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Archana Mundhe's Instant Pot Palak Paneer

This Instant Pot Palak Paneer recipe offers a quick and convenient way to prepare the classic Indian dish. It involves sautéing aromatics, pressure cooking spinach, blending it with cashews for a creamy sauce, and simmering with paneer. It's a flavorful vegetarian main course, ready to be served with rice and parathas.
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Total Time 10 minutes
Course lunch/dinner
Cuisine Indian
Servings 4 people
Calories 3045.9 kcal

Equipment

  • 1 Instant Pot A multi-cooker essential for speed and efficiency in this recipe.
  • 1 Blender or Immersion Blender For achieving a smooth, creamy spinach puree.
  • 1 Cutting Board
  • 1 Chef's knife For precise dicing and mincing of aromatics.
  • 1 Spatula or wooden spoon For stirring and sautéing.

Ingredients
  

Main

  • 15 raw cashews
  • 1/4 cup whole or low-fat milk warmed
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 yellow onion finely diced
  • 1 teaspoon minced hot green chile
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 pound fresh baby spinach or frozen chopped spinach
  • 1 teaspoon kosher salt
  • 1/2 to 1 cups water
  • 2 cups cubed paneer in 1/2-inch cubes
  • 3 cups cooked rice for serving
  • 4 parathas for serving

Instructions
 

  • In a small bowl, soak the cashews in warm milk for at least 10 minutes to soften; set aside.
  • Set the Instant Pot to 'Sauté' mode. Once hot, add ghee and cumin seeds, cooking until fragrant, about 30 seconds.
  • Add the finely diced yellow onion to the Instant Pot and cook until softened and translucent, stirring occasionally.
  • Stir in the minced hot green chile, garlic, and grated fresh ginger, cooking for another minute until aromatic.
  • Add the fresh baby spinach (or frozen chopped spinach) and kosher salt to the Instant Pot, stirring well to combine.
  • Add 1/2 to 1 cup water, then secure the Instant Pot lid. Set to 'Pressure Cook' (or 'Manual') on high pressure for 1 minute. Once cooking is complete, perform a quick release of pressure.
  • Carefully transfer the cooked spinach mixture to a blender. Add the soaked cashews and milk (from soaking) and blend until a smooth, vibrant green puree is formed.
  • Return the spinach puree to the Instant Pot. Add the cubed paneer and stir gently to combine.
  • Set the Instant Pot to 'Sauté' (Low) and simmer for 2-3 minutes, stirring occasionally, until the paneer is heated through and the sauce thickens slightly. Adjust seasoning if needed.
  • Serve the hot Palak Paneer immediately with cooked rice and warm parathas.

Notes

1. **Cashew Soaking is Key:** Don't skip soaking the cashews; it's vital for a silky, smooth gravy. Using warm milk accelerates this process.2. **Spinach Quality:** If using fresh spinach, ensure it's thoroughly washed. For a brighter green color, consider blanching the fresh spinach briefly before adding it to the Instant Pot, though it's not strictly necessary in a pressure cooker.3. **Paneer Texture:** For added texture and to prevent the paneer from becoming too soft, you can lightly pan-fry or air-fry the paneer cubes until golden brown before adding them to the sauce. Add them in the final simmering stage to retain their shape.4. **Consistency Adjustment:** The amount of water can be adjusted based on your desired gravy consistency. Start with less and add more if you prefer a thinner sauce.5. **Spice Control:** Taste and adjust the green chile as per your preference for heat.