EASY Instant Pot Palak Paneer

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 vitamins, flavor, and rice 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.

Palak paneer makes a healthy weeknight meal and is 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 rice for a gluten free meal or with hot parathas for a wholesome vegetarian meal!

What is Paneer?

Paneer is fresh, unsalted cheese that is similar to cottage cheese. Paneer is made by curdling milk using lemon juice or vinegar and then separating the whey. All the excess water from the curdled milk solids are pressed out and then shaped to form soft cheese. Paneer is not aged and can be consumed right away. It adds a nice texture to curries, parathas, rice dishes and desserts. Check out my homemade paneer recipe.

How to Store Paneer?

Homemade Paneer can be refrigerated up to a week and can be frozen for extended shelf life. If buying paneer from a store, I usually cut it into cubes and freeze any unused portions right away.

Where can I buy Paneer?

I would recommend Gopi Brand Paneer from Whole Foods, Costco or Indian grocery stores. When buying paneer make sure it does not have any additives. Remember milk and an acidic ingredient such as lemon juice or vinegar are the only 2 ingredients needed to make paneer.

This quick Instant Pot recipe uses my mom’s stove top palak paneer recipe as a base. I stir in cashew cream in the end to make the curry rich and creamy. To make homemade cashew cream, simply blend cashews and warm milk (or water) to make a creamy, smooth paste.

NOTE: Heavy cream or unsweetened coconut cream can also be substituted for cashew cream.

PRO tips to keep the palak paneer looking green and fresh:

I often get questions on how my palak paneer looks vibrant green. Here are few tips and tricks I always follow:

1. Quick release as soon as the pressure cooking cycle completes.
2. Turn off the keep warm button as you do the quick release.
3. Make sure that the Instant Pot is turned off as you puree 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.
4. Return the inner pot back to the Instant Pot housing, 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.
5. Turn off the Instant Pot and take the inner pot out and keep it on a hot plate to avoid overcooking the spinach.

How to make Instant Pot Palak Paneer, step by step recipe:

• Blend cashews with milk or water to make a smooth puree and reserve. Heat oil in the Instant Pot and add cumin seeds, ginger, garlic, green chilies and saute for a minute. Add onions and cook for 2 minutes or until they start to become translucent. Add fresh or frozen spinach, water and salt. Pressure cook for zero minutes if using fresh spinach, or pressure cook for 1 minute if using frozen spinach (photos 1 – 2).

• Press the keep warm button and quick release the pressure right away to avoid overcooking of the spinach. Add 1/2 cup of water and carefully blend the spinach using an immersion blender. You may want to tilt the pot a little to avoid splattering (photos 3 – 4).

• Set the Instant Pot to Saute mode. Add cashew cream/paste, garam masala and paneer. Mix and cook for 1 to 2 minutes or until the sauce comes to a gentle boil. Take out the inner pot on a hot plate to avoid overcooking (photos 5 – 6).

Enjoy with homemade whole wheat parathas, kale parathas, cabbage parathas, methi thepla or naan. For a gluten-free meal serve with steamed rice, brown rice or veg biryani.

If you enjoyed Palak Paneer, you’re going to love these Indian curries:

• Aloo Gobhi – Spiced cauliflower and potato curry
• Dum Aloo – Curried baby potatoes in creamy tomato sauce
• Chana Saag – Chickpeas with fresh spinach
• Spicy Misal Pav – Spicy sprouted bean curry
• Easy Chickpea Curry – Chickpeas with authentic punjabi flavors
• Vegetable Kurma – Mixed vegetables curry
• Baingan Bharta – Roasted eggplant cooked in onions, garlic and spices

Also, Check out my go-to weeknight vegetarian Instant Pot Indian recipes.

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Palak Paneer – Instant Pot

Palak paneer – Instant Pot: A classic vegetarian dish from north India, made with fresh spinach and cottage cheese, seasoned with fresh ginger, garlic and garam masala.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Entree

Cuisine: Indian

Keyword: palak paneer

Servings: 4

Calories: 474kcal

Author: Archana Mundhe

Ingredients

• 1 LB spinach fresh or frozen, chopped
• 2 cups paneer cubed
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 medium onion chopped fine
• 1-2 teaspoon hot green chili minced
• 1 teaspoon garlic minced
• 1 teaspoon ginger minced
• 15 cashews
• 1/4 cup milk
• 1 teaspoon garam masala
• 1 teaspoon kosher salt

Instructions

• Add cashews to milk and blend together to make a smooth paste. Keep aside.
• Turn IP to saute mode. Once the hot sign displays add ghee. Add cumin seeds, ginger, garlic and green chili. Saute for a min. Add onions and cook for 2 mins stirring a few times. Add chopped spinach, salt and 1 cup of water. Close IP with pressure valve to sealing.
• For frozen spinach – manual(Hi) for 1 min
• For fresh spinach – Manual(Hi) for 0 min
• Quick release. Turn IP to Saute(Less), this will stop the spinach puree from splattering all over.
• Add ½ cup of water(optional) and blend to make smooth paste using immersion blender. Add cashew paste, garam masala and paneer. Gently stir everything together. Serve hot with rice or parathas.

Video

Notes

PRO tips to keep the palak paneer looking green and fresh:

1. Quick release as soon as the pressure cooking cycle completes.
2. Turn off the keep warm button as you do the quick release.
3. Make sure that the Instant Pot is turned off as you are puree 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.
4. Return the inner pot back to the Instant Pot housing, 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.
5. Turn off the Instant Pot and take the inner pot out and keep it on a hot plate to avoid overcooking the spinach.

Nutrition

Calories: 474kcal | Carbohydrates: 12g | Protein: 21g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 94mg | Sodium: 135mg | Potassium: 739mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10660IU | Vitamin C: 34.4mg | Calcium: 680mg | Iron: 3.9mg

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