- 1 pound spinach leaves, rinsed
- ½ cup frozen onion masala
- ½ teaspoon salt, adjust to taste
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- Heavy cream, optional
To make Paneer:
- 1 tablespoon ghee or oil (if pan-frying)
- 1 block of paneer (or desired amount), cut into cubes
- Add the spinach to the instant pot, then place the frozen cubes of onion masala on top along with the spices.
- Secure the lid, close the pressure valve and cook for 2 minutes at high pressure.
- Naturally release pressure.
- Remove the lid and use an immersion blender to puree the contents of the pot.
- Stir in heavy cream if desired – you can use as much or as little as you’d like (this will also lighten the color and be more “restaurant style”). Or top with ghee instead.
- Taste the palak and adjust salt to your preference.
- You can stir the cubes of paneer directly into the palak on sauté mode until the paneer is warmed through OR you can take an extra step and pan-fry the paneer separately.
To Pan-Fry Paneer:
- Heat ghee/oil in pan and add the paneer cubes in a single layer. Shallow fry them on all sides until golden brown, adding more oil if needed (I find it easiest to do this in a non-stick pan. If using stainless you will need more oil).
- Mix the paneer into the palak and enjoy!
- Do not add water to this! The spinach leaves will release water as the pot comes to pressure. If you add water, the dish will be way too watery, trust me. I’ve tested this palak paneer many times in my instant pot and it always turns out perfect!