Instant Pot Saag Paneer

Instant Pot Saag Paneer -Easy to make recipe of the Famous Indian dish made with Spinach and Cottage Cheese.Best served with Rice or Naans.

Course Curry

Cuisine Indian

Keyword The Best Palak Paneer

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 231kcal

Author Chhavi

Cut the paneer into cubes and submerge in warm water till you get everything else done.

Heat the instant pot in SAUTE mode.
Add oil, once the pot is hot.
Tip in the onions, ginger and garlic next.Cook them till they turn translucent -about 2-3 minutes
Add the tomatoes,ginger,garlic and cashews and saute for another 2-3 minutes.
Sprinkle the spices next- coriander powder,chilli powder and turmeric.
Add ½ Cup water and deglaze the bottom of the inner pot.
Add spinach and mix.Cancel Saute
Close the lid, select PRESSURE COOK on HIGH for 0 minutes.Quick Release the pressure after the cooking time is over.
Using an immersion blender, blend everything to a paste.
Add Paneer Cubes & dried fenugreek leaves (if using),Give it a mix.
Garnish with cream. Serve hot with rotis, parathas or rice.

Substitutes

Paneer - Tofu or more than 15 Substitutes for Paneer

Cashew - Almonds, peanuts or cashew cream

Spinach - Large leaved, Frozen or baby Spinach.

To make Saag paneer use a combination of chard, fenugreek leaves and spinach

Spices - Use Curry Powder instead.

Cream - Cashew Cream or butter or you can just omit it.

To make this dish vegan, use tofu instead of paneer.

Instead of garnishing with diary cream, use cashew cream.

Wash the spinach in a salad spinner. Or use a colander and a larger pot. Immerse the spinach in water, move it around and then remove the colander, leaving the dirty water below. Do this at least 3 times. This is the only best way to clean spinach!
If you get farm fresh spinach ,always cut off the roots as soon as you get it home. Roots have the most amount of soil stuck to it. Wrap it in a newspaper and keep in the fridge. It should last for 3-4 days in the refrigerator.
Wring most of the water out of the spinach before cooking.
Use a gravy thickener like cashews, cream or flour. This will make the curry less watery and more luscious.
The best shortcut- Use prewashed Spinach!
Barely cook the spinach to get the light green hue.
Soak the paneer in warm water with a teaspoon of vinegar to make it soft.
To store paneer, immerse it in water with a teaspoon of vinegar or lemon juice. Store closed for upto 7-8 days. It will stay soft!