Palak Paneer Curry


  • 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
  • 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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