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Palak Paneer Instant Pot (Authentic, Punjabi-Style) Recipe

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4.2 from 29 reviews

This authentic Punjabi-style Palak Paneer recipe uses fresh spinach and cubed paneer cooked in an Instant Pot, offering a rich, flavorful, and creamy spinach and cheese dish that’s perfect for weeknight dinners or special occasions.

Ingredients

For Sauteed Paneer

  • 200 grams paneer, cubed and soaked in hot water
  • 1/2 tbsp oil

For Palak Paneer

  • 2 tablespoons oil
  • 1 tsp cumin seeds
  • 1-2 green chilies, sliced
  • 1 cup red onions, finely chopped
  • 1 inch piece ginger, chopped
  • 5-6 cloves garlic, chopped
  • 1 cup tomatoes, chopped
  • 1/4 tsp turmeric powder
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • 1/4 tsp red chili powder
  • 1 teaspoon Kashmiri chili powder
  • 1 tbsp water (to prevent spices from burning)
  • 2 tbsp water (to deglaze tomatoes after cooking)
  • 1 pound fresh spinach leaves, roughly chopped
  • Salt to taste
  • 1/4 cup sour cream, more if desired
  • 1/2 tsp garam masala
  • 1/2 tbsp dry fenugreek leaves

Instructions

  1. Prepare the Paneer: Heat 1/2 tablespoon oil in the Instant Pot on Sauté mode. Add the cubed paneer soaked in hot water and sauté until light golden on all sides. Remove and set aside.
  2. Temper the Spices: In the same pot, add 2 tablespoons oil and heat it. Add cumin seeds and sliced green chilies, allowing the cumin seeds to crackle.
  3. Cook Aromatics: Add finely chopped red onions, ginger, and garlic to the pot. Sauté until the onions become translucent and golden.
  4. Add Tomatoes and Spices: Stir in chopped tomatoes along with turmeric powder, cumin powder, coriander powder, red chili powder, and Kashmiri chili powder. Add 1 tablespoon water to prevent spices from burning. Cook until tomatoes soften and oil starts to separate.
  5. Deglaze the Pot: Pour in 2 tablespoons water to deglaze the cooking surface, scraping any bits stuck to the bottom of the pot.
  6. Add Spinach and Season: Stir in the roughly chopped spinach leaves and salt to taste. Close the Instant Pot lid, seal it, and cook on Manual/Pressure Cook for 2 minutes on high pressure.
  7. Release Pressure and Blend: Perform a quick pressure release. Use an immersion blender directly in the pot to blend the spinach mixture to a smooth consistency, leaving some texture if preferred.
  8. Finish the Curry: Stir in the sour cream, garam masala, and dry fenugreek leaves. Add the sautéed paneer cubes back into the pot and mix gently to combine. Warm through for 2-3 more minutes on Sauté mode.
  9. Serve: Turn off the Instant Pot, transfer the palak paneer to a serving dish, and enjoy hot with naan, roti, or rice.

Notes

  • Soaking paneer in hot water keeps it soft and prevents crumbling while cooking.
  • Adjust green chilies and chili powders according to your desired spice level.
  • Dry fenugreek leaves add a distinctive aroma – do not skip for authentic flavor.
  • If sour cream is unavailable, you can use thick yogurt or cream as a substitute.
  • Spinach can be used fresh or frozen, but fresh spinach is recommended for best flavor.
  • For a vegan version, substitute paneer with tofu and sour cream with a vegan alternative.

Find it online: https://justsosavory.com/palak-paneer-instant-pot-authentic-punjabi-style-recipe/