Instant Pot Palak Paneer (Spinach and Cottage Cheese Curry)

Palak Paneer Recipe is a dish of North Indian origin consisting of palak (spinach) and paneer (cottage cheese) in a thick curry sauce based on pureed spinach, onion, tomatoes, and spices made in an Instant pot pressure cooker or stovetop. This healthy dish can be made in under 20 minutes in an Instant Pot. Vegetarian, Low carb, Keto, and Gluten-free!

We love Spinach at home, I usually make Palak Paneer Paratha, Spinach Rice, or creamy spinach pasta at home. If you are looking for more such easy spinach recipes do check Palak Recipes List from my blog.

Jump to:

• What is Palak Paneer?
• Ingredients for making Palak Paneer
• How to Make Palak Paneer in Instant Pot
• Stovetop Pot Instructions
• How to Serve Palak Paneer?
• Tips & Variations
• Recipe FAQs
• More Spinach Recipes
• More Instant Pot Indian Curries Recipes
• Instant Pot Palak Paneer recipe (Pressure Cooker)

What is Palak Paneer?

Palak means Spinach, and Paneer means Indian cottage cheese in Hindi. Palak paneer curry is made with spinach, Indian cottage cheese along with some spices. So we can also name it Indian spinach curry.

Everyone has their own way of making this dish, and honestly, I also make it in a different way every time I cook it.

People often get confused with Saag paneer vs. Palak paneer, The main difference is Saag Paneer is made with mustard greens and spinach whereas, Palak paneer is made with spinach leaves only.

Also for those of you who do not have an Instant Pot, do check out the Stovetop pot recipe instructions below.

If you are on a Keto/Low Carb Diet I highly recommend you to try this keto palak paneer recipe. Don’t forget to check out my post on 40+ Keto Indian Recipes.

Ingredients for making Palak Paneer

Here are the ingredients to make the best palak paneer recipe.

• Paneer: cubed into 1-inch pieces about 1 cup.
• Palak: I have used 10 oz fresh baby spinach.
• Onion, garlic, and ginger: I have used roughly chopped onions, garlic, and ginger.
• Tomato: Use one large Roma tomato diced. Alternately, you can also use canned crushed or diced tomatoes.
• Cream: I have used cashew cream. But you can also use heavy or coconut cream. In addition, you can make cashew-nut cream at home by blending a few soaked cashew nuts and water in a blender.
• Oil: use olive oil suitable for sautéing.
• Herbs & spices: I have used turmeric, red chili powder, coriander powder, and garam masala as spices and dried fenugreek leaves (Kasuri methi) to give restaurant-style flavor to the dish.

How to Make Palak Paneer in Instant Pot

Press SAUTE on Instant Pot. Add oil to the POT. Add cumin seeds once the oil is hot and let the cumin splutter.

Next, add onions, minced ginger, garlic, green chili, and saute until onions turn light brown.

Add diced tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 1-2 minutes.

Add water and deglaze the pot. Next, add in the fresh spinach.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes. If using frozen spinach, then set the timer to 1 Minute.

When the instant pot beeps, Do a QUICK RELEASE (QR).

Blend the ingredients in the pot to a creamy texture using an immersion blender. If you don't have an immersion blender, then take the mixture out, cool it, and then blend in a regular blender and add the mixture back to the instant pot.

Lastly, add garam masala, kasuri methi, and paneer and mix well. You can also add some fresh cream or cashew cream. No need to boil/saute again after adding paneer. Let it sit for 5 minutes.

Delicious easy pressure cooker palak paneer is ready. Serve it with your favorite Indian bread variety (roti/naan/kulcha/paratha) or even plain rice.

Stovetop Pot Instructions

1. Heat oil in a kadai/pot. Once the oil is hot, add cumin seeds, and let them splutter. Then add onions, minced ginger, garlic, green chili, and saute until onions turn light brown.
2. Next, add diced tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 1-2 minutes.
3. Add water and spinach. Close the lid and cook for 3-4 minutes on medium heat. Then turn off the stove.
4. Cool the mixture and blend the ingredients into a creamy texture using a blender. Later transfer the mixture into the kadai.
5. Add garam masala, kasuri methi, and paneer and mix well. No need to boil/saute again after adding paneer. Let it sit for 5 minutes.
6. Delicious palak paneer restaurant style is ready. Serve it with your favorite Indian bread variety (roti / naan / kulcha / paratha) or even plain rice.

How to Serve Palak Paneer?

Serve Palak paneer with basmati rice, naan bread, or both. But I like eating with jeera rice too. You can also include it with vegetable biryani and drinks like mango lassi on the side.

Tips & Variations

• If you don't have paneer or tofu, you can also add cubed boiled potatoes, mushrooms, or boiled sweet corn to spinach curry.
• If you like, you can also pan-fry the paneer cubes till golden brown before adding them to the curry.
• Adding cashew-nut cream or fresh cream is optional. This is added to make the curry more rich and creamy. Make cashew-nut cream by blending a few soaked cashew nuts and water in a blender.
• You can also add Kasuri methi (dried fenugreek leaves) in the end.
• You can skip tomato and substitute with 2 tablespoons of yogurt for sourness. Or add the juice of half lime after pressure cooking.
• Make sure to quick release after the pressure cooking and not overcook the curry. It will lose its bright green color from the spinach.
• If the spinach is bitter, you can use ½ teaspoon of sugar.

Recipe FAQs

More Spinach Recipes

• Spinach Dal
• Spinach Rice
• Spinach Paratha
• Spinach Raita
• Spinach Corn Sandwich
• Chana Saag (Chickpea Spinach Curry)

More Instant Pot Indian Curries Recipes

• Lauki Chana Dal
• Black Eye Pea Curry (Lobia curry)
• Zucchini Stir Fry
• Rajma Masala
• Beetroot & Chickpeas Stir Fry
• Mushroom Masala
• Instant Pot Chana Masala

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