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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.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: easy Indian curry, easy palak paneer, instant pot recipe, instant pot saag paneer
Servings: 6
Calories: 359kcal
Author: simplyvegetarian777


  • 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


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

  • 2 cups or 350 grams Paneer cubed into 1 inch cubes
  • 3 tbsp Heavy Cream
  • 1 tbsp Butter

Corn Starch Slurry

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


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.


    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


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    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


    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