I call this Palak Paneer Mommy's Helper because it is a surefire way to get nutrient-rich spinach into kids without a complaint. The flash-cooking method helps preserve the flavor and rich color of the spinach. Cumin seeds add a subtle earthiness, and the creamy texture of cashews is the perfect replacement for traditional heavy cream, as it seamlessly balances the pureed sauce.
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Palak paneer is our go-to weeknight meal, ready in 15 minutes with this easy Instant Pot recipe. I love this one-pot recipe to cook the spinach and then use an immersion blender to puree the sauce, making cleanup super easy. Serve with steamed basmati rice for a gluten-free meal or with hot parathas for a wholesome vegetarian meal! And if you love quick Instant Pot curries, try my Mushroom Masala and Aloo Gobi recipes for a perfect weeknight meal.
I usually swirl in some homemade cashew cream at the end for that rich, silky finish, but heavy cream or even unsweetened coconut cream works just as well!
Paneer is one of my favorite ingredients! It's soft, fresh, and so versatile, adding richness to everything from curries, parathas, to rice dishes.
You can easily make Homemade paneer with just two ingredients: milk and lemon juice (or vinegar). The milk is curdled, the whey is drained, and the curds are pressed into a soft block of cheese that can be eaten right away. Homemade paneer keeps well in the refrigerator for up to a week, or you can cut it into cubes and freeze it to extend its shelf life.
For store-bought options, I recommend Gopi brand paneer, available at Whole Foods, Costco, or Indian grocery stores. Just be sure it's free from additives.
How to make Instant Pot Palak Paneer
Blend cashews with milk or water into a smooth puree and set aside. In the Instant Pot, heat oil and sauté cumin seeds, ginger, garlic, and green chilies for a minute. Add onions and cook until translucent, then stir in spinach, water, and salt. Pressure cook for 0 minutes (fresh spinach) or 1 minute (frozen spinach).
Turn the Instant Pot off and quick-release the pressure to avoid overcooking the spinach. Add ½ cup of cold water and carefully blend the spinach using an immersion blender. You may want to tilt the pot a little to avoid splattering.
Add cashew cream, garam masala, and paneer. Mix and cook for 1 to 2 minutes on saute mode. Take out the inner pot on a hot plate to avoid overcooking. Serve hot with roti or naan, and a side of raita.
How to Keep Palak Paneer Green and Fresh
If you've ever wondered, "How do I keep palak paneer green?" You're not alone! Spinach can quickly lose its vibrant color if overcooked, but with a few simple tricks, your curry will stay bright and fresh every time:
- Quick-release pressure: As soon as the cooking cycle ends, release pressure immediately to avoid extra cooking.
- Turn off "Keep Warm": Leaving it on can continue cooking the spinach and dull the color.
- Puree off heat: Switch off the Instant Pot, remove the inner pot, and tilt it slightly while blending to prevent splattering.
- Finish gently: Add cashew paste, garam masala, and paneer, then sauté for just 1-2 minutes until the gravy comes to a soft boil.
- Prevent overcooking: Move the inner pot onto a hot plate instead of leaving it inside the Instant Pot.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Instant Pot Palak Paneer
Recipe Video
Ingredients
- 15 raw cashews **
- ¼ cup milk
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 to 2 teaspoon hot green chili minced
- 1 medium yellow onion chopped fine
- 1 lb spinach baby spinach works the best, or use chopped frozen
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups paneer cubed
- 1 teaspoon garam masala
Instructions
- Add cashews to milk and blend together to make a smooth paste. Keep aside. Note: Double up milk and cashews if your blender blades are not low and if the paste does not turn out smooth. Making a larger portion can help with bigger blender jars and you can freeze the extra for next time.
- Turn the Instant Pot to saute mode and heat ghee. Add cumin seeds, ginger, garlic, and green chili. Saute for a minute. Add onions and cook for 2 minutes stirring a few times. Add spinach, salt, and water. Close the Instant Pot with pressure valve to sealing.
