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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
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 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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