Instant Pot Palak Paneer

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 Instant pot Pressure Cooker or stove top.This healthy dish can be made under 20 minutes in an Instant Pot.This recipe is low carb ,keto and gluten-free!

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

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We love Spinach at home ,i usually make Palak 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.

WHAT IS PALAK PANEER?

Palak means spinach (in hindi) and Paneer means Indian cottage cheese.

Palak paneer curry is made with spinach ,Indian cottage cheese along with some spices.

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

If you are on a Keto/Low Carb Diet i highly recommend you to try this keto palak paneer.

Don’t forget to check out my post on 20+ Keto Indian Recipes

HOW TO SERVE PALAK PANEER?

Palak paneer is often served with basmati rice, naan bread, or both.But i like eating with jeera rice too.

IS PALAK PANEER VEGAN?

Traditional Palak Paneer contains dairy like paneer and heavy cream.You can make vegan palak paneer with few substitutions.

• Substitute extra-firm tofu for paneer
• Replace coconut milk/cream or cashew cream for heavy cream.

CAN I MAKE THIS WITH FROZEN SPINACH/PALAK?

Yes.Just ‘Pressure Cook‘ on High for 1 minute.All other steps remains the same.

HOW LONG CAN YOU STORE PALAK PANEER IN THE REFRIGERATOR?

Can be stored in airtight container for up to 2-3 days in the refrigerator.

HOW TO MAKE PALAK PANEER IN INSTANT POT STEP BY STEP

Press SAUTE mode on Instant Pot. Add oil in to the POT.

Once oil is hot add cumin seeds, let the cumin splutter then add onions, minced ginger and garlic, green chili and fry until onions turn light brown.

Next 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 baby spinach .

Close the lid on the pot, and turn pressure valve to SEALING position.

Press CANCEL button on Instant Pot.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 2 Minutes.If using frozen spinach then set timer to 1 Minute.

Do a QUICK RELEASE(QR).Blend the ingredients in the pot to a creamy texture using an immersion blender.If you dont have 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.

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

STOVE TOP POT METHOD:

1. Heat oil in a kadai/pot.Once oil is hot add cumin seeds, let the cumin splutter then add onions, minced ginger and garlic, green chili and fry 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.Then turn off the stove.
4. Cool the mixture and blend the ingredients into a creamy texture using blender.Later transfer the mixture into the kadai/pot.
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 keto palak paneer is ready. Serve it with your favorite Indian bread variety (roti / naan / kulcha / paratha) or even plain rice.

TIPS & VARIATIONS TO MAKE BEST PALAK PANEER IN PRESSURE COOKER:

1. If you dont have paneer or tofu you can also add cubed boiled potatoes ,mushroom or boiled sweet corn to spinach curry .
2. If you like you can also pan fry the paneer cubes till golden brown before adding them to the curry.
3. 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 few soaked cashew-nuts and water in a blender.
4. You can also add kasuri methi leaves (dried fenugreek leaves) in the end.
5. You can also skip tomato and instead can dd 2 tablespoon of curd for sourness or add juice of half lime after pressure cooking.
6. If the spinach is bitter, you can use 1/2 teaspoon of sugar.

CHECKOUT OTHER CURRY RECIPES

Lauki Chana Dal

Black Eye Pea Curry(Lobia curry)

Zucchini Stir Fry

Rajma Masala

Beetroot & Chickpeas Stir Fry

Mushroom Masala

Instant Pot Channa Masala

If you are looking for more such curry recipes checkout my Indian Curry Recipes collection.

INSTANT POT PALAK PANEER RECIPE CARD

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