Easy Instant Pot Palak Paneer Saag Paneer Recipe

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Instant Pot Saag Paneer Recipe

This Instant Pot Palak Paneer Recipe is super delicious and easy to make. And the best part is that you can make it on a busy week day too. Although it is popularly known as SAAG PANEER in USA.

How to make palak paneer in Instant Pot?
Palak Paneer Recipe

Easy Instant Pot Palak Paneer Saag Paneer Recipe

PALAK PANEER or SAAG PANEER is the most loved curry in America. And most of the Indian Restaurants offer this dish on their menu. 

Now you have to believe me that this is one of the easiest curries to make. And Instant Pot makes it completely effortless and easy to make.

To tell you the truth, this dish is on a bi-monthly menu in our home. And I am wondering that since I make it often, why haven’t I published it yet.

It is such a simple recipe that I make it even on a very busy day. It is healthy, nutritious and so good. I serve it with roti or naan

What is Palak Paneer?

Palak Paneer = Spinach & Cottage Cheese.

Also known as Saag Paneer, it is made with Spinach as a main ingredient. And other ingredients like Onions, tomatoes, ginger, garlic & green chilies add body and flavors to the curry. As this is a fairly simple recipe, it uses some simple & basic spices like – turmeric, red chili powder/paprika, garam masala, cumin seeds and salt.

Since spinach curry can be runny, I add a bit of corn starch slurry to bind the base. Also, you may notice the restaurants adding heavy cream to the dish for serving. It adds the richness to the curry. Although it is completely optional.

easy palak paneer recipe

Ingredients of Palak Paneer Saag Paneer

Fresh Ingredients – Spinach, Onion, Tomato, Ginger, Garlic, Green Chilies

Spices & OilCooking Oil or Ghee, Cumin Seeds, Turmeric powder, Red Chili powder/Paprika, Salt, Garam Masala

Other Ingredients – Butter, Corn Starch, Heavy Cream

PANEER (cottage cheese) – or you can use Extra Firm Tofu also

Kitchen Gadgets for the Recipe

Kitchen Colander

Instant Pot 6 quart

Inner Pot

Chopping board and knife

Measuring cups and spoons

Hand held immersion blender

 


 

What is Paneer?

Paneer is Fresh Indian Cottage Cheese. It is a firmer form of Ricotta. Households in India make it often at home. If you want to make it at home, then check this recipe here.

Although it can be easily made at home, but you can buy it from your local Indian Grocery Store. Many times Costco also carries it along side other cheese.

What kind of Spinach should I use for this recipe?

Although you can use any kind of spinach for this recipe, but I like to use baby spinach. The baby spinach has milder and more buttery taste. But go ahead and use whatever you have handy.

Can I use frozen spinach for this recipe?

Yes you can. I make it with frozen spinach all the time. The instructions and time will remain the same.

Is it ok to make it in advance?

Yes, you can prepare it in advance. You can make it few hours before eating and even a day before eating.

How long does it stay good in refrigerator?

It can stay good for up to 1 week to 10 days in the refrigerator. You store it in air tight container in refrigerator.

Can I freeze it?

Yes you can freeze it for upto 6 months in freezer friendly container.

What is the difference between Saag Paneer and Palak Paneer?

Saag actually means curry made with any seasonal green. Saag traditionally uses a combination of mustard leaves, fenugreek leaves and spinach. I make saag with baby kale as well in USA. 

Check out my very popular SAAG ALOO recipe. You can use this recipe to make Saag Paneer too. Just add Paneer after the saag is cooked.

Here in USA, Palak Paneer is often referred as Saag Paneer because of its green color. Whereas in India, Palak Paneer is made strictly with Spinach only.

saag paneer

How to make Palak Paneer in Instant Pot?

It is a stupendously easy recipe. It is a quick 4 step recipe –

Saute the Ingredients 

Place Inner Pot inside Instant Pot 6 quart. Press saute and set on high. Once the screen displays HOT, add Cooking Oil and after a few seconds add Cumin Seeds. Wait for few seconds and then add roughly chopped onion, ginger & garlic. Further saute for 2 minutes. Now add roughly chopped tomatoes & green chilies. Also add Turmeric powder, Red Chili powder or Paprika & Salt. Saute for 1 more minute. Add spinach leaves + 2 tbsp water. Give a good stir. Now cancel the SAUTE MODE.

