This healthy spinach paneer curry in a pressure cooker is rich, flavorful, and packed with nutrients. It’s an effortless yet delicious way to enjoy a classic Indian dish! Don’t have an Instant Pot? Make One Pot Palak Paneer on stove top using my recipe. The flavors are so good, that this dish has made it onto our family favourite list. I make it weekly and its perfect for busy weeknights and pairs beautifully with naan or rice for a complete meal.
Expert tips to make the Best Palak Paneer at home
Always opt for fresh spinach and fresh ginger garlic to enhance the flavors of your curry. Soak store-bought paneer in hot water for 10 minutes to rehydrate it. This results in super soft paneer every single time. Briefly cook the spinach in the Instant Pot and add a splash of lemon juice. These tricks help create a vibrant and flavorful curry.
What is Palak Paneer?
Palak Paneer is a classic Punjabi curry made with spinach (palak) and paneer, a type of Indian cottage cheese. Traditionally enjoyed in India during winter when spinach is in season, it can now be made year-round with fresh spinach or frozen spinach. In this recipe, I create a flavorful masala with onions, tomatoes,green chili and spices, then flash-cook the spinach in the Instant Pot. After blending it into a smooth curry sauce, I add cubed store-bought paneer, cream, and optional kasuri methi. For extra flavor, I love finishing it with a cumin seed tempering.
Ingredients
Spinach – I love using fresh spinach or baby spinach, but frozen spinach works too. Paneer – I prefer mild, firm Indian cottage cheese, but halloumi is a good alternative, and tofu is great for vegans. Onion – Both red and white onions add great flavor. Tomatoes – I usually use one medium vine tomato, though canned is fine if fresh isn’t available. Ginger and Garlic – I love using fresh ginger and fresh garlic. They add delicious flavors, especially since I use minimal spices. Alternatively sub with store bought ginger garlic paste Spices – I like to add turmeric, coriander powder, and garam masala. Green Chillies – Just one or two for a bit of heat.This recipe doesn’t use red chilli powder. Kasuri Methi – I use dried fenugreek leaves, but you can leave this out if you don’t have it. Cream – I add cream to cut the bitterness of the spinach, but for a vegan option, I use cashew cream or coconut milk.
Step 2: Next, add onion, green chili, ginger, and garlic, and stir. Cook for 2–3 minutes. Steps 3, 4, and 5: At this stage, add water and deglaze the pot. This step is necessary if your Instant Pot often shows a burn sign, so do not skip it. Add chopped tomatoes and spice powders, then stir. Cover and cook for 2 minutes. Step 6: Add the spinach leaves, season with salt, and add ½ cup of water. Step 7: Press cancel. Secure the lid, turn the pressure valve to sealing, and pressure cook for zero minutes high pressure. Use quick release for the pressure. Steps 8 and 9: Open the lid immediately. Use an immersion blender to blend the ingredients into a smooth, creamy texture. Squeeze in lemon juice! Steps 10 and 11: Add paneer and sprinkle garam masala, cream, and kasuri methi. Allow the paneer to settle in the spinach mixture for at least 5 minutes before serving. Step 12: Prepare seasoning in a separate pan on the stovetop. Heat oil and add cumin seeds, allowing them to crackle. Add the seasoning to the Instant Pot Palak Paneer and serve hot. This step is optional, but the additional seasoning enhances the flavors.
What can I serve with Palak Paneer?
Palak Paneer is best enjoyed with my easy homemade naan, no cook pickled red onions, and a vegetable raita. It also pairs well with yellow pulao rice, fluffy white basmati rice, brown basmati rice, or my favorite jeera rice. For an everyday dinner, serve it with Indian kachumber salad and homemade chapatis. Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
