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My Instant Pot palak paneer recipe is inspired by a classic North Indian vegetarian dinner and comes together with very little effort. This simple Instant Pot method yields tender paneer and a vibrant spinach sauce every time. I also share my secret ingredient, explain palak paneer versus saag paneer, and include helpful tips. This recipe is naturally low carb, keto, gluten free, vegetarian, and delicious.
With your recipes, my kids are enjoying home food 😊 Thank you!!
– Kumar
What is palak paneer?
Authentic palak paneer is a North Indian dish made with Indian cottage cheese simmered in a smooth, spiced spinach sauce. You may have enjoyed this comforting curry at your favorite Indian restaurant or as a convenient frozen meal.
Saag Paneer vs Palak Paneer
Saag paneer refers to a dish made with leafy greens and cheese, which may include spinach, kale, or other greens. Palak paneer specifically uses spinach and cheese. In other words, all palak paneer is saag paneer, but not all saag paneer is palak paneer.
If you have not tried homemade palak paneer, you may be surprised by how good it can be. The flavor is vibrant and fresh, with a richness that feels restaurant worthy. After one bite of this colorful, veggie packed dish, you may find yourself skipping takeout altogether!
🍛 Instant Pot Palak Paneer Ingredients
- 6-8 ounces paneer cheese (170-227g; use storebought or my Instant Pot Paneer recipe yields just about the right amount)
- 12 ounces fresh baby spinach (340g)
- 1 medium tomato, chopped
- ¼ cup water
- 3 tablespoons heavy cream
- 2 teaspoons fresh grated ginger
- 4 cloves garlic, minced
- ½-1 jalapeno, finely chopped (remove the seeds for less heat)
- ½ tablespoon methi (dried fenugreek leaves)
- ½ teaspoon garam masala
- ¼ teaspoon each: turmeric, cumin, ground coriander
- Salt, to taste
- 1 medium onion, diced
- 2 tablespoons ghee (clarified butter; regular butter may be substituted)
- Cooked rice and lemon wedges (optional, for serving)
Get a printable recipe card below!
Methi, also known as dried fenugreek leaves, is my secret ingredient for making Indian food taste incredible. If you have never cooked with methi before, you are in for a treat. Look for it at Indian grocery stores or on Amazon, and try not to skip it.
Garam masala is similar to curry powder, but without turmeric. The blend I use includes cardamom, cinnamon, cloves, cumin, black pepper, and coriander. Different blends vary slightly, which will affect the final flavor.
For extra flavor, you can lightly fry the paneer before adding it to the dish.
When cooking in the Instant Pot, avoid metal utensils. A wooden spoon is less likely to scratch the inner pot.
To blend the palak paneer sauce, I recommend a food processor. I prefer a food processor since it is more hands off and produces a better texture than an immersion blender.
Can you make palak paneer with frozen spinach?
Yes, this recipe works with defrosted frozen spinach. That said, the color and flavor will not be quite as vibrant as when using fresh spinach. I originally developed this as a frozen spinach recipe, but later switched to fresh because I preferred the results.
🥬 How to Make Instant Pot Palak Paneer
Fill the Instant Pot about halfway with water. Set it to high sauté and bring the water to a boil, which will take about 10 to 15 minutes.
Add the spinach and cook for 2 to 3 minutes.
Drain it in a colander, then immediately transfer the spinach to cold water. Drain again, gently squeezing out excess liquid. This blanching step helps preserve the vibrant green color.
Put the spinach, tomato, ¼ cup water, cream, ginger, garlic, jalapeno, methi, garam masala, turmeric, cumin, coriander, and salt in a food processor. Blend until smooth, stopping to scrape down the sides as needed.
Dice the onion. Add the ghee and onion to the Instant Pot and set it to high sauté.
Cook the onion, stirring occasionally, until golden brown, about 10 to 12 minutes. Pour the blended spinach sauce into the pot.
Heat the palak paneer on high sauté for 2 to 3 minutes, stirring constantly. Gently fold in the paneer cubes toward the end of the heating time.
If the sauce becomes too thick, stir in up to an additional ¼ cup water. Serve with rice and lemon wedges (if desired) and enjoy.
Chef’s Tip
Pressure cooking spinach dulls its color and actually takes longer, since the pot must come to pressure before cooking begins. Because the sauce is not pressure cooked, you can also make this recipe on the stovetop. I have prepared it in a skillet with excellent results.
