Instant Pot Palak Paneer

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This Instant Pot Palak Paneer is a quick, and healthy, one-pot version of a classic Indian dish. Soft, fresh paneer is served in a creamy, flavorful gravy made with spinach, onion, garlic, and aromatic spices. A delightful, highly nutritious vegetarian dish. This dish is gluten-free and low-carb.

 

Instant Pot Palak Paneer

 

PALAK PANEER

Palak Paneer is a classic paneer dish from North Indian cuisine. It is 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 a highly nutritious power-packed meal. This dish is made with a handful of ingredients and is ready in no time.

Palak paneer is my go-to recipe for weeknight dinners. Easy to make and with just a few ingredients, this dish comes together in under 20 minutes. 

I love to make palak paneer in the instant pot. It’s a 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 rice for a gluten-free meal.

Pic Shown: Instant Pot Palak Paneer, Gajar Ka Halwa and Dahi Bhalla

 

Instant Pot Palak Paneer

 

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

3 – 4 cloves garlic, chopped

1 medium tomato, chopped

1 – 2 green chili, chopped, adjust to taste

1/2 inch ginger, chopped

1/2 teaspoon lemon juice

1/8 teaspoon asafetida

1 tablespoon ghee or oil

1/2 cup water

1 – 2 tablespoons, of 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 the instant pot or regular stovetop pressure cooker. A quick and easy, dish that requires only handful of ingredients. Spinach, Paneer, some onion, tomato, ginger, garlic, and a few Indian spices. I used baby spinach for this dish. Sharing my version of this classic Palak Paneer recipe. Enjoy!

INSTANT POT PALAK PANEER

You will need an Instant Pot

Turn ON SAUTE (more). When it displays, “HOT”, add oil, asafetida, onion, and garlic. Sauté for 2-3 minutes or until onions are translucent.

Add water and DEGLAZE the pot. Turn OFF SAUTE.

Add spinach, tomatoes, green chili, and ginger. Add spices – coriander powder, cumin powder, and salt to taste.

Close lid, vent sealed. Turn ON MANUAL / PRESSURE COOK (high) for 1 minute.

Note: For fresh spinach, pressure cook for “ONE” minute. For frozen spinach, pressure cook for “TWO” minutes (s).

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

Note: Blend spinach to puree or the desired consistency. You can puree spinach in a blender. Use extreme caution while blending hot foods. Keep the lid slightly open to let the hot air escape. Use a kitchen towel to cover the lid to avoid any splashes.

(Optional) Heat a tablespoon of oil in a pan. Add paneer cubes, and sauté the paneer pieces for a couple of minutes on each side or to a light brown color.

Turn ON SAUTE (less), add Paneer, garam masala, and freshly squeezed lemon juice (optional). Mix gently, and bring the mixture to a gentle boil.

Turn OFF SAUTE. Garnish with some cream (optional).

Enjoy palak paneer with some naan, roti, or paratha!!

STOVETOP PRESSURE COOKER PALAK PANEER

Follow the recipe as discussed earlier. In a stovetop 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. The rest of the recipe is the same as the instant pot.

Pic Shown: Closeup of Instant Pot Palak Paneer

 

Instant Pot Palak Paneer

 

TIPS FOR THE BEST PALAK PANEER

Make sure to deglaze the pot to avoid any burnt message.

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

Puree spinach to the desired consistency. Add paneer and let it simmer for a couple of minutes or until the sauce comes to a gentle boil. This helps the paneer warm through and absorbs all the flavors.

Dish out palak paneer in a serving bowl, as soon as paneer is heated through. If left in the inner pot, it continues to cook, resulting in an overcooked, or dark-colored palak paneer.

If you are using a store-bought paneer, soak the paneer pieces in warm water. Soaking paneer in warm water, softens and brings 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 them in the dish as suggested.

Pic Shown: Instant Pot Palak Paneer

 

Instant Pot Palak Paneer

 

FREQUENTLY ASKED QUESTIONS

WHERE CAN I BUY PANEER

Paneer is available in most Indian / Asian grocery stores in the freezer section. Paneer is available at 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. Paneer freezes well. You can freeze paneer for a couple of months. 

HOW TO MAKE HOMEMADE PANEER

Paneer is made with just two simple ingredients, milk, and vinegar. I have shared a recipe for homemade paneer on my blog – How To Make Paneer

CAN I FRY PANEER

Paneer may be deep-fried or pan-fried before using it in the recipe. Here’s how to pan-fry the paneer:

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

CAN I USE FROZEN PANEER

If using frozen paneer, thaw the paneer overnight or for a couple of hours, in the refrigerator. 

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. 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, Gajar Ka Halwa and Dahi Bhalla

 

 

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Instant Pot Palak Paneer

Instant Pot Palak Paneer

Jyoti Behrani
This Instant Pot Palak Paneer is a quick, and healthy, one-pot version of a classic Indian dish. Soft, fresh paneer is served in a creamy, flavorful gravy made with spinach, onion, garlic, and aromatic spices.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Indian, North Indian
Servings 4

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 asafetida
  • 1 tablespoon asafetida
  • 1/2 cup water
  • 2-3 tablespoons fresh cream (optional)
  • salt to taste

SPICES

Instructions
 

INSTANT POT PALAK PANEER

  • You will need an Instant Pot
    Turn ON SAUTE (more). When it displays, “HOT”, add oil, asafetida, onion, and garlic. Sauté for 2-3 minutes or until onions are translucent.
  • Add water and DEGLAZE the pot. Turn OFF SAUTE.
  • Add spinach, tomatoes, green chili, and ginger. Add spices – coriander powder, cumin powder, and salt to taste.
  • Close lid, vent sealed. Turn ON PRESSURE COOK (high) for 1 minute.
    Note: For fresh spinach, pressure cook for “ONE” minute. For frozen spinach, pressure cook for “TWO” minutes (s).
  • Once the Instant pot beeps, do a quick pressure release. Open the lid, and using an immersion blender, blend the spinach to puree, for a creamy consistency.
    Note: Blend spinach to puree or the desired consistency. You can puree spinach in a blender. Use extreme caution while blending hot foods. Keep the lid slightly open to let the hot air escape. Use a kitchen towel to cover the lid to avoid any splashes.
  • (Optional) Heat a tablespoon of oil in a pan. Add paneer cubes, and sauté the paneer pieces for a couple of minutes on each side or to a light brown color.
  • Turn ON SAUTE (less), add Paneer, garam masala, and freshly squeezed lemon juice (optional). Mix gently, and bring the mixture to a gentle boil.
  • Turn OFF SAUTE. Garnish with some cream (optional).
  • Enjoy palak paneer with some naan, roti, or paratha!!

STOVETOP PRESSURE COOKER PALAK PANEER

  • Follow the recipe as discussed earlier. In a stovetop 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. The rest of the recipe is the same as the instant pot.

Notes

I have shared a recipe for homemade paneer on my blog - How To Make Paneer
Please refer to the post for the following:
  1. Tips For The Best Palak Paneer
  2. Frequently Asked Questions

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
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KEYWORD

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Instant Pot Palak Paneer

This Post Has 2 Comments

  1. Cathy

    Hi there thank you for sharing this recipe. What can I substitute for the spice that begins with Asafoetida coz I don’t have any right now? Does the flavor change if I don’t have it?

    Thank you

    1. Jyoti Behrani

      Hi Cathy,
      You can skip asafoetida, recipe works just fine. Thanks!

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