Palak Paneer – Spinach & Cheese
Palak Paneer (spinach and cheese) is an Indian vegetarian dish that is full of flavor and super easy to make in the instant pot. This dish has a creamy spinach base, cooked with spices and simmered with chunks of cubed cheese. Palak Paneer is often found in Indian restaurants and served with fresh naan bread or steamed rice.
In preparing this dish, it is important to wash and remove the stems of the spinach. This is done so the spinach does not leave a bitter taste. If for some reason, your spinach has a bitter taste, you can add 1 tbsp of sugar or lemon juice. Keep in mind, the heavy cream that is added at the end, is sweet, so that may help offset the bitter taste. Don’t be afraid to
Spices and Indian paneer (cheese) are easily avaiable at any South Asian grocery stores or even Costco. Be sure to adjust the spice level to your liking. Serrano pepper gives a nice flavor and also adds heat. The same goes for red chili powder. Keep in mind, red chili powder sold in local Indian grocery stores has more heat than cayenne pepper or paprika.
For convenience, I used a frozen store-bought paneer. Be sure to thaw the paneer out before using it. If you prefer, you can lightly fry the paneer until light golden brown before adding to the pot. Otherwise, you can just cook the paneer with spinach base at the end.
Palak Paneer
Equipment
- Pressure Cooker or Instant Pot
- Hand Blender or Regular Blender
Ingredients
- 2 Bundles spinach washed and stems removed
- 3 tbsp oil or 2 tbsp oil and 1 tbsp butter
- 1 diced medium-sized onion
- 1 tsp cumin
- 1 tsp ginger (diced)
- 4 cloves garlic (minced)
- 1 serrano pepper (diced) adjust according to your spice level
- 2 tomatoes (diced)
- 3/4 tsp red chili powder adjust according to your spice level
- 1/4 tsp turmeric powder
- 3/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 tsp salt or to taste
- 1/2 tsp garam masala
- 1/2 cup water
- 2 tbsp heavy cream
- 1 tsp fenugreek leaves
- 1 cup paneer or Indian cottage cheese
Instructions
- Press saute and add 3 tbsp of oil. You may also add butter.
- Add 1 diced onion and saute until translucent.
- Add 1 tsp of cumin and cook for a minute.
- Add ginger, garlic and serrano pepper. Saute until fragrant.
- Add tomatoes, salt, red chili powder, turmeric, coriander powder, cumin powder and garam masala.
- Cook spices for 3-5 mins or until tomatoes are soft. (add 1 tbsp of water if necessary)
- Add 1/2 cup of water, spinach and cover the lid.
- Seal the pot. Pressure cook for 3 minutes and then quick release.
- When the pin drops open the lid and quick it a quick mix.
- Blend spinach and spices with a hand blender. You may also pour out contents in a regular blender.
- Add 2 tbsp of heavy cream and 1 tsp of fenugreek leaves. Give a quick mix.
- Add Paneer. Mix and let it simmer for 5 mins.
- Serve Palak Paneer with naan or white rice.
Notes
- You will find spices and paneer (Indian cottage cheese) at your local Indian grocery store.
- I used store bought, packaged paneer (cheese) in this recipe.
- Paneer can be lightly toasted or fried. In a separate pan, add 1 tsp of oil and lightly fry the paneer for a few mins. (complete preference)
- Spice level can be adjusted to your liking. Add more or less.
- If you don’t have a hand blender, you may pour out contents in a regular blender.
- Be sure to dice up tomatoes and onions… its easier to blend it with a hand blender later on.
- I recommned coarsly blending the spinach base so there is a bit of a texture.
- If your spinach has a bitter taste, you may add a bit of sugar or lemon juice. Be sure to remove the stems of the spinach.