This Kashmiri Palak Paneer Tamatar – Instant Pot Palak Paneer recipe is perfect for days when you’re craving a light vegetarian dish with simple flavors. Here, the paneer soaks up the spices and delivers a lot of punch and makes it a dish full of deliciousness.
The easiest and convenient recipe for palak paneer doesn’t have to come from a restaurant. Additionally, this flavor-packed favorite side dish is easy, and quick, to make.
What kind spinach do I use for Kashmiri Palak Paneer Tamatar – Instant Pot Palak Paneer?
I have used baby spinach for this recipe. You can use regular spinach too. If using regular spinach chop it finely.
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. It is tender like the paneer you find in India. This paneer 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.
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 Tamatar – Instant Pot Palak Paneer?
Prep –
First, 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 are using regular spinach then chop the spinach finely.
Second, puree the tomatoes in a blender and set them aside.
Third, chop the paneer to 1.5-inch cubes.
Cook –
Firstly, select sauté on the instant pot. When the oil is hot, add in asafoetida, and chopped spinach. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. The spinach should shrivel. Keep stirring intermittently to prevent the spinach from sticking to the pot.
After the spinach has shriveled and shrunk add in salt, Kashmiri chili powder, ground fennel, ground ginger, ground cumin, ¼ cup water, and stir well.
Further, 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 pureed tomatoes and let them sauté for about 2 to 3 minutes until the raw tomato odor is eliminated.
Next, secure the lid on the pot and select manual and pressure cook for 2 minutes. When cooking is complete, use quick release to depressurize. Open the lid. Next, select sauté, add in chopped paneer and veri masala (optional). Let it sauté for about a minute. Mix well. Finally press cancel and transfer the cooked spinach and paneer to a serving bowl.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Kashmiri Palak Paneer Tamatar – Instant Pot Palak Paneer
Ingredients
- 4 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 pound baby spinach (454 grams) (10 cups)
- 1 and 3/4 tsp salt
- 2 and 1/2 tsp kashmiri chili powder (cayenne pepper)
- 1/2 tbsp ground fennel (saunf powder)
- 1/2 tsp ground ginger (sonth)
- 3/4 tsp ground cumin (jeera powder)
- 1/4 cup water
- 2 tomatoes, medium, pureed (1 and 3/4 cup pureed)
- 12.69 oz paneer (haldiram brand or homemade), 360gms
- 1/2 tsp kashmiri tikki masala (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 are using regular spinach then chop the spinach finely.
- Puree the tomatoes in a blender and set them aside.
- Chop the paneer to 1.5-inch cubes.
Cook
- Select sauté on the instant pot. When the oil is hot, add in asafoetida, and chopped spinach. Let the spinach sauté for 2 to 3 minutes, keep stirring intermittently. The spinach should shrivel. Keep stirring intermittently to prevent the spinach from sticking to the pot.
- After the spinach has shriveled and shrunk add in salt, Kashmiri chili powder, ground fennel, ground ginger, ground cumin, ¼ cup water, and stir well.
- 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.
- Add in pureed tomatoes and let them sauté for about 2 to 3 minutes until the raw tomato odor is eliminated.
- Secure the lid on the pot and select manual and pressure cook for 2 minutes. When cooking is complete, use quick release to depressurize. Open the lid. Next, select sauté, add in chopped paneer and veri masala (optional). Let it sauté for about a minute. Mix well. Finally press cancel and transfer the cooked spinach and paneer to a serving bowl.
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