Name: Palak Paneer Instant Pot Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 200 grams paneer (cubed and soaked in hot water); 1/2 tbsp oil (for sautéing paneer); 2 tablespoons oil; 1 tsp cumin seeds; 1-2 green chilies (sliced); 1 cup red onions (finely chopped); 1 inch piece ginger (chopped); 5-6 cloves garlic (chopped); 1 cup tomatoes (chopped); 1/4 tsp turmeric powder; 1 tsp cumin powder; 2 tsp coriander powder; 1/4 tsp red chili powder; 1 tsp Kashmiri chili powder; 1 tbsp water (to prevent spices from burning); 2 tbsp water (to deglaze tomatoes after cooking); 1 pound fresh spinach leaves (roughly chopped); Salt to taste; 1/4 cup sour cream (more if desired); 1/2 tsp garam masala; 1/2 tbsp dry fenugreek leaves

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Introduction

Palak Paneer is a classic Indian dish that combines fresh spinach with soft paneer cheese in a flavorful spiced sauce. This Instant Pot version makes the process quick and easy, delivering creamy, rich results perfect for a weeknight meal.

A silver bowl with golden handles holds a thick, creamy curry with a mix of dark green spinach leaves and light golden cubes of paneer cheese, all coated in an orange-green sauce with visible streaks and a slightly oily texture. The curry fills the bowl fully and shows some texture from the cooked spinach. The bowl is placed on a dark textured cloth with white small flower petals scattered around and some green chili peppers and fresh ginger roots nearby, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams paneer (cubed & soaked in hot water)
1/2 tbsp oil
2 tablespoons oil
1 tsp cumin seeds
1-2 green chilies (sliced)
1 cup red onions (finely chopped)
1 inch piece ginger (chopped)
5-6 cloves garlic (chopped)
1 cup tomatoes (chopped)
1/4 tsp turmeric powder
1 teaspoon cumin powder
2 teaspoon coriander powder
1/4 tsp red chili powder
1 teaspoon Kashmiri chili powder
1 tbsp water (to prevent spices from burning)
2 tbsp water (to deglaze tomatoes after cooking)
1 pound fresh spinach leaves (roughly chopped)
salt to taste
1/4 cup sour cream (more if desired)
1/2 tsp garam masala
1/2 tbsp dry fenugreek leaves

Instructions

Step 1: Press SAUTE mode on the Instant Pot. When hot, add 2 tablespoons of oil, then cumin seeds. Sauté cumin seeds for 30 seconds, add sliced green chilies and sauté another 30 seconds.
Step 2: Add finely chopped onions and a pinch of salt. Cook for 5-6 minutes until onions are lightly browned. Stir in chopped ginger and garlic and sauté for 30 seconds.
Step 3: Add chopped tomatoes and a pinch of salt. Cook for 1-2 minutes, then add turmeric powder, red chili powder, coriander powder, cumin powder, and Kashmiri chili powder. Stir and cook for 30 seconds.
Step 4: Add 1 tablespoon of water to prevent spices from burning, stir, cover the Instant Pot with the lid and cook for 3-4 minutes to soften the tomatoes. After cooking, add 1-2 tablespoons of water to deglaze the pan and press CANCEL.
Step 5: Add roughly chopped fresh spinach and season with salt. Gently stir without mixing fully. Seal the Instant Pot and cook on HIGH PRESSURE for 2 minutes. Let the pressure release naturally for 10 minutes, then release any remaining steam manually.
Step 6: While spinach cooks, heat 1/2 tablespoon oil in a nonstick pan over medium heat. Drain the soaked paneer cubes and sauté for about 5 minutes until golden, then remove from heat and set aside.
Step 7: Open the Instant Pot, stir the spinach with the masala mixture. Use an immersion blender to pulse blend the mixture lightly, maintaining some texture.
Step 8: Press SAUTE again, add sour cream, garam masala, and dry fenugreek leaves. Stir until the sauce slightly lightens and becomes creamy.
Step 9: Add the sautéed paneer cubes, stir gently and cook for 1-2 minutes. Press CANCEL. Your palak paneer is ready to serve.

Tips & Variations

For a richer taste, increase the sour cream slightly or add a splash of cream at the end.
Use frozen spinach in a pinch but reduce the cooking water since frozen spinach releases moisture.
Adjust the number of green chilies and chili powders to control the heat level.
For a vegan version, substitute paneer with tofu and use coconut cream instead of sour cream.

Storage

Store leftover palak paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened. Avoid overcooking to keep the paneer soft.

How to Serve

A close-up view of a thick, greenish curry dish with visible chunks of golden-brown paneer cheese, covered in a textured sauce made from finely chopped spinach and spices. The curry fills a round, white metal bowl, showing a rich mix of creamy and leafy textures with a few drops of sauce dripping from a spoon lifted above the bowl. The background features a white marbled texture with blurred elements and a woman's hand holding the spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make palak paneer without an Instant Pot?

Yes, you can prepare this recipe on the stovetop by sautéing the spices and cooking the spinach until wilted, then blending and simmering the sauce with paneer added at the end.

How do I prevent the spinach from tasting bitter?

Cooking spinach quickly and not over-blending helps reduce bitterness. Using fresh spinach and seasoning well with spices and cream also balances the flavor.