Palak Paneer Instant Pot Recipe

Hey foodies! Today, I’m diving into the delicious world of Indian cuisine with a creamy, dreamy Instant Pot Palak Paneer that’ll make your taste buds do a happy dance. Let’s get cooking!

I love how my Palak Paneer recipe transforms fresh spinach and creamy paneer into a nutrient-rich delight. By using the Instant Pot, I manage to keep all the vibrant flavors intact.

The ghee, cumin seeds, and garam masala add depth, while the ginger-garlic paste and green chilies provide a spicy kick.

Palak Paneer Instant Pot Recipe Ingredients

• Ghee or Oil: Adds healthy fats and enhances flavor.
• Cumin Seeds: Provides aromatic, earthy flavor; aids digestion.
• Spinach Leaves: Rich in iron and fiber; boosts immunity.
• Ginger-Garlic Paste: Adds pungency and warmth; has anti-inflammatory properties.
• Green Chilies: Provides heat; rich in vitamin C.
• Garam Masala: A warm spice blend; adds depth and complexity.
• Turmeric Powder: Offers anti-inflammatory benefits; adds color.
• Tomato: Adds tanginess and sweetness; packed with antioxidants.
• Paneer: High in protein and calcium; adds creamy texture.
• Lemon Juice: Adds tartness; high in vitamin C.

Palak Paneer Instant Pot Recipe Ingredient Quantities

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit (adjust according to spice preference)
• 3-4 cups fresh spinach leaves, washed and chopped
• 1 large tomato, chopped
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (optional, adjust for spice)
• Salt to taste
• 200 grams paneer, cubed
• 1/4 cup heavy cream or cashew cream (optional, for richness)
• 2 tablespoons lemon juice

How to Make this Palak Paneer Instant Pot Recipe

1. Set the Instant Pot to sauté mode and add the ghee or oil. Once hot, add cumin seeds and let them sizzle.

2. Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, and cook for another minute until fragrant.

3. Add the chopped tomato and cook until soft, stirring occasionally.

4. Mix in the garam masala, turmeric powder, coriander powder, red chili powder (if using), and salt. Stir and cook for a couple of minutes.

5. Add the chopped spinach leaves, place the lid on the Instant Pot, and set to manual pressure for 2 minutes. Ensure the valve is set to sealing.

6. Quick release the pressure manually. Open the lid and use an immersion blender to blend the spinach mixture until smooth. Alternatively, transfer to a blender and then return the mixture to the Instant Pot.

7. Switch back to sauté mode. Stir in the cubed paneer and cook for 2-3 minutes until the paneer is heated through.

8. Optional: Add heavy cream or cashew cream for a richer texture. Stir and heat for another minute.

9. Turn off the sauté mode. Stir in the lemon juice, adjust seasoning if necessary.

10. Serve hot with naan, roti, or rice. Enjoy your delightful Palak Paneer!

Palak Paneer Instant Pot Recipe Equipment Needed

1. Instant Pot
2. Measuring spoons
3. Knife
4. Cutting board
5. Mixing spoon or spatula
6. Immersion blender (or regular blender)
7. Serving spoon
8. Measuring cups

FAQ

• Q: Can I use frozen spinach instead of fresh?
  A: Yes, you can use frozen spinach. Thaw and drain excess water before using.
• Q: What can I substitute for paneer if I don’t have it?
  A: Tofu is a good substitute for paneer, especially if you prefer a vegan option.
• Q: Can I make this recipe vegan?
  A: Yes, use oil instead of ghee, tofu instead of paneer, and cashew cream instead of heavy cream.
• Q: How can I make this dish spicier?
  A: Increase the quantity of green chilies and red chili powder to suit your spice preference.
• Q: Can I prepare this recipe without an Instant Pot?
  A: Yes, you can cook it on the stovetop using a regular pan. Adjust the cooking time accordingly.
• Q: Is it necessary to add lemon juice?
  A: Lemon juice enhances the flavor, but you can skip it if preferred.
• Q: Can I store leftovers?
  A: Yes, store in an airtight container in the refrigerator for up to 2-3 days.

Palak Paneer Instant Pot Recipe Substitutions and Variations

• Ghee or oil: Substitute with coconut oil or butter.
• Green chilies: Use jalapeños or serrano peppers for a different level of heat.
• Spinach: Swap with kale or Swiss chard.
• Heavy cream: Use coconut cream or almond milk for a dairy-free option.
• Paneer: Substitute with tofu for a vegan version.

Pro Tips

1. Paneer Preparation To enhance the flavor and texture of the paneer, lightly fry the paneer cubes in a small amount of oil until golden before adding them to the dish. This step can prevent the paneer from crumbling and gives it a nice, firm texture.

2. Creamy Texture Without Cream If you prefer a creamy texture without using cream, you can soak a handful of cashews in warm water for 15-20 minutes, then blend them with a little water to form a smooth paste. Add this paste along with the spinach blend for a rich consistency.

3. Freshness Boost For added freshness and a pop of color, garnish the finished dish with a handful of fresh spinach leaves or chopped coriander (cilantro) just before serving.

4. Flavor Depth with Dry Fenugreek To add a layer of authentic flavor, consider adding a teaspoon of crushed dried fenugreek leaves (kasuri methi) towards the end of cooking. This imparts a distinct, slightly nutty flavor to the Palak Paneer.

5. Even Sautéing When sautéing onions, ginger-garlic paste, and spices, ensure even cooking by continuously stirring. This helps prevent the spices from burning and brings out the best flavors.