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Palak Paneer Instant Pot Recipe

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★★★★★

4.5 from 68 reviews

A delicious and creamy Palak Paneer recipe prepared effortlessly in the Instant Pot, combining fresh spinach, aromatic spices, and sautéed paneer cubes for a flavorful vegetarian Indian dish.

Ingredients

Scale

Paneer

  • 200 grams paneer (cubed and soaked in hot water)
  • 1/2 tbsp oil (for sautéing paneer)

Masala and Spices

  • 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)

Spinach and Finishing

  • 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

  1. Prepare Masala: Press the SAUTE mode on the Instant Pot. Once hot, add 2 tablespoons of oil and then cumin seeds. Sauté the cumin seeds for 30 seconds, then add sliced green chilies and sauté for another 30 seconds. Add finely chopped onions and a pinch of salt. Cook the onions for 5-6 minutes until they turn lightly brown. Next, add chopped ginger and garlic and sauté for 30 seconds. Add chopped tomatoes with a little salt and cook for 1-2 minutes to soften.
  2. Add Ground Spices: Stir in turmeric powder, red chili powder, coriander powder, cumin powder, and Kashmiri chili powder. Cook for 30 seconds, then add 1 tablespoon of water to prevent the spices from burning. Cover the Instant Pot with its lid and cook the tomato-spice mixture for 3-4 minutes. After cooking, add 1-2 tablespoons of water to deglaze the pan and press CANCEL to stop sautéing.
  3. Add Spinach: Add the roughly chopped fresh spinach to the pot, season with salt, and gently stir without fully mixing the masala. Seal the Instant Pot lid and set to HIGH PRESSURE for 2 minutes. Once the timer stops, allow natural pressure release for 10 minutes, then manually release any remaining pressure. This step will take about 20 minutes.
  4. Sauté Paneer: While the spinach cooks, heat a nonstick ceramic pan over medium heat. Add 1/2 tablespoon oil, then add the drained paneer cubes. Sauté for no more than 5 minutes until golden, being careful not to overcook to maintain tenderness. Remove from heat and transfer the paneer to a bowl.
  5. Blend Spinach: Open the Instant Pot, stir the softened spinach with the cooked masala mixture, then use an immersion blender to pulse blend. Blend just enough to combine while keeping a bit of texture, avoiding over-pureeing.
  6. Add Sour Cream and Finish: Press SAUTE mode again on the Instant Pot. Stir in sour cream, garam masala, and dry fenugreek leaves. This will slightly lighten the spinach and make the curry creamy. Add the sautéed paneer cubes and mix gently. Cook for 1-2 minutes to meld flavors before pressing CANCEL. Serve hot.

Notes

  • Soaking paneer in hot water softens it and prevents crumbling during cooking.
  • Use Kashmiri chili powder for color and mild heat; adjust red chili powder per taste.
  • Do not over-blend the spinach to maintain a pleasant texture in the curry.
  • Sautéing paneer briefly gives a golden surface and prevents chewing toughness.
  • Fenugreek leaves add authentic flavor but can be adjusted according to preference.
  • Natural pressure release allows spinach to cook gently without losing nutrients.

Keywords: Palak Paneer, Instant Pot, Spinach Curry, Indian Vegetarian Recipe, Healthy Indian Food, Creamy Palak Paneer

Find it online: https://todayfoodrecipe.com/palak-paneer-instant-pot-recipe/