Instant Pot Palak Paneer
User Reviews
4.6
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Calories
474 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Palak Paneer
Description
This recipe starts by blending cashews and milk into a smooth paste to provide natural richness without cream. Using ghee for sautéing cumin seeds, ginger, garlic, and green chili develops a spiced aroma and flavor base. Onion is cooked until soft before fresh or frozen spinach is pressure cooked briefly—zero minutes for fresh, one minute for frozen—to preserve brightness and texture.
After quick pressure release, the spinach is pureed with optional additional water to achieve a smooth consistency. The cashew paste is added alongside garam masala and cubed paneer. A short sauté heating step brings the gravy together without overcooking, preserving the paneer's texture and spinach color. This recipe serves well with rice or parathas.
Following tips such as drying spinach thoroughly before pressure cooking, quick pressure release, and careful blending help maintain the distinct green appearance and fresh flavor. Removing the inner pot during pureeing and after cooking avoids overcooking or splattering. The gentle reheating step ensures the dish finishes evenly without breaking down paneer.
Ingredients
- 15 cashew nuts raw
- ¼ cup milk
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 to 2 teaspoon green chili minced, hot
- 1 yellow onion chopped fine, medium
- 1 lb spinach baby spinach works the best, or use chopped frozen
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups paneer cubed
- 1 teaspoon garam masala
Instructions
- Add cashews to milk and blend together to make a smooth paste. Keep aside. Note: Double up milk and cashews if your blender blades are not low and if the paste does not turn out smooth. Making a larger portion can help with bigger blender jars and you can freeze the extra for next time.
- Turn the Instant Pot to saute mode and heat ghee. Add cumin seeds, ginger, garlic, and green chili. Saute for a minute. Add onions and cook for 2 minutes stirring a few times. Add spinach, salt, and water. Close the Instant Pot with pressure valve to sealing.
- For frozen spinach - Pressure cook on (Hi) for 1 minute
- For fresh spinach - Pressure cook on (Hi) for 0 minute
- Quick-release and turn off the Instant Pot
- Add ½ cup of water(optional) and blend to make a smooth paste using an immersion blender.
- Add cashew paste, garam masala, and paneer. Gently stir everything together and cook on sauté mode for 2 minutes or until heated through.
- Serve hot with rice or parathas. For a low carb option serve with caulilfower rice
Notes
- Dry fresh spinach thoroughly after washing to maintain vibrant color.
- Quick-release pressure immediately after cooking to avoid overcooking spinach.
- Turn off the keep warm function during quick release and blending to prevent overheating.
- Remove inner pot and place on a hot plate while pureeing to avoid splatters and overheating.
- Return pot to Instant Pot base for short sauté of cashew paste, spices, and paneer to heat through without overcooking.
- Serve hot with rice or parathas for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 94mg | 31% |
| Sodium | 135mg | 6% |
| Potassium | 739mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 10660IU | 213% |
| Vitamin C | 34.4mg | 38% |
| Calcium | 680mg | 68% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
