Palak Paneer Instant Pot (Authentic, Unblanched, Punjabi-style) Recipe

Introduction

Palak Paneer is a classic Punjabi dish that combines fresh spinach and soft paneer cubes in a rich, spiced gravy. This Instant Pot version skips blanching the spinach and delivers authentic flavors with less effort. It’s a comforting vegetarian favorite perfect for weeknight dinners or special occasions.

Ingredients

• 200 grams paneer, cubed and soaked in hot water
• 1/2 tablespoon oil (for sautéing paneer)
• 2 tablespoons oil (for cooking palak paneer)
• 1 teaspoon cumin seeds
• 1-2 green chilies, sliced
• 1 cup red onions, finely chopped
• 1 inch piece ginger, chopped
• 5-6 cloves garlic, chopped
• 1 cup tomatoes, chopped
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 1/4 teaspoon red chili powder
• 1 teaspoon Kashmiri chili powder
• 1 tablespoon water (to prevent spices from burning)
• 2 tablespoons water (to deglaze tomatoes after cooking)
• 1 pound fresh spinach leaves, roughly chopped
• Salt to taste
• 1/4 cup sour cream, more if desired
• 1/2 teaspoon garam masala
• 1/2 tablespoon dry fenugreek leaves (kasuri methi)

Instructions

1. Step 1: Heat 1/2 tablespoon oil in the Instant Pot on sauté mode. Add the paneer cubes and lightly sauté until golden on all sides. Remove them from the pot and soak in hot water to keep soft.
2. Step 2: Add 2 tablespoons oil to the pot. Once hot, add cumin seeds and let them splutter. Then add sliced green chilies, chopped onions, ginger, and garlic. Sauté until onions turn golden brown.
3. Step 3: Add chopped tomatoes and cook until soft and mushy. Stir in turmeric, cumin powder, coriander powder, red chili powder, and Kashmiri chili powder. Add 1 tablespoon water if spices start to stick or burn. Cook the spices well.
4. Step 4: Pour 2 tablespoons water to deglaze the pot, scraping the bottom gently. Add the roughly chopped spinach leaves along with salt. Close the lid and set the Instant Pot to manual pressure cook for 3 minutes.
5. Step 5: When done, quick release the pressure. Use an immersion blender to blend the spinach and spice mixture to a smooth or slightly textured consistency as desired.
6. Step 6: Stir in sour cream, garam masala, and dry fenugreek leaves. Add the sautéed paneer cubes back to the pot. Let the curry simmer on sauté mode for 2-3 minutes to heat through and combine flavors well.
7. Step 7: Taste and adjust salt or cream as needed. Serve hot with roti, naan, or steamed rice.

Tips & Variations

• Soaking paneer in hot water keeps it soft and prevents it from becoming rubbery when cooked.
• Add a splash of heavy cream or yogurt instead of sour cream for a creamier texture.
• For a smoky flavor, char the spinach leaves lightly over a flame before adding.
• You can substitute fresh spinach with frozen chopped spinach, but reduce the water added accordingly.

Storage

Store leftover palak paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or cream if the curry thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for palak paneer?

Yes, frozen spinach works as a convenient substitute. Thaw and drain excess water before adding and reduce added water accordingly to avoid a watery curry.

How do I prevent paneer from becoming rubbery?

Soaking paneer cubes in hot water before cooking helps keep them soft and tender. Additionally, do not overcook paneer during the final stages of the dish.

Palak Paneer Instant Pot (Authentic, Unblanched, Punjabi-style) Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

This authentic Punjabi-style Palak Paneer recipe uses an Instant Pot for a convenient and flavorful dish that combines fresh spinach with soft paneer cubes in a richly spiced sauce. Unblanched spinach is cooked with traditional Indian spices, creating a vibrant and creamy curry perfect for a hearty vegetarian meal.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: North Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For Sauteed Paneer

• 200 grams paneer, cubed & soaked in hot water
• 1/2 tbsp oil

For Palak Paneer

• 2 tablespoons oil
• 1 tsp cumin seeds
• 1–2 green chilies, sliced
• 1 cup red onions, finely chopped
• 1 inch piece ginger, chopped
• 5–6 cloves garlic, chopped
• 1 cup tomatoes, chopped
• 1/4 tsp turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• 1/4 tsp red chili powder
• 1 teaspoon Kashmiri chili powder
• 1 tbsp water, to prevent spices from burning
• 2 tbsp water, to deglaze tomatoes after cooking
• 1 pound fresh spinach leaves, roughly chopped
• Salt to taste
• 1/4 cup sour cream, more if desired
• 1/2 tsp garam masala
• 1/2 tbsp dry fenugreek leaves

Instructions

1. Prepare Paneer: Heat 1/2 tablespoon of oil in a skillet over medium heat. Add paneer cubes soaked in hot water and sauté until golden brown on all sides. Set aside.
2. Start Sautéing Spices: Switch the Instant Pot to sauté mode and add 2 tablespoons of oil. Once hot, add cumin seeds and sliced green chilies. Let them sizzle for a few seconds to release their aroma.
3. Add Aromatics: Add finely chopped red onions, chopped ginger, and chopped garlic. Sauté until onions turn translucent and fragrant.
4. Cook Tomatoes and Spices: Add chopped tomatoes, turmeric powder, cumin powder, coriander powder, red chili powder, and Kashmiri chili powder. Stir well and add 1 tablespoon of water to prevent spices from burning. Cook until tomatoes soften.
5. Deglaze: Add 2 tablespoons of water to deglaze the bottom of the pot, scraping any browned bits to prevent burning.
6. Add Spinach: Add roughly chopped fresh spinach leaves and salt to taste. Mix well.
7. Pressure Cook: Seal the Instant Pot lid, set to pressure cook on high for 3 minutes to soften the spinach and blend flavors.
8. Release Pressure: Perform a quick release once cooking is complete. Open the lid carefully.
9. Blend the Curry: Using an immersion blender, partially blend the spinach mixture to keep a slightly chunky texture while combining all ingredients smoothly.
10. Finish the Dish: Stir in sautéed paneer cubes, sour cream, garam masala, and dry fenugreek leaves. Mix gently and switch the Instant Pot to sauté mode again to heat through for 2-3 minutes, allowing flavors to meld.
11. Serve: Turn off the Instant Pot and transfer the Palak Paneer to a serving dish. Garnish with additional fenugreek leaves or sour cream if desired. Serve hot with naan or rice.

Notes

• Soaking paneer in hot water before sautéing helps keep it soft and prevents it from becoming rubbery.
• Adjust the number of green chilies and chili powders according to your preferred spice level.
• Using fresh spinach rather than frozen will give the curry a better texture and flavor.
• Sour cream adds creamy tang; you can substitute with yogurt if preferred, but add it off heat to prevent curdling.
• Dry fenugreek leaves (kasuri methi) add an authentic aroma—don’t skip them if possible.
• If you don’t have an Instant Pot, this recipe can be adapted for stovetop cooking, but cooking times will vary.

Keywords: Palak Paneer, Instant Pot Palak Paneer, Punjabi Palak Paneer, Spinach Curry, Indian Vegetarian Recipes, Paneer Curry