{"id":8230,"date":"2019-02-05T13:39:54","date_gmt":"2019-02-05T20:39:54","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=8230"},"modified":"2021-02-27T11:25:46","modified_gmt":"2021-02-27T18:25:46","slug":"instant-pot-palak-paneer","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/instant-pot-palak-paneer\/","title":{"rendered":"Instant Pot Palak Paneer"},"content":{"rendered":"

Instant Pot Palak Paneer<\/strong> – Indian Cottage Cheese in Smooth, luscious, Delicious, Creamy Spinach Gravy. Palak Paneer<\/strong> is one of the most loved North Indian Dishes across the world. It is Eaten with Roti, Paratha, Naan, Parotta<\/a> or Rice.<\/em><\/span><\/p>\n

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This Vegetarian Indian Instant Pot Recipe<\/strong> is a healthy weeknight dinner recipe<\/strong> that’s naturally gluten-free, paleo and can easily be made Vegan by using tofu instead of Paneer and Oil instant of Ghee\/clarified butter.<\/p>\n

Palak Paneer Recipe<\/strong> can be made in so many ways. Everyone has a different recipe.<\/p>\n

Today, I am sharing easy one-pot, healthy and delicious way of making Palak Paneer in Instant Pot<\/strong>.<\/p>\n

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Ingredients needed to make Instant Pot Palak Paneer.<\/span><\/span><\/h2>\n

This Indian Dish in a power food. Its that kind of dish that when made with good ingredients, you will make it again and again. Its kind of dish we should all be eating more of.<\/p>\n

Paneer –<\/span><\/h3>\n

Paneer is cottage cheese which is made by curdling the milk, draining the whey and then letting it set by putting weight on it for a few hours.<\/p>\n

I always prefer to make paneer at home. It is creamy, soft and fresh. And Organic too! We don’t get Organic Paneer in the grocery store so I make it with organic milk. Believe me, making paneer at home hardly takes time, energy and saves you a lot of money.<\/p>\n

If you don’t have time, Paneer is easily available in any Indian grocery store in the freezer section. I have also seen Paneer in health food stores like Sprouts and Wholefood here in the US.<\/p>\n

I don’t sear the paneer if I am making Palak Paneer for quick and easy weeknight dinner. But if I making it for any party or gathering, I always pan sear the paneer. I like that beautiful golden crust on top of paneer. Technically, this step isn’t mandatory.<\/p>\n

This Spinach Paneer Curry<\/strong> recipe can also be made Vegan by replacing paneer with Firm Tofu.<\/p>\n

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Palak \/ Spinach –<\/span><\/h3>\n

I have used Organic Baby Spinach. You may use any spinach. Make sure your spinach is fresh and green. Otherwise, you won’t get a nice green color and fresh taste.<\/p>\n

Usually, while making palak paneer, We need to blanch the Spinach to retain its green color. I have shared Palak Paneer recipe<\/a> with blanching method on a blog.<\/p>\n

But in this Instant Pot version, I have not blanched the Spinach to prevent loss of nutrients. Not blanching the spinach and cooking it in instant pot makes this curry delicious without losing its nutritious value.<\/p>\n

To my surprise, I got a beautiful green color without blanching the Spinach.<\/p>\n

Note –<\/span><\/strong> I would recommend blanching if you have been on a low oxalate diet.<\/p>\n

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Cashew Paste –<\/span><\/h3>\n

Cashew paste gives creamy texture and body to the spinach gravy. Take cashews and water in a blender and make it into a smooth paste.<\/p>\n

Tip –<\/span><\/strong><\/p>\n

If you don’t have cashew on hand, you can also use any unsweetened Nut-butter.<\/p>\n

If you want to make this nut-free, you make simply skip this cashew paste.<\/p>\n

Spices –<\/span><\/h3>\n

I have used very minimal spices to make this Punjabi Palak Paneer Recipe.<\/p>\n

In this Easy Indian Palak Paneer recipe, I have used cumin as a whole spice and Garam masala and salt as a seasoning. That’s it.<\/p>\n

Palak Paneer tastes best when made with very fewer spices.<\/p>\n

Basic Ingredients –<\/span><\/h3>\n

Most of the curry starts out with that fragrant combo of Onion, garlic, green chili, and Ginger. These ingredients give a nice aroma and taste to this dish.<\/p>\n

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Ghee –<\/span><\/h3>\n

Ghee<\/a> is the main and most important while making authentic palak paneer<\/strong>. Ghee gives a very nutty flavor and fragrance to this dish.<\/p>\n

Tip –<\/span><\/strong><\/p>\n

If you are vegan or have diet restrictions of Ghee \/ Clarified butter, you may use any oil of your choice.<\/p>\n

But if you don’t have any diet restrictions, I would highly recommend you to use Ghee to make Instant Pot palak paneer<\/strong>. It tastes way better.<\/p>\n

Cream –<\/span><\/h3>\n

I have not used any type of cream to make this dish. I have only used it to garnish this dish.<\/p>\n

Tip – <\/span><\/strong><\/p>\n

If you like, you can add \u00bc cup of heavy whipping cream at the end to this curry.<\/p>\n

Second tempering (Optional)<\/span><\/h3>\n

I love second tempering of ghee, cumin seeds, and little bit chili powder on Instant Pot Palak Paneer. Second tempering gives a nice flavor and a little bit spicy punch to this dish.<\/p>\n

Note – <\/span><\/strong><\/p>\n

Second tempering is completely optional though.<\/p>\n

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How to make Instant Pot Palak Paneer?<\/span><\/h2>\n