How to Store Palak Paneer
Store leftover palak paneer in an airtight container in the refrigerator for up to 3 to 4 days, or freeze it for longer storage. If serving with rice, store or freeze the rice separately.
Let frozen palak paneer thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. For individual portions, microwave on high for 2 to 3 minutes in a microwave safe bowl, covered with a paper towel to prevent splatters.
🍞 What to Serve with Palak Paneer
Palak paneer is typically served with rice or Indian bread. Here are a few great options to serve alongside it:
- Basmati rice or jasmine rice (white rice or brown rice varieties)
- Cauliflower rice (to keep it low carb)
- Naan
- Roti
- Paratha
Watch How to Make It!
Instant Pot Palak Paneer Recipe (Saag Paneer)
Ingredients
- 6-8 ounces paneer cheese (170-227g; use storebought or my Instant Pot Paneer)
- 12 ounces baby spinach (340 grams)
- 1 medium tomato, chopped
- ¼ cup water
- 3 tablespoons heavy cream
- 2 teaspoons fresh ginger, grated
- 4 cloves garlic, minced
- ½-1 jalapeno, seeded, finely chopped (remove the seeds for less heat)
- ½ tablespoon methi
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- salt, to taste
- 1 medium onion, diced
- 2 tablespoons ghee (regular butter may be substituted)
- cooked rice and lemon wedges (optional, for serving)
Instructions
- Fill the Instant Pot about halfway with water. Set it to high sauté and bring the water to a boil, which will take about 10 to 15 minutes.
- Add the spinach and cook for 2 to 3 minutes. Drain it in a colander, then immediately transfer the spinach to cold water. Drain again, gently squeezing out excess liquid. This blanching step helps preserve the vibrant green color.
- Put the spinach, tomato, ¼ cup water, cream, ginger, garlic, jalapeno, methi, garam masala, turmeric, cumin, coriander, and salt in a food processor. Blend until smooth, stopping to scrape down the sides as needed.
- Dice the onion. Add the ghee and onion to the Instant Pot and set it to high sauté. Cook the onion, stirring occasionally, until golden brown, about 10 to 12 minutes. Pour the blended spinach sauce into the pot.
- Heat the palak paneer on high sauté for 2 to 3 minutes, stirring constantly. Gently fold in the paneer cubes toward the end of the heating time.
- If the sauce becomes too thick, stir in up to an additional ¼ cup water. Serve with rice and lemon wedges (if desired) and enjoy.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 2 recipe (transition or weight maintenance). When served with rice or naan, Instant Pot palak paneer makes a satisfying, moderate calorie meal. Compared to restaurant versions, this recipe is much less oily. That said, with rich paneer and cream, it is not intended to be low fat. Palak paneer is also packed with health promoting nutrients, including calcium, phosphorus, potassium, vitamin A, vitamin C, and fiber. With a few simple swaps, you can easily make vegan tofu palak paneer instead. Use extra firm tofu in place of paneer, cashew cream instead of heavy cream, and vegan butter instead of ghee. This Instant Pot palak paneer is keto friendly, with about 10.8 grams of net carbs per serving. To keep it low carb, serve it with cauliflower rice instead of traditional rice or bread. Nutrition information is for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
👩🏻🍳 Other Instant Pot Recipes
- Instant Pot Almond Milk Yogurt
- Instant Pot Grape Leaves (Dolmas)
- Turkey Wild Rice Soup (Instant Pot or Slow Cooker)
- Instant Pot French Fries
👩🏾🍳 More Indian Recipes
- 20 Best Air Fryer Indian Recipes
- Air Fryer Samosas
- Egg Keema (Vegetarian Egg Curry)
Also, you might want to check out this Indian Instant Pot Cookbook!
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Lovely recipe Summer Yule! I have tried many many of your recipes and they all turn out lovely! My kids used to love only restaurant North Indian dishes. Being a South Indian, I could never capture that. But with your recipes, my kids are enjoying home food 😊 Thank you!!
Thank you for your kind words- I appreciate it!
This looks amazing! Any recommendations for another cheese that would substitute well for the paneer? I m afraid my grocery stores won t have it, and I m not a huge fan of tofu ??
Hello! My stores typically do not have paneer either, so I highly recommend making your own as suggested in the recipe! You could try substituting halloumi or fresh mozzarella for the paneer but those are going to substantially change the dish, as the main ingredient is the paneer. Thank you for dropping by! 😀
Very Yummy Looking!
Thank you! We think it was!