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 chopped spinach, salt and 1 cup of water. Close IP with pressure valve to sealing.
For frozen spinach - Manual(Hi) for 1 minute
For fresh spinach - Manual(Hi) for 0 minutes
Quick-release and turn off the Instant Pot
Add ½ cup of water(optional) and blend to make a smooth paste using an immersion blender. Add cashew paste, garam masala, and paneer. Gently stir everything together and cook on sauté mode for 2 minutes or until heated through. Serve hot with rice or parathas. For a low carb option serve with caulilfower rice
PRO tips to keep the palak paneer looking green and fresh:
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 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
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
Turn off the Instant Pot and take the inner pot out and keep it on a hot plate to avoid overcooking the spinach
Note:If you wash the fresh spinach, remember to pat dry any excess moisture