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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Genny Dalton says
Absolutely fabulous! Made it tonight and loved it. I usually just add ginger, garlic, etc. without measuring and so probably added more than called for. It was fantastic and easy to make using bagged baby spinach. At the end of cooking I used an immersion blender to make a smooth puree from the cooked spinach. I will probably add more cumin seeds next time because it is a flavor that I enjoy. Thank you for a great recipe!
Archana says
Thank you for your feedback. This recipe is on repeat at my home.
Ria says
Thanks. You sautéed the onion for only 2 mins. It is way less than normal pan. Do onion get sauté faster in ip?
Archana says
You don’t need to sauté as much as they soften during pressure cook cycle
Shilpa Batra says
When you say For fresh spinach – Manual(Hi) for 0 min, can you please explain this better, I am new to the instapot.
Archana says
Press Pressure cook button and adjust down until you see "0". What this means is that the Instant Pot will come to pressure and then stop cooking. You can then quick release and open. Perfect to make a bright green colored palak paneer.
Stacey S says
Made it for dinner. So easy, fast, and so good! Thanks for sharing this recipe!
Archana says
Thank you for the feedback!
Swathi says
Hi...
You don’t have to fry the panner??
Archana says
Hi Swathi, I never fry paneer. It stays soft and yummy.
Reema says
Can almond milk be used, instead of regular milk?
Archana says
yes!
Rv says
Any substitute for cashews?
Archana says
Heavy cream or coconut cream works well too.
Nandhini says
I put the paneer in boiling (water and milk liquid for 3 minutes or so
This really makes the paneer soft
Archana says
Thank you for the tip.
Maggie says
Do you have any alternative suggestions if we don’t have an immersion blender?
Archana says
You can use blender.
sam says
I don't have Kosher salt, is table salt ok? If so, how should I measure it?
Archana says
yes! Add to taste.
Liz says
Thank you for this! I had tried making palak sauce on the stovetop several times and found it to be a hot, tedious mess. This method is faster and absolutely delicious. It's a comfort food I make for friends who aren't feeling well, and for myself whenever I get the craving--which is often.
Pearl Madabhushi says
Can I freeze the palak curry base without losing the bright green color?
Archana says
Yes, Thaw in the fridge and do not over heat while reheating. It won't be same color but pretty close
FL Cat says
Made this tonight. Very tasty. I actually for the cream so I added half and half. I actually like it better without it. Can't wait to try it with the cashew milk (didn't have cashews so I didn't do that part). I think the cashew milk will be the perfect touch.
Bijal james says
Made this today. So quick and so yummy. I used coconut milk instead of cashew cream. Amazing recipe. Thanks Archana.
Pooja Khirasaria says
Have been making Palak Paneer, but this recipe just helped me make it even better. I was frying the paneer but without frying it was delicious. Also, did not use instant post and still came out so good.
Nandini Bhartiya says
Great recipe !! Can’t wait to try more 🙂
Salima Ali says
The recipe is absolutely delicious! I did need to add more salt at the end to adjust the taste! Other than that it was great! Thank you.
Aditi says
The best ever
Teenage son loved it too.. ur an awesome cook
Thanku
ST says
Loved it.. had many so many versions before which called for several spices, addition of tomatoes..
Was skeptical if this will turn out good, given how easy it was...but definitely the best tasting palak paneer I have tried...
Archana says
I love to bring out the flavors of the main ingredient!
Anvita Patil says
Just so WOW and such a great recipe after a busy work and school day! Thank you so much and I am a big fan!
Archana says
Thank you Anvita!
Jonina says
How could I modify this recipe to make without an instant pot?
Archana says
You can use my stove recipe - https://ministryofcurry.com/palak-paneer/ for guidelines.