ensure that the sealing ring has been fitted well into the IP lid.
  • Close the Instant pot and turn the VALVE to SEALING.
  • Press PRESSURE COOK MODE on HIGH PRESSURE for 2 minutes.
  • Allow the cooking cycle to complete.
  • When the cooking cycle is complete, wait for 5 minutes.
  • Now, do a QUICK PRESSURE RELEASE by turning the VALVE to VENTING.
  • Press CANCEL.
  • Open the lid and stir the cooked mixture well.

Blending and simmering

  • Using an immersion blender, blend the cooked spinach mixture to a smooth puree.
  • Now, press SAUTE MODE- 3 minutes.
  • Add the thawed paneer cubes and stir well to combine.
  • Simmer till the Saute Cycle completes.

Tempering

  • Heat a small pan with 2 teaspoon oil.
  • Switch off the flame immediately.
  • Now, add ½ tablespoon crushed Kasuri Methi and 1 teaspoon paprika to the oil.
  • Add this mixture to the Palak Paneer and serve immediately.

Notes

Please note that 
    1. Nutritional values are given here as a courtesy and are only a rough estimate.
    2. Instant pot timings may vary based on the geographical location.
    3. 1 cup= 250 ml.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Serving: 6cups | Calories: 337kcal | Carbohydrates: 12g | Protein: 15g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 832mg | Potassium: 710mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9626IU | Vitamin C: 37mg | Calcium: 484mg | Iron: 4mg
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