Palak Paneer

One of the first Indian dishes I ever had. I instantly fell in love! Creamy spinach with firm chunks of paneer.

  • PREP
    30 Minutes
  • COOK
    15 minutes
  • TOTAL
    45 minutes

Ingredients

  • 2 teaspoons peanut oil

  • 2 teaspoons minced ginger

  • 5 garlic cloves

  • 1 serrano or jalapeño chile

  • 1 large yellow onion

  • 1 pound fresh baby spinach

  • 2 medium tomatoes

  • 2 teaspoons ground cumin

  • ½ teaspoon ground cayenne pepper

  • 2 teaspoons Garam Masala

  • 1 teaspoon salt

  • 1 teaspoon ground turmeric

  • ½ cups water

  • 1½ cups Paneer

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Instructions

  1. Preheat the pressure cooker. When the inner cooking pot is hot, add the oil and heat until it is shimmering.
  2. Add the garlic, ginger, and chile, and sauté for 1 minute or until fragrant.
  3. Add the spinach, onion, tomatoes, cumin, cayenne, garam masala, turmeric, salt, and water. Stir to combine.
  4. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 4 minutes.
  5. When the cooking is complete, quick-release the pressure. Unlock and remove the lid.
  6. Using an immersion blender, purée the mixture to the consistency you prefer.
  7. Gently mix in the paneer, and serve.

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