Palak Paneer – a popular north Indian dish made from spinach, paneer and a few basic spices. This is an instant pot version that is convenient and faster to prepare.

It is a popular paneer curry in Indian restaurants that gets ready in less than 30 minutes. It is a gluten-free dish that goes well with chapati, naan bread, plain rice, saffron rice, vegetable pulao or jeera rice.

There are various methods to prepare this flavorful paneer gravy, and this version is both healthier and tastier. The next time you’re tempted by your local takeaway, give this recipe a try instead. I bet you won’t be disappointed!

This creamy palak paneer is a crowd-pleaser, making it ideal for potlucks, family gatherings, special occasions, or curry nights. The best part of this recipe is that using an instant pot makes the preparation both convenient and effortless.

Ingredients

Spices: Cumin seeds, fennel powder, salt and garam masala.
Vegetables: Onion, tomato, green chillies, spinach leaves and ginger garlic paste.
Dairy: Fresh paneer (Indian cottage cheese).
Liquid: Water and oil to cook vegetables and spices. I have used olive oil but feel free to use any cooking oil you use regularly in the kitchen.

See the recipe card for quantities.

Step by Step Instructions

Step 1: Plug in an instant pot and press the saute button.

Step 2: Add oil, once hot, add cumin seeds and let them splutter.

Step 3: Add onion, stir well and cook until they turn translucent.

Step 4: Now add ginger garlic paste, green chillies and stir well. Cook until the raw aroma vanishes.

Step 5: Now add tomato and cook until they soften.

Step 6: Add washed fresh spinach leaves, water and press the cancel button.

Step 7: Close the pot with the lid and set it to pressure cook/manual on high for zero minutes.

Step 8: Move the pressure valve to the sealing position.

Step 9: Once the timer goes off, do a quick release by moving the pressure valve to the vent position.

Step 10: The knob next to the pressure valve drops once the pressure is released completely.

Step 11: Open the lid and blend it with an immersion blender until smooth.

Step 12: Now stir in garam masala, salt and fennel powder.

Step 13: Finally, add paneer and stir well.

Serve delicious and creamy palak paneer with roti or rice.

Substitutions and Variations

Butter: You can use butter instead of oil to enhance the flavour of palak paneer curry.

Ginger Garlic: You can use fresh ginger and garlic if you don’t have a pre-made paste.

Storage

Fridge: Leftover palak paneer curry can be stored in the fridge in an airtight container for up to 3-4 days.

Freezer: For a long shelf life, consider freezing this curry. Divide the curry into sizeable portions, put each portion in a freezer-safe container or zip-lock bag and store them in the freezer.

Reheat: Take out a portion from the freezer and keep it in the fridge overnight to thaw. Reheat either in a microwave or on the stovetop in a saucepan when ready to serve.

Tips and Tricks

Paneer: Use high-quality paneer, as its quality affects the texture and taste.

Soften Paneer: Make sure to use a fresh paneer that is well within its expiry date. If the paneer is hard, soak it in warm water for 5-10 minutes to soften it.

Pressure Release: Do a quick release as soon as the timer goes off to maintain the palak paneer’s bright and vibrant green colour.

Spinach: Use fresh spinach for vibrant colour and great flavour.

Cooking Spinach: Do not cook spinach after taking the lid off. Overcooking can cause it to lose its bright colour.

Looking for other paneer recipes? Try these:

More Paneer Curry Recipes

KEEP IN TOUCH

Do let me know if you try this instant pot palak paneer recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?