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Palak Paneer served in a steel bowl with chapati and lemon wedges on side
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4.91 from 10 votes

Instant Pot Palak Paneer recipe (Pressure Cooker)

Palak Paneer 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
Course Main Course
Cuisine Indian, North Indian
Keyword healthy, indian keto recipes, instant pot, instant pot curry, keto, low carb, palak paneer, paneer recipes, under 30 minutes
Diet Gluten-Free, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 254kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

Instructions

Instant Pot Method:

  • 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 on the pot, and turn pressure valve to SEALING position.
    Furthermore, Set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 2 Minutes. If using frozen spinach then set the timer to 1 Minute.
  • Once the 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 palak paneer is ready. Serve it with your favorite Indian bread variety (roti / naan / kulcha / paratha) or even plain rice.

Stovetop Pot Method:

  • 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.
  • Next add diced tomato, red chili powder, turmeric powder, coriander powder, salt and cook for 1-2 minutes.
  • Add water and spinach. Close the lid and cook for 3-4 minutes. Then turn off the stove.
  • Cool the mixture and blend the ingredients into a creamy texture using blender. Later transfer the mixture into the kadai/pot.
  • 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.
  • Delicious palak paneer is ready. Serve it with your favorite Indian bread variety (roti / naan / kulcha / paratha) or even plain rice.

Video

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
 

Tips & Variations:

  • If you don't have paneer or tofu you can also add cubed boiled potatoes, mushroom, 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 also skip tomato and instead can add 2 tablespoons of curd 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.
 
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 254kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Sodium: 108mg | Potassium: 684mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1054IU | Vitamin C: 32.2mg | Calcium: 399mg | Iron: 3.2mg