Easy Palak Paneer Recipe - Instant Pot

A white bowl full of spinach and paneer curry garnished with oil and garlic tempering. The white steamed rice and garlic naan in the background.

5 from 4 votes

Easy Palak Paneer Recipe - Instant Pot

Palak Paneer is a delicious, satisfying and popular Indian dinner curry. This wholesome dinner recipe makes restaurant style curry under 30 minutes. Instant Pot option included

Prep Time15

Cook Time15

Total Time30

Course: dinner

Cuisine: Indian

Servings: cups

Calories: 326kcal

Author: Prajakta Sukhatme

Ingredients

1 lb 6 cups baby spinach
2 cups Paneer cut in bite sized cubes
1 Tablespoon Ghee or Oil
1 teaspoon Cumin seeds
1 Green Chili chopped
1 Onion medium chopped
5 cloves Garlic minced
1 inch Ginger chopped
1 Tomato medium chopped
¼ cup Water

Spices and seasoning:

½ teaspoon ground turmeric
½ teaspoon red chili powder
1 tablespoon cumin -coriander powder
1 teaspoon Garam Masala
1 Tablespoon Kasuri Methi

Additional garnish of tadka / tempering

1 teaspoon ghee or oil
5-6 Garlic Cloves - roughly chopped
2-3 while red chilies

Equipments Used

Instructions

INSTANT POT INSTRUCTIONS:

Place the cubed Paneer in a pot of Hot water. This step ensures that the paneer stays soft and creamy.
Start the instant pot in SAUTE mode. Heat oil and add cumin seeds. When cumin seeds start to brown, add ginger, garlic, green chili and onions. Sprinkle some salt. Sauté for 2 minutes.
Add tomato and spices. Stir and let it cook for 2 minutes. Add water and scrap the bottom of the pot (deglaze the pot ) Add in the spinach. Press cancel and close the instant pot lid with vent in sealing position.
Choose MANUAL or PRESSURE COOK mode on high pressure for 2 minutes. Once the instant pot finishes cooking and goes to keep warm timer, wait for 5 minute and then release the leftover pressure by moving the valve from SEALING to VENTING. After the silver pin drops, open the lid.
Using an immersion blender, blend the cooked ingredients to smooth puree. Add the cubed paneer and garam masala. Cover and let it sit for 5 minutes, so the paneer soaks in the flavors.
In the meantime, on the stove, make additional tadka. Heat up the ghee in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir. Pour the sizzling tadka (additional flavor tempering) over the Palak Paneer. Gently stir so everything mixes well. Palak Paneer is ready to be served. Serve warm.

STOVETOP INSTRUCTIONS:

Place the cubed Paneer in a pot of Hot water. This step is essential to keep the paneer soft.
Heat oil in a deep bottom pan, add finely chopped onions, ginger & garlic and a pinch of salt. Sauté them together until translucent. Add chopped tomato and sauté until they mix well. Allow the tomato to cook for another 3-4 minutes until it softens.
Add all the spices and mix well. Add the Spinach and water. Mix well. Cover and cook on medium flame for 5-7 minutes until the spinach is wilted. Turn off the heat.
Using immersion blender, blend the mixture into smooth puree. Add little water if needed. Turn the heat back on. Stir in Paneer and cook for just 2 minutes. Turn off the flame.
In the meantime, make additional tadka. Heat up the ghee / oil in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole red chilies and give it a good stir.
Pour the sizzling tadka over the Palak Paneer. Crush some kasuri methi on your palm and sprinkle it over the curry. Gently stir so everything mixes well. Serve hot Palak Paneer with naan or steaming hot Basmati Rice. A side of fresh cut onions and lemon wedges adds extra rustic charm to this meal. Enjoy !

Notes

Sometimes, using immersion blender can get messy splatters all over. To
avoid that, slightly tilt the pot. So that the blender is completely submerged in the sauce.

Alternatively, transfer the spinach mix to a tall jar or pot and puree the spinach in that. This will help avoid messy splashes and keep the cleanup easier.

Nutrition