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Instant Pot Palak Paneer Recipe
This instant pot palak paneer recipe is super easy to make yet tastes incredibly delicious.
Course
Main Course
Cuisine
Indian, Punjabi
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Servings
Calories
188
kcal
Author
Kanan
Ingredients
▢
2
tablespoons
Oil
▢
1
cup
Red onion
chopped
▢
1
inch
Ginger
chopped
▢
3
cloves
Garlic
chopped
▢
2
Green chili
or Serrano chilies, chopped
▢
½
cup
Tomato
chopped
▢
¼
cup
Cashew nuts
▢
Salt
to taste
▢
½ + 1
cup
Water
▢
1
lb
Spinach (Palak)
▢
1
teaspoon
Garam masala
▢
2
teaspoons
Kasoori methi (Dried fenugreek leaves)
crushed between palm before adding
▢
¼
cup
Heavy whipping cream
▢
14
oz
Paneer
cut into cubes
Instructions
Turn the instant pot on with sauté mode and add oil.
Once oil gets heated up, add chopped onions and sauté till it becomes light pink and slightly soft.
Add ginger, garlic and green chili. Cook for 1-2 minutes.
Add tomatoes and cashew nuts; cook for few minutes or till tomatoes get soften.
Add ½ cup of water, salt and spinach leaves.
Cover with lid, set the valve to sealing, and cancel the sauté mode.
Cook on
manual for 0 minutes
. Once beeps, position the valve to a venting position for
QPR.
Once the pin drops, open the lid and puree the mixture using blender or hand blander. Add remaining 1 cup of water while blending.
Turn back the sauté mode on and garam masala, kasoori methi, heavy whipping cream and paneer.
Mix well and simmer for 2 minutes.
Then turn off the instant pot and palak paneer is ready to serve.
Nutrition
Calories:
188
kcal
|
Carbohydrates:
10.1
g
|
Protein:
11.8
g
|
Fat:
12.4
g
|
Saturated Fat:
4.1
g
|
Cholesterol:
95
mg
|
Sodium:
683
mg
|
Potassium:
536
mg
|
Fiber:
2.8
g
|
Sugar:
3.8
g
|
Calcium:
110
mg
|
Iron:
2.5
mg
*Nutrition information is a rough estimate for 1 serving
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