Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Palak Paneer served with paratha, rice & salad
Print Recipe Pin Recipe
4.60 from 88 votes

Instant Pot Palak Paneer

A classic vegetarian dish from Noth India, Palak Paneer is cooked with fresh spinach and paneer along with fresh ginger, garlic and garam masala
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 474kcal


  • 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


  • 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
  • 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:
  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 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
  4. 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
  5. Turn off the Instant Pot and take the inner pot out and keep it on a hot plate to avoid overcooking the spinach
If you wash the fresh spinach, remember to pat dry any excess moisture


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
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry