Print

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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/palak-paneer-instant-pot-authentic-unblanched-punjabi-style-recipe/