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Palak (Spinach) Paneer

super easy

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Ingredients

Adjust Servings
500g spinach leaves, rinsed
½ cup frozen onion masala
½ tsp salt, adjust to taste
½ tsp garam masala
¼ tsp black pepper
heavy cream, optional
Paneer
1 tbsp ghee or oil (if pan-frying)
1 block of paneer (or desired amount), cut into cubes

Directions

1.

Add the rinsed spinach to the Cooker, then place the frozen cubes of onion masala on top along with the spices.

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2.

Secure the lid, close the pressure valve, and pressure cook on Manual mode for 2 minutes at high pressure.

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3.

Naturally release pressure.

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4.

Remove the lid and use an immersion blender to puree the contents of the pot.

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5.

Stir in heavy cream if desired – you can use as much or as little as you’d like (this will also lighten the color and make it look more restaurant style). Or top with ghee instead.

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6.

Taste the spinach and adjust salt to your preference.

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7.

You can stir the cubes of paneer directly into the spinach on sauté mode until the paneer is warmed through OR you can take an extra step and pan-fry the paneer separately.

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8.

To Pan-Fry Paneer

· Heat ghee/oil in pan and add the paneer cubes in a single layer. Shallow fry them on all sides until golden brown, adding more oil if needed (This is easiest to do in a non-stick pan. If using stainless steel, you will need more oil). · Mix the paneer into the spinach.
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