Palak Paneer / Spinach Paneer Curry (Instant Pot and Stove Top)
Indian restaurant style Palak Paneer recipe made easily at home from scratch. Recipe below has step wise pics, tips for both Stove Top and Instant Pot methods.
Equipment
- Food processor / Blender / Mixie.
- Frying pan (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 4 cups Palak / Spinach (250 gms) (Indian / Baby Spinach) (heaped cups)
- as per taste Salt
- as required Hot Boiling Water to blanch (for stove top method)
- as required Normal Water (for cooking)
- 1 handful Mint Leaves
- 1 handful Coriander Leaves / Cilantro
- 6 count Green Chillies
- 1 cup Milk
- 1 tablespoon Butter (heaped)
- ½ cup Fresh Cream [+1 tablespoon]
- 2 teaspoons Sugar
- 2 cups Paneer Cubes (heaped)
- 1 teaspoon Kasuri Methi (optional) (for garnish)
To Saute:
- 6 tablespoons Cooking Oil
- 1 cup Onions (finely chopped)
- 2 teaspoons Ginger Garlic (paste / chopped)
- ½ cup Tomatoes (finely chopped)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 1 tablespoon Garam Masala Powder
- 1 teaspoon Ground Cumin / Jeera Powder
- 1 teaspoon Ground Coriander / Dhaniya Powder
Instructions
Prep Work:
- Gather all the ingredients at one place in the kitchen.
Stove Top Method Palak Paneer Curry:
- Blanch the fresh spinach by soaking in hot boiling water for 3-4 mins. Take the spinach out into a separate bowl. Immediately pour cold water onto the spinach, until it sinks well.
- Take the spinach leaves into the food processor/blender. Add all these too>> slit green chillies, salt, mint leaves, coriander/cilantro leaves and milk. Blend everything into fine puree.
- Put a wide frying pan on stove top under high flame. Add oil and heat. Now, add chopped onions, ginger, garlic. Fry until onions become translucent.
- Immediately add all these>> salt, turmeric powder, red chilli powder, garam masala powder, dhaniya/coriander powder, jeera/cumin powder, chopped tomatoes.
- Later, add all these>> spinach puree mix, sugar and fresh cream. Mix everything and let the content thicken, takes 5 mins.
- At last, add all the paneer cubes and butter. Gently mix up everything. Let it cook for 2 more mins, until it forms bubbles. Garnish with Kasuri methi and fresh cream (1 tablespoon). Switch the flame off. Done!!
Instant Pot Method Palak Paneer Curry:
- Switch the gadget ON, set the mode to SAUTE, time to 7 MINS. Add oil and chopped onions. Fry the onions.
- When the onions shrink, Add all these>> salt, red chilli powder, turmeric powder, slit green chillies, chopped tomatoes, chopped ginger-garlic, garam masala powder, dhaniya/coriander powder, jeera/cumin powder.
- Stir Fry everything, until the oil separates. Press CANCEL.
- Add all these>> spinach leaves, mint leaves, coriander/cilantro leaves. Add ½ cup of water. Deglaze the bottom. Close the lid. Set mode to PRESSURE COOK, pressure level to HIGH, time to ZERO MINS, valve to SEALING.
- When the IP beeps, release the pressure immediately (Quick Pressure Release). Open the lid, add milk, lemon juice. Blend everything into fine puree, using a hand blender.
- Set to SAUTE mode for 2 mins, add the fresh cream, butter and paneer cubes. Gently mix everything. Let it thicken a bit.
- Soon, transfer the curry into a serving dish. Garnish with Kasuri methi and fresh cream (1 tablespoon). Done!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!