Instant Pot Palak Paneer

Instant Pot Palak Paneer – This easy instant pot palak paneer is a quick and cozy Indian curry made with fresh spinach and soft paneer (Indian cottage cheese). It is full of flavor and ready in under 15 minutes!

What is palak paneer?

Palak Paneer is a classic North Indian vegetarian side dish made with paneer (Indian cottage cheese), spinach and spices. It is one of the simple and healthy Indian curries that can be made in no time with handful of ingredients. The paneer cubes are simmered in a flavorful and creamy gravy which is made with spinach, ginger, garlic, onion and garam masala. It is often served with roti, naan, or rice.

Instant pot palak paneer is a modern twist on the classic Indian dish, prepared effortlessly using an electric pressure cooker. Using the instant pot makes it super easy. The spinach cooks quickly while locking in its fresh green color. It is so simple to whip up and perfect for a weeknight dinners.

Ingredients & Substitutions:

Spinach – Fresh spinach is ideal for the best palak paneer, but you can also use frozen spinach.

Paneer – Paneer is Indian cottage cheese, you can get it from Indian stores. Homemade or store-bought works well. Do not forget to soak the paneer cubes in hot water if using store-bought. For a vegan version, tofu is a great alternative.

Onion – Adds a sweet and savory base. You can use any type of onions.

Ginger & Garlic – Do not skip adding ginger and garlic. I have used freshly chopped ginger and garlic in this recipe. You could also use ginger-garlic paste if that’s what you have.

Green Chili – It adds a little heat. Use any hot peppers.

Garam Masala – It is a must. Use a good quality homemade or store-bought garam masala spice blend for the best and authentic flavor.

Cumin Seeds – They can be replaced with ground cumin.

Sugar – Balances the flavors. Totally optional though.

Salt & Oil

Serving suggestions:

Serve it with any Indian flatbread like roti, naan, chapati, or paratha. You can also serve it hot with steamed rice, pulao, or jeera rice.

You can also pair it with a toasted bread and pita bread.

Storage suggestions:

Any leftovers can be stored in the refrigerator for 3-4 days. You can also freeze for up to 2 months.

Tips & Notes:

Make sure you are using fresh spinach for the best results. Discard if there are any hard stems to prevent bitterness.

Adjust the number of green chilies as per your taste preference. You can also add a little bit of red chili powder for extra spice.

If your paneer is firm, soak it in hot water to make it soft.

Make sure you are using fresh homemade or store-bought paneer.

You can add some cashew cream, fresh cream or heavy cream on top to make it rich and creamy.

You can also squeeze some lemon juice on top while serving.

Step by step instructions:

Cut the paneer into desired shapes and soak in hot water. Skip this step if you are using homemade paneer.

Press the SAUTE button.

Add oil to the inner pot of the instant pot. Add cumin seeds and saute until aromatic.

Add slit green chili and chopped onion to the pot and saute until onions are translucent.

Add finely chopped ginger and chopped garlic and saute for another minute.

Add ½ cup of water to the pot and scrap the bottom well to prevent burning.

Add washed spinach leaves, required salt and sugar. Give it a mix and close the lid.

Press CANCEL button and press PRESSURE COOK / MANUAL button. Set the valve to the sealing position and adjust the time to 0 minutes.

Cancel and quick release the pressure.

Blend everything using immersion blender until smooth. Add more salt if needed and mix well.

Add soaked paneer cubes and garam masala to the spinach gravy and mix well.

Let it simmer on SAUTE mode for 1-2 minutes and serve hot with basmati rice, roti or naan.

Few more Indian curry recipes:

How to make instant pot palak paneer recipe video below:

Hari Chandana Ponnaluri

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Course Curry, Side Dish

Cuisine Indian

Servings 4

Calories 253 kcal

Cook ModePrevent your screen from going dark

Instructions

Cut the paneer into desired shapes and soak in hot water. Skip this step if you are using your own paneer.
Press the SAUTE button.
Add oil to the inner pot of the instant pot. Add cumin seeds and saute until aromatic.
Add slit green chili and chopped onion to the pot and saute until onions are translucent.
Add finely chopped ginger and chopped garlic and saute for another minute.
Add ½ cup of water to the pot and scrap the bottom well to prevent burning.
Add washed spinach leaves, required salt and sugar. Give it a mix and close the lid.
Press CANCEL button and press PRESSURE COOK / MANUAL button. Set the valve to the sealing position and adjust the time to 0 minutes.
Cancel and quick release the pressure.
Blend everything using immersion blender until you get a smooth puree. Add more salt if needed and mix well.
Add soaked paneer cubes and garam masala to the spinach puree and mix well.
Let it simmer on SAUTE mode for 1-2 minutes and serve hot with basmati rice, roti or naan.

Nutrition

Calories: 253kcalCarbohydrates: 10gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 6gCholesterol: 33mgSodium: 122mgPotassium: 542mgFiber: 3gSugar: 3gVitamin A: 7978IUVitamin C: 28mgCalcium: 341mgIron: 3mg