Palak Paneer Curry

By: Subhadra Burugula

Palak Paneer Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Keto, Low Carb, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Vegans can use Oil instead of ghee and Extra firm Tofu instead of Paneer."]
cuisine icon Keywords
15-30 min, 4-5 servings, contributed, cook 20 min, coriander powder, cumin seeds, easy, garam masala powder, ghee or oil, ginger-garlic paste, gluten free, green chili, heavy cream or cashew paste, indian, keto, low carb, onion, paneer cubes, prep 10 min, pressure cook, red chili powder, salt, sauté, side dish, spinach, tomato, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4-5 servings
Ingredients
  • 3 tbsp ghee or oil
  • 1/2 onion
  • 1 green chili
  • 1 tbsp Ginger-Garlic paste
  • 2 1/4 cups spinach
  • 1/2 cup Water
  • 14 ounces paneer cubes
  • 4 tbsp heavy cream or cashew paste
  • 1 medium tomato
  • 1 tbsp cumin seeds
  • 1 1/2 tbsp coriander powder
  • 2 tsp garam masala powder
  • red chili powder
  • salt
Instructions
  • Put instant pot on sauté high mode. Add ghee and let it get hot, add cumin seeds and fry well.
  • Add onions and green chili, sauté, then add tomatoes, fry till mushy.
  • Add in the spice powders and salt, mix well, then add in the spinach, water and mix. Turn off sauté mode.
  • Put the lid, vent to sealing position. Do manual high 2 minutes and Quick release after 2 minutes in warm mode.
  • Now grind the spinach onion tomato mix using a hand blender or in a regular blender to a fine paste. Add in more water to desired consistency and put on saute mode high for 5 minutes or so.
  • Add garam masala and mix, then add in the Toasted or untoasted paneer cubes and simmer for 2 to 4 minutes.
  • Serve with Cream or cashew paste if desired.
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