Palak paneer instant pot is a luscious creamy spinach sauce that can be paired with any kind of protein like chickpeas, paneer, tofu, chicken, or fish. This quick and easy recipe is great for weeknight dinners. For the same base, I will change the choice of protein which makes it a completely different dish. Palak means spinach in the Hindi language.

palak paneer instant pot

Ingredients needed for palak paneer instant pot

Baby spinach

Paneer or Tofu (For vegan version)

Onion

Green chili

Dry red chili

paneer

Garlic

Lime

Why I make palak gravy very often

  • It’s quick and easy to make in an instant pot.
  • Spinach is a nutritious and healthy plant-based source of iron. When combined with vitamin C, increases the body’s absorption. In this recipe, lime is added to elevate the flavor and iron absorption.
  • The flavorful palak paneer instant pot version, not only loved by adults in family but also impresses little eaters.
  • These ingredients are easily found in your pantry. If not can be found easily at your local grocery store.

HOW TO MAKE PALAK PANEER INSTANT POT

  1. Turn on SAUTE, and heat the oil. Add chopped onions, green chili, garlic and saute them for a minute. Pureed spinach sauce can be stored in the freezer for emergency meals. Bring it to room temperature before storing. For using a freezer meal, thaw and reheat the puree and add the protein of your choice. Pan-sear or fry panners before adding them to spinach sauce for a crispy and delicious texture. For frozen paneer: Add warm water to a bowl and immerse paneer cubes for a few minutes. Water should completely cover paneer cubes. It helps soften paneer quickly. Frozen spinach takes the same time as fresh spinach in the instant pot.
  2. Add baby spinach, coriander powder, salt, turmeric, garam masala, and water, and stir it once. Turn off SAUTE mode.
  3. Close the instant pot lid, set the timer on STEAM for 1 min, and vent closed. When the timer is done, do a quick release.
  4. Using a hand blender or Vitamin, blend it until you see silky smooth pureed spinach sauce.
  5. Add lime juice, and panner cubes to purred spinach sauce and give it a gentle stir. Paneer gets cooked in that warm gravy.
  6. For tempering: In a small pan, heat oil and add cumin seeds, let it splatter. add the broken dry red chili and saute until its releases toasty aroma. Pureed spinach sauce can be stored in the freezer for emergency meals. Bring it to room temperature before storing. For using a freezer meal, thaw and reheat the puree and add the protein of your choice. Pan-sear or fry panners before adding them to spinach sauce for a crispy and delicious texture. For frozen paneer: Add warm water to a bowl and immerse paneer cubes for a few minutes. Water should completely cover paneer cubes. It helps soften paneer quickly. Frozen spinach takes the same time as fresh spinach in the instant pot.
  7. Use the tadka over the palak panner. Serve it with rice or roti.
how to make palak paneer instant pot

Storage and SUBSTITuTIONS

Pureed spinach sauce can be stored in the freezer for emergency meals. Bring it to room temperature before storing. For using a freezer meal, thaw and reheat the puree and add the protein of your choice.

Pan-sear or fry panners before adding them to spinach sauce for a crispy and delicious texture.

For frozen paneer: Add warm water to a bowl and immerse paneer cubes for a few minutes. Water should completely cover paneer cubes. It helps soften paneer quickly.

Frozen spinach takes the same time as fresh spinach in the instant pot.

Palak Paneer Instant Pot

Palak paneer instant pot is a luscious creamy spinach sauce that can be paired with any kind of protein like chickpeas, paneer, tofu, chicken, or fish. This quick and easy recipe is great for weeknight dinners. 
Print Recipe
how to make palak paneer instant pot
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

Equipment

Ingredients

  • Avocado oil or any oil
  • 250 grams Baby spinach 1 lb baby spinach container, half portion
  • 1 cup Onion chopped Half large onion or 150 grams chopped
  • 2-4 Green chili 2 for toddler level spice
  • 4-5 Garlic pods
  • 1/2 Lime 1 tbsp
  • 1/4 cup Water

Spices

  • 1/4 tsp Turmeric
  • 1/2 tsp Garam masala
  • 2 tsp Coriander powder
  • Salt As per taste

Tempering

  • 5 Dry red chili 1 for toddler spice
  • 1 tsp Cumin
  • 1 tsp Avocado oil or any oil
  • pinch Asafoetida optional

Instructions

HOW TO MAKE PALAK PANEER INSTANT POT

  • Turn on SAUTE, and heat the oil. Add chopped onions, green chili, garlic and saute them for a minute.
  • Add baby spinach, coriander powder, salt, turmeric, garam masala, and water, and stir it once. Turn off SAUTE mode.
  • Close the instant pot lid, set the timer on STEAM for 1 min, and vent closed. When the timer is done, do a quick release.
  • Using a hand blender or Vitamin, blend it until you see silky smooth pureed spinach sauce.
  • Add lime juice, and panner cubes to purred spinach sauce and give it a gentle stir. Paneer gets cooked in that warm gravy.
  • For tempering: In a small pan, heat oil and add cumin seeds, let it splatter. add the broken dry red chili and saute until its releases toasty aroma.
  • Use the tadka over the palak panner. Serve it with rice or roti.

STORAGE AND SUBSTITUTIONS

  • Pureed spinach sauce can be stored in the freezer for emergency meals. Bring it to room temperature before storing. For using a freezer meal, thaw and reheat the puree and add the protein of your choice.
  • Pan-sear or fry panners before adding them to spinach sauce for a crispy and delicious texture.
  • For frozen paneer: Add warm water to a bowl and immerse paneer cubes for a few minutes. Water should completely cover paneer cubes. It helps soften paneer quickly.
  • Frozen spinach takes the same cook time as fresh spinach in the instant pot.
Servings: 5
Author: Tejaswi Reddy

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