Palak Paneer - Instant Pot | Pressure Cooker
Instant Pot Palak Paneer: This is an easy one-pot version of the traditional palak paneer, cooked in an Instant Pot, and is ready in less than 20 minutes.
Equipment
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
- ½ inch ginger , chopped
- ½ teaspoon lemon juice
- ½ cup water ,adjust to taste
- 1 tablespoon ghee or oil
- ½ teaspoon cumin seeds
- 2-3 tablespoons fresh cream (optional)
- salt to taste
SPICES
- ⅛ teaspoon asafetida
- 2 teaspoon coriander powder
- ½-1 teaspoon garam masala, adjust to taste
Optional: Tempering
- 1 teaspoon oil
- ¼ teaspoon cumin seeds
- ⅛ teaspoon Kashmiri red chili powder
Instructions
Instant Pot Palak Paneer
- Turn ON SAUTE (more). When it displays, "HOT", add oil, cumin seeds, asafetida, onion, and garlic. Sauté for 2-3 minutes or until onions are translucent.
- Add tomatoes, green chili, and ginger. Add spices - coriander powder, and salt to taste. Sauté for 2-3 minutes or until tomato softens.
- Add water and deglaze the pot. Turn off sauté.
- Add spinach, and mix well. Close lid, vent sealed. Turn on the Pressure Cook (high) for 2 minutes.
- Note: For fresh spinach, pressure cook for "TWO" minutes. For frozen spinach, pressure cook for "FIVE" minutes.
- 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).
- Optional: Prepare the tempering. Heat oil or ghee in a pan, add cumin seeds. Allow seeds to crackle, and turn off the heat. Add Kashmiri Red chili powder, and immediately pour this tempering over the palak paneer.
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
My homemade bhuna masala (Indian curry sauce) makes preparing Palak Paneer incredibly simple. I combine the ¾ cup of bhuna masala with palak, add salt and water, and pressure cook for an easy and delicious meal.
I have shared a recipe for homemade paneer on my blog - How To Make Paneer
Please refer to the post for the following:
- Tips For The Best Instant Pot Palak Paneer
- Frequently Asked Questions
Nutrition
Nutrition Facts
Palak Paneer - Instant Pot | Pressure Cooker
Amount per Serving
Calories
269
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.2
g
Cholesterol
56
mg
19
%
Sodium
154
mg
7
%
Potassium
777
mg
22
%
Carbohydrates
12
g
4
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
16
g
32
%
Vitamin A
10894
IU
218
%
Vitamin C
41
mg
50
%
Calcium
545
mg
55
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
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