Kashmiri Palak Paneer – Instant Pot Spinach Paneer

In this easy Kashmiri Palak Paneer – Instant Pot Spinach Paneer recipe, spinach combines with paneer for a hearty, appetizing, exquisite, crowd-pleasing vegetarian dinner. This recipe is one of my favorite classic Kashmiri recipes. It’s made with feel-good simple ingredients, it’s easy to make in just 20 minutes, and it is always so delightful and delicious.

What kind of paneer do I use for this recipe?

For this recipe, I used Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. It is super soft, moist and without preservatives. Also, it is tender like the paneer you find in India. Moreover, it can be found in the frozen section, in the deep freezer in Indian grocery stores. Thaw it by keeping it in the refrigerator overnight. You can also microwave it on high for 5 minutes if in a time bind. The paneer needs to be chopped into 1.5 inch cubes. I had 22 pieces for the block of paneer.

Deep fry: Kashmiri’s typically deep fry the paneer. However, I have attempted to make this healthy and added the paneer in the pot directly. If you prefer to deep fry the paneer separately, please feel free to do so and follow the remaining steps. 

How do I make Kashmiri Palak Paneer – Instant Pot Spinach Paneer?

Firstly, rinse the baby spinach well in cold water. There is no need to chop it. We will blend it later. Additionally, you can use regular spinach instead of baby spinach. If you don’t have an immersion blender then chop the spinach finely.

Secondly, select sauté on the Instant Pot. Thirdly, add in oil to the pot. Further, add in asafoetida.

Next in 30 seconds, add in spinach and stir well. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. Moreover, the spinach should shrivel.

Subsequently add in ground fennel, ground ginger, ground cumin, Kashmiri chili powder, salt and 1/2 cup water. Stir well.

Press cancel. And, secure the lid on the pot and select manual/high pressure for 1 minute. When done quick release the pressure. 

Open the lid and add using an immersion blender coarsely blend the spinach for a few seconds. Also, don’t blend it super fine. It needs to have some texture. If you don’t have an immersion blender  you can use a potato masher or the back of a ladle.

Furthermore, add in the paneer and serrano peppers. Stir gently without breaking the paneer.

Again, secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure. Finally, transfer to a serving bowl and enjoy.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Moreover, try some of our other recipes:

Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry 

Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Butternut Squash Curry – Instant Pot Indian Squash

Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry

Kashmiri Palak Paneer – Instant Pot Spinach Paneer

Shilpa

In this easy Kashmiri Palak Paneer – Instant Pot Spinach Paneer recipe, spinach combines with paneer for a hearty, appetizing and exquisite, crowd-pleasing vegetarian dinner. This recipe is one of my favorite classic Kashmiri recipes. It’s made with feel-good simple ingredients, it’s easy to make in just 15 minutes, and it is always so delightful and delicious.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course, Side Dish

Cuisine Indian Food, Kashmiri, North Indian

Servings 6

Equipment

• Electric Pressure Cooker

Ingredients

  

• 1 pound baby spinach (454 grams)
• 12.69 oz paneer (haldiram brand or homemade), 360gms
• 6 tbsp oil of choice
• 1/2 tsp asafoetida   (heeng)
• 1/2 tbsp  ground fennel  (saunf powder)
• 1/2 tsp  ground ginger    (sonth)
• 1 tsp ground cumin     (jeera powder)
• 2 tsp kashmiri chili powder
• 1 tsp salt
• 1/2 cup water
• 2 serrano peppers, whole (hari mirch, optional)

Instructions

 

Prep

• Rinse the baby spinach well in cold water. There is no need to chop it. We will blend it later. Additionally, you can use regular spinach instead of baby spinach. If you don't have an immersion blender then chop the spinach finely.
• Thaw the paneer and chop it into 1.5 inch cubes. I had 22 pieces for the block of paneer.

Cook

• Select sauté on the Instant Pot. Thirdly, add in oil to the pot. Further, add in asafoetida.
• Next in 30 seconds, add in spinach and stir well. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. Moreover, the spinach should shrivel.
• Subsequently add in ground fennel, ground ginger, ground cumin, Kashmiri chili powder, salt and 1/2 cup water. Stir well.
• Press cancel. And, secure the lid on the pot and select manual/high pressure for 1 minute. When done quick release the pressure. 
• Open the lid and add using an immersion blender coarsely blend the spinach for a few seconds. Also, don’t blend it super fine. It needs to have some texture. If you don’t have an immersion blender  you can use a potato masher or the back of a ladle.
• Furthermore, add in the paneer and serrano peppers. Stir gently without breaking the paneer.
• Secure the lid on the pot and select manual/high pressure for 2 minutes. When done quick release the pressure. Finally, transfer to a serving bowl and enjoy with steam rice, naan or roti.

Notes

• Kashmiri’s typically deep fry the paneer. However, I have attempted to make this healthy and added the paneer in the pot directly. If you prefer to deep fry the paneer separately, please feel free to do so and follow the remaining steps. 
• You can use whole spinach leaves instead of baby spinach. If you are using regular spinach please chop them finely.
• Also chop the spinach if you don’t have an immersion blender. I just threw the baby spinach in and blended it later.

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