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–+ servings
palak paneer

Instant Pot Palak Paneer

Gari
Instant Pot Palak Paneer is one of the most popular Punjabi dishes. As Spinach has a very bland flavor, the spices used in the Palak Paneer turn it amazingly yummy. It is made by combining boiled spinach with onion-tomato masala, paneer, and spices.
5 from 2 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 6 people
Calories 116 kcal

Equipment

Immersion Blender
Instant Pot
Cast Iron Skillet

Ingredients
  

Tempering:

Instructions
 

Instant Pot Cooking:

  • Press Saute and add oil to the Instant Pot. When the oil is hot, add onions to it and cook for 2-3 minutes. When onions start to change color, add tomatoes and cook for 3-5 minutes.
  • When tomatoes turn mushy and oil starts to separate, then add Ginger-Garlic Paste and cook for 1-2 minutes. Add all the spices (Garam Masala Powder, Red Chili Powder, Cumin Powder, Coriander powder, and Salt) and cook for another minute.
  • Add spinach (fresh/frozen) with water and close the lid. Cancel Saute and pressure cook for 3 minutes with the vent in the sealing position. When the timer beeps, then Quick Release by turning the vent to the venting position.
    (Note: You can also add green lentils at this time).
  • When the pressure is released and the valve goes down, open the lid. Using Immersion Blender, grind everything coarsely.
    (Note: If it is too watery, you add roasted gram flour or almond flour).
  • Adjust the spices and add Paneer/Tofu to the curry. If you like, you can also Air-Fry or Shallow Fry the pieces before adding. Air Fry at 400°F for 5-8 minutes in your air-fryer.
  • Tempering: In a pan, add oil. When oil is hot, add cumin seeds and garlic. When the garlic starts to turn golden, then add Kashmiri Red Chili Powder.
  • Drizzle the tempering over the Palak Paneer and serve with Naan or Rice.

Stove-Top Cooking:

  • Pressure Cook Spinach Leaves: Add spinach leaves with water in the pressure cooker and close the lid. Pressure cook at medium heat for 2 whistles. Or pressure cook in an Instant Pot for 2 minutes.
    When pressure is released and is safe, then open the lid. Grind spinach coarsely using an Immersion Blender and keep it aside.
  • Add oil in a skillet. Once the oil is hot, add onions to it and cook for 2-3 minutes. When they start to change color, then add tomatoes and cook for 3-5 minutes.
  • When the tomatoes turn mushy and oil starts to separate, then add Ginger-Garlic Paste and cook for 1-2 minutes. Add all the spices (Garam Masala Powder, Red Chili Powder, Cumin Powder, Coriander powder, and Salt) and cook for another minute.
  • Then add pureed spinach in the skillet and cook till you get desired consistency. you can add gram flour or almond flour to make curry creamy.
  • Adjust the spices and add Paneer/Tofu to the curry. If you like you can also Air-Fry or Shallow Fry the pieces before adding. Air Fry at 400°F for 5-8 minutes in your air-fryer.
  • Tempering: In a pan, add oil. When oil is hot, add cumin seeds and garlic. When the garlic starts to turn golden, then add Kashmiri Red Chili Powder.
  • Drizzle the tempering over the Palak Paneer and serve with Nann or Rice.

Video

Notes

STORAGE
If you have some leftover Palak Paneer, you can store it in a refrigerator or a freezer. You can store some leftover Palak Paneer in the refrigerator for 3-5 days. And in the freezer for up to 1-2 months. When re-using, just warm it or boil in a microwave or stove-top and eat it with rice or naan.
TIPS
  • I usually boil Spinach and Green Lentils together. Adding green Lentils makes the recipe healthier and also gives a taste similar to Saag.
  • I also add roasted gram flour to the recipe, this helps in the texture. Roasted Gram Flour will thicken the curry if the curry is too watery. Or you can add Almond Flour if you don't want to roast gram flour. Both are healthy options.
  • You can add Tofu or Paneer to the recipe. But I'll recommend before adding them, either grill the pieces or shallow-fry them. I usually use Air Fryer to grill them. It takes about 5-8 minutes and you'll get a nice golden color.
  • I don't add any cream to the dish. The Palak Paneer tastes great even without cream and has fewer calories. 
  • In India, Saag or any other spinach dish is not considered complete unless there's desi ghee in it. Ghee enhances the flavor of the dish and makes it yummier. But if you want the recipe to be Vegan, don't add it or add vegan Butter.
PALAK PANEER IS TOO WATERY?
If the curry of Palak Paneer is too watery, then you can use roasted gram flour. First, roast the gram flour in a separate pan until you can smell its aroma by stirring continuously. Then add it to the curry to make it thick. Or you can also use almond flour, cream, etc.
WHY IS MY PALAK PANEER BITTER?
Spinach has a little bitter taste, so the curry might turn bitter sometimes. Always use fresh spinach leaves and add cream (if needed to avoid the bitter taste). Adding cream can cut the bitter flavor.
Nutrition Facts
Instant Pot Palak Paneer
Serving Size
 
4 people
Amount per Serving
Calories
 
116
Calories from Fat 54
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
2
mg
1
%
Sodium
 
66
mg
3
%
Potassium
 
640
mg
18
%
Carbohydrates
 
12
g
4
%
Fiber
 
5
g
21
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
7438
IU
149
%
Vitamin C
 
29
mg
35
%
Calcium
 
97
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Instant Pot, Palak Paneer, Spinach Tofu, vegetarian
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