Palak Paneer
By :Archana Mundhe
Print Recipe
A classic vegetarian dish from North India, made with fresh spinach and cottage cheese, seasoned with fresh ginger, garlic and garam masala.
Votes: 15
Rating: 4.73
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cashews, Paneer, Spinach
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 1 pound spinach (fresh or frozen), chopped
  • 2 cups paneer cubed
  • 2 tablespoon ghee
  • 1 teaspoon cumin
  • 1 onion chopped fine
  • 1-2 teaspoons hot green chili minced
  • 1 teaspoon garlic minced
  • 1 teaspoon Ginger minced
  • 15 cashews
  • 4 tablespoons milk
  • 1 teaspoon garam masala
  • salt to taste
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cashews, Paneer, Spinach
Prep Time 5 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 1 pound spinach (fresh or frozen), chopped
  • 2 cups paneer cubed
  • 2 tablespoon ghee
  • 1 teaspoon cumin
  • 1 onion chopped fine
  • 1-2 teaspoons hot green chili minced
  • 1 teaspoon garlic minced
  • 1 teaspoon Ginger minced
  • 15 cashews
  • 4 tablespoons milk
  • 1 teaspoon garam masala
  • salt to taste
Votes: 15
Rating: 4.73
Rate this recipe!
Instructions
  1. Add cashews to milk and blend together to make a smooth paste. Keep aside.
  2. Turn Instant Pot to Sauté mode. Once the "hot" sign displays add the ghee.
  3. Add cumin seeds, ginger, garlic and green chili. Saute for 1 minute. Add onions and cook for 2 minutes, stirring a few times.
  4. Add chopped spinach, salt and 1 cup of water. Close Instant Pot with pressure valve to sealing.
  5. For frozen spinach - Manual on high pressure for 1 minute, For fresh spinach - Manual on high pressure for 0 minutes
  6. Quick release the pressure when time is up. Turn Instant Pot to Saute and adjust to "less", this will stop the spinach puree from splattering all over.
  7. Add 1/2 cup of water (optional) and blend to make smooth paste using immersion blender.
  8. Add cashew paste, garam masala and paneer. Gently stir everything together.
  9. Serve hot with rice or parathas. Enjoy!
6 replies
  1. Sdsugar
    Sdsugar says:

    Really easy to make! The paste was hard to make with only 15 cashews and milk so it ended up watering down the palak paneer but it was overall a delicious dish!

  2. Wilsean
    Wilsean says:

    Tastes great. Would be nice if the ingredient list was updated to list cumin seeds instead of just cumin

  3. OnePotMeal
    OnePotMeal says:

    Easy wnough recipe. I wonder if my garam masala spice mix was the same as intended. Its not a fixed blend unfortunately so the spice flavoring could be quite a bit different depending on that spice. I made homemade palak for the meal too 🙂

  4. kdunkle
    kdunkle says:

    Made it vegan with tofu in place of panneer… Add tofu after puree step and do another 1-2 minutes at pressure. Also use olive oil in place of the butter and soy milk in place of milk. I also double or triple the garlic, ginger, and hot peppers

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