Easy Palak Paneer Instant Pot

Palak Paneer holds a special place in my heart, as it’s not just a dish but a cherished memory. As a kid, I remember how my mom would make palak paneer on sundays or special occasions with homemade paneer. We would eagerly wait for our meals, which she often paired with poori or chapati and a delicious vermicelli kheer. Everyone has their own way of making this dish, and today I am sharing how to make palak paneer in both Instant pot (pressure cooker) and stovetop pot. If you want to include both spinach and paneer in your meal, check out my palak paneer paratha for a tasty and wholesome option. People often get confused between 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. If you’re vegan, you can follow the same palak paneer recipe and simply substitute paneer with tofu to make palak tofu. If you love spinach, explore more Indian Spinach Recipes like

Spinach Dal Spinach Rice Spinach Raita Spinach Corn Sandwich Creamy Spinach Pasta

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, onions, tomatoes, along with some spices. So we can also name it Indian spinach cottage cheese curry. It pairs well with Indian breads like naan, roti and plain basmati rice.

Ingredients

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

Paneer: about 200 grams of paneer, cubed into 1-inch pieces, about 1.25 cups. Palak: I have used 10 oz fresh baby spinach (about 8-10 cups). You can also use frozen spinach. Onion, garlic, and ginger: I used yellow onions, garlic, and ginger. Tomato: Use one large Roma tomato diced. Alternatively, you can also use canned crushed or diced tomatoes. Oil: use olive oil suitable for sautéing. Spices & Herbs: 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. Cream: I 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.

How to Make Palak Paneer

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 roughly chopped onions, minced ginger, garlic, green chili, and saute until onions turn light brown. Add diced tomato, and spices like red chili powder, turmeric powder, coriander powder, salt, and sugar. Cook for 1-2 minutes until the tomatoes are soft and mushy. Add ½ cup of 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 (dried fenugreek leaves), and paneer cubes and mix well. You can also add some fresh cream or cashew cream at this stage. No need to boil/saute again after adding paneer. Let it sit for 5 minutes. Delicious pressure cooker palak paneer is ready. Serve it hot with your favorite Indian bread variety (roti / naan / kulcha / paratha) or even plain rice.

Stovetop Pot Method

Bring a large pot of water to a boil. Add the fresh spinach and blanch for 1-2 minutes until wilted. Drain the spinach and transfer it to a bowl of ice-cold water. This step helps preserve the vibrant green color of the spinach leaves. To a blender, add the blanched spinach, ½ cup of water and puree until smooth. Keep it aside. Heat oil in a kadai. Once the oil is hot, add cumin seeds, and let them splutter. Then add onions, and saute until the onions turn light brown. Add minced ginger, garlic, and green chili, and saute until the raw smell of ginger and garlic goes away. Next, add diced tomato (or tomato puree), and saute till the tomatoes are soft and mushy. Then add spices like red chili powder, turmeric powder, coriander powder, salt, and sugar. Cook for 1-2 minutes till the masalas are cooked well. Add the spinach puree and let it simmer for 2-3 minutes. Avoid cooking for too long to preserve the vibrant green color of the spinach. If the gravy becomes too thick, you can add a little water to reach your desired consistency. Lastly, add kasuri methi, garam masala, and paneer cubes. Stir gently and turn off the heat. For added creaminess, you can optionally stir in 2 tablespoons of fresh cream or cashew cream at this stage. Delicious restaurant style palak paneer is ready. Serve it hot.

Serving Suggestions

Store: You can store leftover spinach paneer curry in an airtight container for up to 2-3 days in the refrigerator. Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 2 months. Reheat: Reheat it in a microwave or stovetop until warm. If it’s frozen, defrost first and then reheat.

Variations

Vegan: If you are a vegan, Substitute paneer with extra-firm tofu. Add vegetables: You can also add cubed boiled potatoes, mushrooms, or boiled sweet corn to spinach curry. Kasuri Methi: You can also add Kasuri methi (dried fenugreek leaves) at the end to get the restaurant-style flavor to the dish. Canned Tomato Puree: Replace the chopped tomatoes with canned tomato puree or sauce. Skip Tomatoes: You can skip tomatoes and substitute with 2 tablespoons of yogurt for sourness. Or add the juice of half a lime after pressure cooking. Cream: Adding cashew-nut cream or fresh cream is optional. This is added to make the curry more rich and creamy. Prepare cashew-nut cream by blending a few soaked cashew nuts and water in a blender.