Instant Pot Palak Paneer Recipe (Pressure Cooker)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
417 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Palak Paneer Recipe (Pressure Cooker)
Description
The Instant Pot Palak Paneer Recipe starts by sautéing cumin seeds, garlic, ginger, green chili, and onions in ghee or oil to release their aromas. Tomato and ground spices—turmeric, red chili powder, coriander, and salt—join the pot and cook briefly before water and fresh spinach are added. The spinach cooks under high pressure for just 2 minutes in the Instant Pot, then it's blended to a velvety texture right in the pot using an immersion blender. Paneer cubes and garam masala finish the dish as it rests for a few minutes, allowing the cheese to absorb the flavors.
The creamy spinach sauce is vibrant and mildly spiced, complementing the mild, firm paneer. This dish is traditionally served alongside Indian breads like naan, roti, or paratha, making it suitable as a vegetarian main course. The pressure cooking method reduces preparation time while preserving nutrients and vibrant color in the spinach.
Notes suggest adding extra water if the Instant Pot signals a burn warning, using frozen spinach as a substitute, and optionally frying paneer before adding for texture. The recipe can be adapted for stovetop cooking and advises thawing frozen paneer overnight for proper use. Adjust the green chili variety and amount to taste for heat control.
Ingredients
- 1 lb spinach washed, aka Palak
- 2 cups paneer cut in bite sized cubes, or cottage cheese
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1 green chili pepper chopped
- 1 onion medium, chopped
- 5 cloves garlic chopped
- 1" inch ginger chopped
- 1 tomato medium, chopped
- 1/4 cup water
- 1 teaspoon garam masala
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon red chili powder Mirchi powder
- 1 teaspoon coriander powder dhaniya powder
- 1 teaspoon salt adjust to taste
Instructions
- Start the instant pot in sauté mode. Heat oil and add cumin seeds.
- When cumin seeds start to splutter, add ginger, garlic, green chili and onions. Sauté for 2 minutes.
- Add tomato and spices. Stir and let it cook for 2 minutes.
- Add water and deglaze the pot (see notes). Add in the spinach. Press cancel and close the instant pot lid with 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, which means release the pressure manually 5 minutes after the beep.
- Blend the ingredients in the pot to a creamy texture using an immersion blender.
- Add the paneer and garam masala. Let it sit for 5 minutes, so the paneer soaks in the flavors.
- Palak Paneer is ready to be served with naan, roti or paratha.
Notes
- Add ½ cup water if the Instant Pot shows a burn message to prevent sticking.
- Frozen spinach can substitute fresh; cooking times remain similar though pressure time may vary.
- Fry paneer cubes in 2-3 tablespoons oil if a firmer texture is preferred before adding to spinach.
- For frozen paneer, thaw overnight in the refrigerator before use.
- Adjust green chili type and quantity to control spiciness.
- The dish can be prepared on stovetop using the same method but avoid non-stick pans if blending directly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 83mg | 28% |
| Sodium | 747mg | 31% |
| Potassium | 770mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 10990IU | 220% |
| Vitamin C | 41.5mg | 46% |
| Calcium | 673mg | 67% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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