Pressure Cook on High

Close the Instant pot with its lid and set the valve on SEALING. Press Pressure Cook Mode and set on high for 8 minutes. Once the timer goes off, follow NPR (natural pressure release). As the pin drops, open the lid carefully. 

Blend into Smooth Puree

Take a Hand held immersion blender and blend the ingredients to a smooth puree. You can blend it in high speed blender too.

Add Paneer & Cook on Saute 

Add Paneer cubes and Garam Masala to it. And cook it further on saute mode for about 5 minutes. Your Palak Paneer is ready.

Now these steps are optional but add beautiful texture and creamy taste to the curry. 

  1. After adding paneer & garam masala, add the slurry of 1&1/2 tbsp corn starch and 3 tbsp water to the curry. Mix it well. Cook it for 5 minutes. This step binds the spinach curry and stabilizes it.
  2. You can add 1 tbsp butter and 3 tbsp heavy cream to the curry after cooking, for richer texture and flavor.

Stove Top Palak Paneer

Take a heavy bottom deep sauce pan/pot and heat oil in it. Once the oil is hot, cumin seeds and let crackle for few seconds. Now add roughly chopped onions, garlic and ginger and saute for 2 minutes. Further add roughly chopped tomatoes & green chilies. Also add Turmeric powder, Red Chili powder or Paprika & Salt. Saute for 1 more minute. Add spinach leaves + 2 tbsp water. Give a good stir.  Cover the pan with the lid and cook on medium heat for about 10-15 minutes till spinach leaves wilt completely.

Switch off the heat. Take an immersion blender and blend it to a smooth puree. Add paneer cubes and garam masala. Stir it well. Add more water if needed. If it is too watery, then add the corn starch slurry to thicken it. Cook further on medium heat for 5-7 minutes. 

Add butter and cream after the curry is cooked. Mix it well. Adjust salt as needed. Serve it hot with roti or naan.

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How to make Palak Paneer or Saag Paneer in Instant Pot?

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4.34 from 6 votes

Instant Pot Palak Paneer/ Saag Paneer Recipe

Instant Pot Palak Paneer or Saag Paneer recipe is super easy to make at home and it is better than the restaurant. Nutritious, delicious and so good.
Course Main Course
Cuisine Indian
Keyword easy Indian curry, easy palak paneer, instant pot recipe, instant pot saag paneer
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 359kcal
Author simplyvegetarian777

Equipment

  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • Instant Pot 6 quart or Mealthy Multipot
  • Chopping board and knife
  • Kitchen Colander
  • Inner Pot
  • Kitchen Spatula
  • Hand Held Immersion Blender or high speed blender

Ingredients

Fresh Ingredients

  • 1 pound Spinach leaves I use baby spinach leaves
  • 1 medium Red Onion roughly chopped
  • 3 medium Tomatoes roughly chopped
  • 1 large piece /1 tbsp Ginger roughly chopped
  • 1 tsp/2 cloves Garlic roughly chopped
  • 1-2 Green Chilies or 1/2 jalapeno roughly chopped (skip it if you want mild curry)
  • 1 tsp Lemon Juice
  • 2 tbsp Water

Oil & Spices

  • 1 tbsp Cooking Oil
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/4 - 1/2 tsp Red Chili powder / paprika use very less if you want mild curry
  • 1 tsp Garam Masala
  • 1 tsp Salt or to taste

Other Ingredients

Corn Starch Slurry

  • 1&1/2 tbsp Corn Starch
  • 3 tbsp Water room temperature

Instructions

Always read the recipe before starting to cook. Gather Ingredients. ALSO ALWAYS READ THE NOTES for more information and tips on serving, storage, substitutes etc.

    SAUTE

    Pressure Cook on High

    • Close the Instant pot with its lid and set the valve on SEALING. Press Pressure Cook Mode and set on high for 8 minutes. Once the timer goes off, follow NPR (natural pressure release). As the pin drops, open the lid carefully. 

    Blend into Smooth Puree

    Add Paneer & Cook on Saute 

    • Add Paneer cubes and Garam Masala to it. And cook it further on saute mode for about 5 minutes. Your Palak Paneer is ready. Adjust the salt as needed.

