Palak Paneer
North Indian favorite with spinach and paneer made in the Instant Pot as a one-pot dish.
Nutrition
Authored values; per-serving basis not stated.
- Calories
- 1668
- Protein
- 80g
- Carbs
- 52g
- Fat
- 128g
- Fiber
- 16g
Nutrition from source, total for 4 servings.
Ingredients
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 inch ginger
- 5 cloves garlic
- - green chili pepper
- - small onion
- - medium tomato
- 0.5 tsp ground turmeric
- 0.5 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp salt
- 0.25 cup water
- 1 lb spinach
- 2 cups paneer
- 1 tsp garam masala
Equipment
- instant pot
- immersion blender
Instructions
Start the instant pot in sauté mode. Heat 1 tbsp ghee and add 1 tsp cumin seeds .
When the cumin seeds start to splutter, add 1 inch ginger , chopped, 5 cloves garlic , chopped, green chili pepper , chopped, and small onion , chopped. Sauté for 2 minutes .
Add medium tomato , chopped, 0.5 tsp ground turmeric , 0.5 tsp red chili powder , 1 tsp coriander powder , and 1 tsp salt . Stir and cook for 2 minutes .
Add 0.25 cup water and deglaze the pot. Add 1 lb spinach . Press cancel and close the Instant Pot lid with the vent in sealing position. Set on manual or pressure cook mode on high pressure for 2 minutes .
Once the Instant Pot beeps, do a 5-minute natural pressure release, then release the pressure manually.
Blend the ingredients in the pot to a creamy texture using an immersion blender .
Add 2 cups paneer , cut into bite-sized cubes, and 1 tsp garam masala . Let sit for 5 minutes so the paneer soaks in the flavors.
Related recipes
View Cooklang Source
---
title: Palak Paneer
description: "North Indian favorite with spinach and paneer made in the Instant Pot as a one-pot dish."
servings: 4
time: 20 minutes
tags: [indian, vegetarian, paneer, spinach, instant-pot]
cuisine: indian
difficulty: easy
source: https://pipingpotcurry.com/palak-paneer-instant-pot/#wprm-recipe-container-3850
nutrition-calories: 1668
nutrition-protein: 80g
nutrition-carbs: 52g
nutrition-fat: 128g
nutrition-fiber: 16g
nutrition-note: Nutrition from source, total for 4 servings.
rating: 4.5
---
Start the #instant pot{} in sauté mode. Heat @ghee{1%tbsp} and add @cumin seeds{1%tsp}.
When the cumin seeds start to splutter, add @ginger{1%inch}, chopped, @garlic{5%cloves}, chopped, @green chili pepper{1}, chopped, and @small onion{1}, chopped. Sauté for ~onion sauté{2%minutes}.
Add @medium tomato{1}, chopped, @ground turmeric{0.5%tsp}, @red chili powder{0.5%tsp}, @coriander powder{1%tsp}, and @salt{1%tsp}. Stir and cook for ~spice cook{2%minutes}.
Add @water{0.25%cup} and deglaze the pot. Add @spinach{1%lb}. Press cancel and close the Instant Pot lid with the vent in sealing position. Set on manual or pressure cook mode on high pressure for ~pressure cook{2%minutes}.
Once the Instant Pot beeps, do a 5-minute natural pressure release, then release the pressure manually.
Blend the ingredients in the pot to a creamy texture using an #immersion blender{}.
Add @paneer{2%cups}, cut into bite-sized cubes, and @garam masala{1%tsp}. Let sit for ~paneer soak{5%minutes} so the paneer soaks in the flavors.
> Serve with naan, roti, or paratha.
> If your Instant Pot is a newer model prone to burn messages, use ½ cup water instead of ¼ cup.
> For fried paneer, fry in 2-3 tbsp oil or air fry before adding to the blended spinach.
> Frozen spinach works with the same cooking time. Frozen paneer should be thawed in the refrigerator overnight.