- For frozen spinach - Pressure cook on (Hi) for 1 minute
- For fresh spinach - Pressure cook on (Hi) for 0 minute
- Quick-release and turn off the Instant Pot
- Serve hot with rice or parathas. For a low carb option serve with caulilfower rice
Notes
- Quick-release as soon as the pressure cooking cycle completes
- Turn off the keep warm button as you do the quick release
- Make sure that the Instant Pot is turned off as you are pureeing with the immersion blender. Take the inside pot out on a hot plate while pureeing. As you may need to tilt the pot to avoid splattering
- Return the inner pot back to the Instant Pot housing, and add cashew paste, garam masala, and paneer. Cook on sauté for 1 to 2 minutes only or until the gravy comes to a gentle boil
- Turn off the Instant Pot and take the inner pot out and keep it on a hot plate to avoid overcooking the spinach
Nutrition
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Amruta says
Love how quick easy and simple to follow this recipe is and was enjoyed equally by my picky eating teen niece and husband. Thank you
Archana says
So glad that your niece and husband enjoyed it too!
Ashley E Arroyo says
I blended the cashews and milk but it did not make a paste, it made... cashew flavored milk. What consistency should it be? Thank you
Archana says
It should be creamy/thick consistency that is pourable.
Parvati says
Hello. Wonderful recipe. No need to add tomatoes for giving more thickness as we don't eat onion and garlic. Appreciate your response. Thank you.
Archana says
Sure you can add tomato puree. The color of the Palak paneer will not be as bright green but will taste equally delicious
Matthew M says
I've wanted to try your recipes, as people say they're good and I've been wanting to get your cookbook. This was great and so easy! Thank you. I've made some versions that just felt a little underwhelming to me, but this was just what I wanted.
Archana Mundhe says
Thank you so much! I’m so happy you enjoyed the Palak Paneer and found it easy to make. That truly means a lot! I’d love for you to try more recipes, and I hope you get a chance to check out my cookbook too—it's filled with even more comforting and flavorful dishes. Let me know what you try next!
Rebecca Keeler says
My entire family loves this recipe. I love how quick and easy it is and appreciate that I can alter the heat to whatever works for who I’m serving.
Archana Mundhe says
I'm so glad to hear that your whole family loves it! The Instant Pot makes it so quick and easy, and I love that you can adjust the spice level to suit everyone. Thanks for sharing your feedback!
E L says
Hi, this turned out very good but very runny for me. I followed the directions exactly. What could I possibly have done wrong? I used fresh spinach. Thank you!
Archana Mundhe says
Hi! I’m glad it turned out well overall. The extra moisture could be from the spinach—did you happen to rinse it before using? If it wasn’t fully dry, that might be the reason it turned out runny. I usually use triple washed baby spinach and skip rinsing to avoid any extra water. Hope that helps!
E L says
Yes. I did rinse it because it was loose leaf at the grocery store. That must be the reason. I will make sure it’s very dry next time. Thanks for the tip!
Jayan says
Super
beth says
How do you pressure cook for 0 minutes. It takes something like 20 minutes for the unit to come to full pressure, is that going to cause the spinach to brown in that process? Do you just immediately let steam out once its at pressure (which also takes 10 or more minutes- is that going to brown it?)
Archana Mundhe says
That’s a great question! It does sound a bit strange, but '0 minutes' is actually the secret to keeping spinach vibrant and green.
The spinach cooks gently while the pot is coming up to pressure. Setting it to 0 ensures the heat stops the moment it reaches that peak. To keep it from browning, the key is to do an immediate Quick Release as soon as it beeps. This drops the temperature instantly so the spinach doesn't overcook or turn mushy. Give it a try—you’ll be surprised how bright it stays!
Beth says
It worked perfectly. I was scared I would mess it up. Turned out delicious and beautiful.
Thanks for responding.
Archana Mundhe says
I am so glad you tried it! We love Palak Paneer and this Instant Pot version is on repeat in my home.
Boris says
Thanks so much for the recipe! Would it be straightforward to substitute tofu for paneer in this recipe? Appreciate any response!
Archana Mundhe says
Yes, tofu can be replaced for paneer in this recipe.