Name: Instant Pot Palak Paneer
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: North Indian
Ingredients: 1 lb spinach, washed; 2 cups paneer or cottage cheese, cut into bite-sized cubes; 1 tbsp ghee or oil; 1 tsp cumin seeds; 1 green chili pepper, chopped; 1 medium onion, chopped; 5 cloves garlic, chopped; 1" piece ginger, chopped; 1 medium tomato, chopped; ¼ cup water; 1 tsp garam masala; ½ tsp ground turmeric; ½ tsp red chili powder; 1 tsp coriander powder; 1 tsp salt, or to taste

Method

Switch to sauté mode and heat oil, then add cumin seeds until they crackle.
Add ginger, garlic, green chili, and onion; sauté for 2 minutes.
Stir in tomato and all spices; cook for 2 minutes.
Pour in water and scrape the pot bottom to deglaze. Add spinach, press cancel, seal the lid with vent in sealing position, and set to high pressure for 2 minutes.
After the beep, wait 5 minutes before manually releasing pressure.
Using an immersion blender, puree the mixture until smooth and creamy.
Fold in paneer and garam masala, then let sit 5 minutes for flavors to meld.
Serve with naan, roti, or paratha.

Notes

Deglazing the pot removes stuck bits and adds depth to the sauce.

A natural pressure release preserves the tender texture of the spinach.

Paneer is added after blending to keep it in cubes rather than breaking down into the sauce.

Calories: 417 kcal · Carbs: 13 g · Protein: 20 g · Fat: 32 g · Sodium: 747 mg · Fiber: 4 g · Sugar: 2 g

Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Palak Paneer

Ingredients

Method

Notes

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