Spinach Paneer Recipe – Instant Pot Palak Paneer with Cashews

Last Updated on 2 months by Neha Deshmukh

Spinach Paneer Recipe – Instant Pot Palak Paneer with Cashews

Hey everyone! If you’re anything like me, you absolutely love a good Palak Paneer. It’s creamy, comforting, and packed with flavor. I remember the first time I tried to make it – it felt a little intimidating, honestly! But trust me, with the Instant Pot, it’s surprisingly easy. This recipe is my go-to, and I’m so excited to share it with you. It’s a little extra special because we’re using cashews for an unbelievably smooth and rich texture. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Palak Paneer is a game-changer. It’s ready in under 20 minutes (seriously!), and the Instant Pot does all the heavy lifting. The cashew paste adds a luxurious creaminess that takes it to the next level. Plus, it’s a fantastic way to get your greens in! It’s perfect for a weeknight dinner, a special occasion, or just when you’re craving something delicious and comforting.

Ingredients

Here’s what you’ll need to make this amazing Palak Paneer:

• 15 raw cashews
• ½ – ¾ cup milk (dairy or non-dairy)
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, grated
• 1-2 teaspoons hot green chili, finely chopped (adjust to your spice preference!)
• 1 medium yellow onion, chopped
• 1 lb spinach, fresh or frozen
• 1 teaspoon kosher salt (about 6g)
• 1 cup water (240ml)
• 2 cups paneer, cubed (about 200-250g)
• 1 teaspoon garam masala

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cashews: Quality and Soaking – I prefer using good quality, whole cashews. Soaking them in warm water for at least 30 minutes (or even overnight) will help them blend into an ultra-smooth paste. Don’t skip this step!

Milk: Dairy vs. Non-Dairy Options – Feel free to use your favorite milk! Dairy milk will give you the richest flavor, but almond, soy, or oat milk work beautifully for a vegan option.

Ghee: The Importance of Clarified Butter in Indian Cooking – Ghee adds a wonderful nutty flavor that’s essential in Indian cuisine. It also has a higher smoke point than regular butter, making it perfect for sautéing. If you don’t have ghee, you can use vegetable oil, but the flavor won’t be quite the same.

Spices: Exploring Garam Masala & Cumin – Garam masala is a blend of warming spices, and every family has their own version! Cumin seeds add a lovely earthy aroma. Don’t be afraid to experiment with your spice levels.

Paneer: Fresh vs. Store-Bought & Regional Variations – Fresh paneer is always best, if you can get your hands on it. It has a softer, more delicate texture. Store-bought paneer works perfectly fine too! Paneer varies regionally – some are softer, some are firmer.

Spinach: Fresh vs. Frozen – What’s the Difference? – Both fresh and frozen spinach work great. If using frozen, no need to thaw it first. Fresh spinach will need a bit more cooking time.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, blend the cashews with milk to create a smooth, creamy paste. Set this aside – it’s our secret weapon!
2. Now, turn on your Instant Pot and select the ‘Sauté’ function. Add the ghee, cumin seeds, ginger, garlic, and green chili. Sauté for about a minute, until fragrant.
3. Add the chopped onion and cook until it becomes translucent, around 2 minutes.
4. Stir in the spinach, water, and salt. If you’re using fresh spinach, pressure cook on High for 0 minutes. If you’re using frozen, go for 1 minute.
5. Carefully quick release the pressure immediately. Add another ½ cup of water and use an immersion blender to blend the mixture until it’s beautifully smooth.
6. Return the Instant Pot to ‘Sauté’ mode. Mix in the cashew paste, garam masala, and paneer cubes. Cook for 1-2 minutes, just until the paneer is heated through.
7. Remove the inner pot from the Instant Pot to prevent overcooking. Serve hot with rice, naan, roti, or whatever you love!

Expert Tips

Want to take your Palak Paneer to the next level? Here are a few of my favorite tricks:

Achieving the Perfect Smooth Texture – The key is a good blender and those soaked cashews! Don’t rush the blending process.

Preventing Paneer from Becoming Rubbery – Don’t overcook the paneer! It just needs to be warmed through.

Adjusting Spice Levels – Start with 1 teaspoon of green chili and taste as you go. You can always add more, but you can’t take it away!

Using the Right Instant Pot Settings – The ‘Sauté’ function is your friend for building flavor. And remember, quick release is essential for vibrant green spinach.

Blending Techniques for Palak Paneer – An immersion blender is super convenient, but a regular blender works too. Just be careful when blending hot liquids!

Variations

Let’s get creative!

Vegan Palak Paneer – Use plant-based milk and substitute the ghee with vegetable oil.

Gluten-Free Palak Paneer – This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustments (Mild, Medium, Hot) – Adjust the amount of green chili to your liking. You can also add a pinch of red chili powder for extra heat.

Festival Adaptations (Navratri, Diwali) – Palak Paneer is a popular dish during festivals. You can serve it with a side of kheer (rice pudding) for a complete festive meal.

Adding Other Vegetables (Potatoes, Peas) – Feel free to add diced potatoes or peas along with the spinach for extra texture and flavor. My mom always adds a small potato!

Serving Suggestions

Palak Paneer is incredibly versatile. It pairs beautifully with:

• Steamed basmati rice
• Naan bread
• Roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It also freezes well – just thaw overnight before reheating.

FAQs

Got questions? I’ve got answers!

What type of paneer works best in Palak Paneer? Fresh paneer is ideal, but store-bought works great too. Look for a paneer that’s not too firm.

Can I make Palak Paneer ahead of time? Yes! You can make the spinach puree ahead of time and store it in the refrigerator for up to 2 days. Then, just add the paneer and garam masala when you’re ready to serve.

How do I prevent the spinach from becoming bitter? Quick releasing the pressure immediately after cooking helps retain the vibrant green color and prevents bitterness.

What can I substitute for ghee in this recipe? Vegetable oil or coconut oil can be used as a substitute, but the flavor won’t be quite the same.

Can this recipe be made on the stovetop instead of in an Instant Pot? Absolutely! Sauté the onions and spices in a pot, then add the spinach and water. Simmer until the spinach is tender, then blend and add the paneer and garam masala.