Instant Pot Saag Paneer
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
319 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Saag Paneer
Description
This recipe begins by sautéing cumin seeds with green chili, ginger, garlic, and onions in ghee inside the Instant Pot. After the aromatics turn golden, ground turmeric, cayenne, coriander, and salt are added along with chopped mustard leaves and spinach plus some water. The mixture is pressure cooked for 4 minutes and then naturally pressure released for 5 minutes before blending with cornmeal to achieve a smooth consistency.
Paneer cubes are stirred in last and lightly cooked to absorb flavors while remaining tender. The combination results in a creamy, mildly spicy saag with a thick texture from the cornmeal and soft paneer adding richness. Spice levels can be adjusted by the type and amount of green chili used.
Saag Paneer is ready to serve warm as a vegetarian main or side. The greens provide earthiness balanced by creamy cheese and warming spices common in Indian cuisine.
To make vegan, omit paneer or substitute tofu.Adjust the heat by selecting milder or hotter green chilies as preferred.Adding vegetables like radishes, broccoli, or cauliflower can thicken and vary texture.If mustard leaves are unavailable, double the spinach amount.This recipe is designed for a 6qt Instant Pot but can be adapted for others.
Ingredients
- 1 tablespoon ghee or oil
- 1/4 teaspoon cumin seeds aka Jeera
- 2 green chili pepper optional, adjust to taste*
- 1" inch ginger chopped
- 10 cloves garlic chopped
- 2 onion medium sized. Cut into large pieces
- 1 bunch mustard leaves chopped. About 8oz, aka Sarson
- 1 bunch spinach chopped. About 8oz, aka Palak
- 1/4 cup water
- 10 ounces paneer cut into small pieces, or cottage cheese
- 2 tablespoon cornmeal fine ground, aka Makai ka aata
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon cayenne pepper or red chili powder
- 2 teaspoon coriander powder dhaniya powder
- 1 teaspoon salt
Instructions
- Heat ghee in the instant pot in saute mode. Add jeera, green chili, ginger and garlic.
- Once the ginger and garlic turns golden brown, add the chopped onions. Saute for 3 minutes.
- Add the spices to the instant pot. Then add the mustard greens, spinach and water.
- Change the instant pot setting to manual or pressure cook mode for 4 minutes. When the instant pot beeps, do a 5 minute NPR, which means release the pressure manually after 5 mins. Turn off the instant pot.
- Add in the corn flour. Use an immersion blender to blend the saag to a smooth paste.
- Turn on the instant pot in saute mode. Add in the paneer and cook for about 3 minutes.
- Saag Paneer is ready to be served.
Notes
- To make this vegan, replace paneer with tofu or omit it entirely.
- Adjust green chili quantity according to your preferred spice level, using varieties like Thai, Birdeye, or Serrano.
- Including vegetables like radishes, broccoli, or cauliflower can add body and thickness to the saag.
- If mustard greens are unavailable, use twice the amount of spinach instead.
- This recipe was developed for a 6-quart Instant Pot DUO60 model but can be adapted for similar pressure cookers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 14g | 28% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 56mg | 19% |
| Sodium | 750mg | 31% |
| Potassium | 625mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 8058IU | 161% |
| Vitamin C | 34mg | 38% |
| Calcium | 455mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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