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Instant Pot Palak Paneer / Spinach with cottage cheese

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Palak Paneer, a classic paneer dish from North Indian cuisine. Soft, fresh paneer (Indian cottage cheese) cubes are served in a creamy, flavorful gravy (sauce) made with palak (spinach), onion, garlic and aromatic spices. This Instant Pot Palak Paneer, is a quick, and healthy, one-pot version to this classic dish. A delightful, highly nutritious vegetarian dish. This dish is GLUTEN-FREE, LOW-CARB

 

Instant Pot Palak Paneer / Spinach with cottage cheese

 

PALAK PANEER

A classic paneer dish from North India, and one of the most popular paneer dishes served in Indian restaurants around the globe. Palak Paneer is called a vegetarian delight. A simple, flavorful way of incorporating green leafy vegetables, and protein, paneer (Indian cottage cheese), making it highly nutritious power packed meal. This dish is made with handful of ingredients, and is ready in no-time.

Palak paneer is my go to recipe for weeknight dinners. So easy to make, with just few ingredients, this dish comes together in under 20 minutes. I love to make palak paneer in instant pot. It’s one-pot, dump-and-go recipe, add everything to the pot, pressure cook, blend, add paneer and the dish is ready to be devoured. Enjoy this classic palak paneer, with some roti, naan or with rice for a gluten-free meal.

Pic Shown: Instant Pot Palak Paneer

 

Instant Pot Palak Paneer / Spinach with cottage cheese

 

INGREDIENTS FOR PALAK PANEER

1 lb Spinach (Palak), fresh or frozen, chopped

12 oz PANEER, cut into bite sized cubes, (around 2 cups)

1 medium onion, chopped

1 medium tomato, chopped

1 – 2 green chili, chopped, adjust to taste

3 – 4 cloves garlic, chopped

1/2 inch ginger, chopped

1/2 teaspoon lemon juice

1/8 teaspoon ASAFOETIDA (Hing)

1 tablespoon GHEE or oil

1/2 cup water

1 – 2 tablespoon, fresh cream (optional)

salt to taste

SPICES

2 teaspoon  CORIANDER POWDER

1/2 teaspoon CUMIN POWDER 

1/2 – 1 teaspoon GARAM MASALA, adjust to taste

HOW TO MAKE PALAK PANEER

This dish can be made in instant pot or regular stove top pressure cooker. A quick and easy, dish which requires only handful of ingredients. Spinach, paneer, some onion, tomato, ginger, garlic and few Indian spices. I use baby spinach, but you could use fresh or frozen spinach. Sharing my version of this classic Palak Paneer recipe. Enjoy!

INSTANT POT PALAK PANEER

You will need Instant Pot

Turn ON saute mode (more). When it displays, “HOT”, add oil, asafoetida, garlic, onion. Saute for 1-2 minutes or until onions are translucent.

 

 

Add water deglaze the pot. Add spinach, tomatoes, green chili, ginger.

 

 

Add spices – coriander powder, cumin powder, and salt to taste.

Turn OFF saute mode. Close the instant pot lid with vent on sealing position. Turn ON Manual / Pressure cook (high) for 1 minute.

Turn OFF the “Keep warm” setting.

Note: For fresh spinach – Pressure cook (High) for “ONE” minute. For frozen spinach – Pressure cook (High) for “TWO” minute(s).

 

 

Once the instant pot beeps, do a quick pressure release. Open the instant pot lid, using an immersion blender, blend the spinach to puree, for creamy texture.

Note: Blend to puree or course grind the spinach to a desired consistency. To puree palak, in blender, keep the lid of the blender slightly open to let the hot air escape while blending, to avoid any accidents. Use a kitchen towel to cover the lid to avoid any splashes.

Turn ON saute mode (less), add paneer, garam masala, freshly squeezed lemon juice (around 1/2 teaspoon). Mix gently, bring the mixture to a gentle boil.

 

 

Turn OFF the saute mode. Garnish with some cream (optional).

Enjoy palak paneer with some naan, roti or paratha.

STOVE TOP PALAK PANEER

Follow the recipe as discussed earlier. In a stove top pressure cooker, add all the ingredients, and cook on high heat. After the two whistle(s), turn OFF the heat. Do a quick pressure release. Rest of the recipe is same as instant pot.

Pic Shown: Closeup of Instant Pot Palak Paneer

 

Instant Pot Palak Paneer / Spinach with cottage cheese

 

PRO TIPS FOR BEST PALAK PANEER

To avoid burn message, make sure you deglaze the inner pot, before pressure cooking.

Turn OFF the “Keep warm” setting, to prevent spinach from being overcooked.

Spinach loses its vibrant green color or turns dark as it is overcooked. In order to prevent the spinach from being overcooked, always do a quick pressure release.

Once the spinach has been pureed, add the paneer and cook for 1-2 minutes or until the sauce comes to a gentle boil. Just enough to warm up the paneer, so it absorbs all the flavor. Dish out once done cooking. If left in inner pot, it still continues to cook, resulting in overcooked, or dark color palak paneer.

When using store bought paneer, I always prefer to soak the paneer pieces in warm water. This helps soften the paneer, as well as bring out the fresh flavor in the paneer.

