Instant Pot Palak Paneer
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.
Servings: 7 people
Calories: 174kcal
Equipment
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 Teaspoons Oil
- 1 Teaspoon Cumin Seeds
- 2 medium Onion peel and chop finely
- 4 Green Chillies adjust to suit your spice levels
- 1 Teaspoon Ginger Garlic Paste
- 1 medium Tomato chop finely
- 720 gms (or) 4 cups Fresh Spinach wash
- ½ Cup Water adjust to get desired consistency
- Salt as required
- 1 Teaspoon Garam Masala
- 1 Teaspoon Fennel Powder
- 275 gms (or) 1.5 Cups Paneer cut into 1 inch x 1 inch cubes
Instructions
- Plug in an instant pot and press the saute button.
- Add oil, once hot, add cumin seeds and let them splutter.2 Teaspoons Oil, 1 Teaspoon Cumin Seeds
- Add onion, stir well and cook until they turn translucent.2 medium Onion
- Now add ginger garlic paste, green chillies and stir well. Cook until the raw aroma vanishes.1 Teaspoon Ginger Garlic Paste, 4 Green Chillies
- Now add tomato and cook until they soften.1 medium Tomato
- Add washed fresh spinach leaves, water and press the cancel button.720 gms (or) 4 cups Fresh Spinach, ½ Cup Water
- Close the pot with the lid and set it to pressure cook/manual on high for zero minutes.
- Move the pressure valve to the sealing position.
- Once the timer goes off, do a quick release by moving the pressure valve to the vent position.
- The knob next to the pressure valve drops once the pressure is released completely.
- Open the lid and blend it with an immersion blender until smooth.
- Now stir in garam masala, salt and fennel powder.Salt, 1 Teaspoon Garam Masala, 1 Teaspoon Fennel Powder
- Finally, add paneer and stir well.275 gms (or) 1.5 Cups Paneer
- Serve delicious and creamy palak paneer with roti or rice.
Notes
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.
Nutrition
Calories: 174kcal | Carbohydrates: 10g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 26mg | Sodium: 181mg | Potassium: 672mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9796IU | Vitamin C: 37mg | Calcium: 306mg | Iron: 3mg