    Now these steps are optional but add beautiful texture and creamy taste to the curry. 

    • After adding paneer & garam masala, add the slurry of 1&1/2 tbsp corn starch and 3 tbsp water to the curry. Mix it well. Cook it for 5 minutes. This step binds the spinach curry and stabilizes it.
    • You can add 1 tbsp butter and 3 tbsp heavy cream to the curry after cooking, for richer texture and flavor.

    Stove Top Palak Paneer

    • Take a heavy bottom deep sauce pan/pot and heat oil in it. Once the oil is hot, cumin seeds and let crackle for few seconds. Now add roughly chopped onions, garlic and ginger and saute for 2 minutes. Further add roughly chopped tomatoes & green chilies. Also add Turmeric powder, Red Chili powder or Paprika & Salt. Saute for 1 more minute. Add spinach leaves + 2 tbsp water. Give a good stir.  Cover the pan with the lid and cook on medium heat for about 10-15 minutes till spinach leaves wilt completely.
    • Switch off the heat. Take an immersion blender and blend it to a smooth puree. Add paneer cubes and garam masala. Stir it well. Add more water if needed. If it is too watery, then add the corn starch slurry to thicken it. Cook further on medium heat for 5-7 minutes. 
    • Add butter and cream after the curry is cooked. Mix it well. Adjust salt as needed. Serve it hot with roti or naan.

    Serving Suggestion

    Notes

    You can follow us on FacebookInstagramPinterest & Twitter & You-tube for regular updates. And don’t forget to sign up for our E-Letter whenever we publish a new post.

    What kind of Spinach should I use for this recipe?

    Although you can use any kind of spinach for this recipe, but I like to use baby spinach. The baby spinach has milder and more buttery taste. But go ahead and use whatever you have handy.

    Can I use frozen spinach for this recipe?

    Yes you can. I make it with frozen spinach all the time. The instructions and time will remain the same.

    Is it ok to make it in advance?

    Yes, you can prepare it in advance. You can make it few hours before eating and even a day before eating.

    How long does it stay good in refrigerator?

    It can stay good for up to 1 week to 10 days in the refrigerator. You store it in air tight container in refrigerator.

    Can I freeze it?

    Yes you can freeze it for upto 6 months in freezer friendly container.

    What is the difference between Saag Paneer and Palak Paneer?

    Saag actually means curry made with any seasonal green. Saag traditionally uses a combination of mustard leaves, fenugreek leaves and spinach. I make saag with baby kale as well in USA. 
    Check out my very popular SAAG ALOO recipe. You can use this recipe to make Saag Paneer too. Just add Paneer after the saag is cooked.
    Here in USA, Palak Paneer is often referred as Saag Paneer because of its green color. Whereas in India, Palak Paneer is made strictly with Spinach only.

    Ingredients of Palak Paneer Saag Paneer

    Fresh Ingredients - Spinach, Onion, Tomato, Ginger, Garlic, Green Chilies
    Spices & Oil - Cooking Oil or Ghee, Cumin Seeds, Turmeric powder, Red Chili powder/Paprika, Salt, Garam Masala
    Other Ingredients - Butter, Corn Starch, Heavy Cream
    PANEER (cottage cheese) - or you can use Extra Firm Tofu also

    Kitchen Gadgets for the Recipe

    Kitchen Colander
    Instant Pot 6 quart
    Inner Pot
    Chopping board and knife
    Measuring cups and spoons
    Hand held immersion blender

    Nutrition

    Calories: 359kcal | Carbohydrates: 16g | Protein: 14g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 492mg | Potassium: 613mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7774IU | Vitamin C: 32mg | Calcium: 474mg | Iron: 3mg

    I am sure you are going to make this recipe soon. Please leave your feedback in the comments section.

    Sonal 


     

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    15 Comments

    1. Would like to try this in an 8 qt, would there be any changes to recipe? Also when you say the inner pot do you mean use the inner pot instead of the stainless steel one? Thanks!
      Meera

      1. Hey Meera – there wouldn’t be any changes in time or quantities if you use 8 quart. By inner pot I mean the stainless steel inner pot that goes inside the Instant pot. 🙂

    2. I am always looking for new ways to use my instant pot, but I never would have thought to cook paneer in it. Such a great idea.