Soak the paneer pieces in warm water for 10-15 minutes. After 15 minutes, remove the pieces and use it in the dish as suggested.

Pic Shown: Instant Pot Palak Paneer

 

Instant Pot Palak Paneer / Spinach with cottage cheese

 

FAQ ABOUT PALAK PANEER

WHERE CAN I BUY PANEER

Paneer is available in most Indian / Asian grocery stores in freezer section. You can also find paneer in some Costco or Whole Foods. I prefer Nanak or Gopi brand paneer.

Store bought paneer stays fresh for up to a week in the refrigerator. You can also freeze it for later use. 

HOW TO MAKE HOMEMADE PANEER

Paneer is made with just two simple ingredients, milk and vinegar. I have shared recipe for homemade paneer on my blog – HOW TO MAKE PANEER

CAN I FRY PANEER

Yes, you can fry the paneer pieces instead of using it raw.

Heat a fry pan. Add 1-2 tablespoon of ghee/oil. Add paneer and fry on both sides until light brown in color. Remove it on paper towel, and use it in the dish as suggested.

CAN I USE FROZEN PANEER

If using frozen paneer, thaw the paneer overnight or couple of hours, in the refrigerator. Once thawed completely, paneer is ready to be used.

CAN I FREEZE PALAK PANEER

Yes, palak paneer freezes well. You can freeze palak paneer for up to a month. Portion it into freezer safe containers. I like to use small containers for easy access. Thaw it in the refrigerator overnight or couple of hours until it is completely thawed. Reheat and serve hot with some roti or naan.

HOW TO SERVE PALAK PANEER

Palak paneer goes well with some Indian flatbread – naan, roti or paratha. I like to serve some boondi raita and some salad too.

Pic Shown: Instant Pot Palak Paneer, naan, boondi raita and some salad

 

Instant Pot Palak Paneer / Spinach with cottage cheese

 

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Instant Pot Palak Paneer / Spinach with cottage cheese

Palak Paneer, a classic paneer dish from North Indian cuisine. Soft, fresh paneer (Indian cottage cheese) cubes are served in a creamy, flavorful gravy (sauce) made with palak (spinach), onion, garlic and aromatic spices. This Instant Pot Palak Paneer, is a quick, and healthy, one-pot version to this classic dish. A delightful, vegetarian dish, highly nutritious. This dish is GLUTEN-FREE, LOW-CARB
Course Main Course, Side Dish
Cuisine Indian, North Indian
Keyword palak paneer,saag paneer,instant pot palak paneer, instant pot saag,spinach with cottage cheese,
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Jyoti Behrani

Ingredients

INGREDIENTS FOR PALAK PANEER

  • 1 lb Spinach (Palak), fresh or frozen, chopped
  • 12 oz PANEER, cut into bite sized cubes, (around 2 cups)
  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1-2 green chili, chopped, adjust to taste
  • 3-4 cloves garlic, chopped
  • 1/2 inch ginger, chopped
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ASAFOETIDA (Hing)
  • 1 tablespoon ghee or oil
  • 1/2 cup water
  • 1-2 tablespoon fresh cream (optional)
  • salt to taste

SPICES

Instructions

INSTANT POT PALAK PANEER

  • You will need Instant Pot
    Turn ON saute mode (more). When it displays, “HOT”, add oil, asafoetida, garlic, onion. Saute for 1-2 minutes or until onions are translucent.
  • Add water deglaze the pot. Add spinach, tomatoes, green chili, ginger.
  • Add spices – coriander powder, cumin powder, and salt to taste.
  • Turn OFF saute mode. Close the instant pot lid with vent on sealing position. Turn ON Manual / Pressure cook (High) for 1 minute.
  • Turn OFF the “Keep warm” setting.
    Note: For fresh spinach – Pressure cook (High) for “ONE” minute. For frozen spinach – Pressure cook (High) for “TWO” minute(s).
  • Once the instant pot beeps, do a quick pressure release. Open the instant pot lid, using an immersion blender, blend the spinach to puree, for creamy texture.
    Note: Blend to puree or course grind the spinach to a desired consistency. To puree palak, in blender, keep the lid of the blender slightly open to let the hot air escape while blending, to avoid any accidents. Use a kitchen towel to cover the lid to avoid any splashes.
  • Turn ON saute mode (less), add paneer, garam masala, freshly squeezed lemon juice (around 1/2 teaspoon). Mix gently, bring the mixture to a gentle boil.
  • Turn OFF the saute mode. Garnish with some cream (optional).
  • Enjoy palak paneer with some naan, roti or paratha.

STOVE TOP PALAK PANEER

  • Follow the recipe as discussed earlier. In a stove top pressure cooker, add all the ingredients, and cook on high heat. After the two whistle(s), turn OFF the heat. Do a quick pressure release. Rest of the recipe is same as instant pot.

Notes

I have shared recipe for homemade paneer on my blog - HOW TO MAKE PANEER
Please refer to the post for the following:
  1. PRO TIPS FOR BEST PALAK PANEER
  2. FAQ ABOUT PALAK PANEER

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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