This simple and easy Palak Paneer (saag paneer) recipe is a healthier take on the popular restaurant-style spinach and cottage cheese curry. Learn how to make it quickly using an Instant Pot or stovetop.
Add oil to the steel insert and press the Saute function. Press the Adjust button to move the selection to “low” and wait till the display reads “Hot.”
[Optional Step] Shallow fry the paneer cubes till they turn golden brown. Fry them in batches if needed. Using a slotted spoon transfer the paneer aside on a plate.
Add bay leaf, black pepper, and cloves in the oil (remnants from frying paneer) and let it fry for around 30 seconds.
Add onions, along with ginger, garlic, green chilies, and cashews and fry them till they turn soft.
Add salt, coriander, cumin, and chili powder along with tomatoes. Mix them well.
Add spinach and mix it well. Add a cup of water and pressure cook on high for 10 minutes. Quickly release pressure when the cooking cycle is complete.
Remove and discard the bay leaves.
Use an immersion blender to puree the spinach mixture to a fine paste. If using a blender wait for the contents to cool down for at least 10 minutes.
Set the saute function in the Instant Pot to low.
Add garam masala and sugar and stir it in.
Gently place the paneer in the gravy and spoon over the gravy on it.
Let the palak paneer simmer in the Instant Pot for 5 minutes.
Take it off the heat and serve hot with rotis or rice.
Video
Notes
Stovetop Method
In a saucepan kept over medium heat, add a cup of water and once the water comes to a boil, add spinach and let it cook in it for 2 minutes or till the stems soften. Turn off the heat and set it aside. [I cook the spinach and don't blanch it. To blanch, read the notes section].
Meanwhile, heat oil in a wok or a kadhai kept over medium heat. Shallow fry the paneer cubes till they turn golden brown. Fry them in batches if needed. Using a slotted spoon transfer the paneer to a plate.
In the same wok, add cloves, pepper, and bay leaves and fry them in the oil (remnants from frying paneer).
Add onions, along with ginger, garlic, green chilies, and cashews and fry them till they turn soft.
Add tomatoes and fry them till they are soft. Turn off the heat and let the mixture cool down for 5-10 minutes.
Remove and discard the bay leaves.
Transfer the onion-tomato mixture along with the spinach (and the water it was soaked in) into a blender. Blend it into a smooth puree.
Add the pureed mixture to the wok and set it over medium heat. Add cumin, coriander, and chili powder and mix well. Once the mixture comes to a boil, add garam masala and sugar and stir it in.
Gently place the paneer in the gravy and spoon over the gravy on it. Simmer the gravy for 5-10 minutes. Take it off the heat and serve hot with rotis or rice.
Notes (tips/variations)The recipe I have below is a simple one meant for home cooks making weekday dinner. If you have some time in your hands, try these different variations that will help you tailor the recipe to your desired taste and texture.
To make it bright green - Blanching helps retain the green color in the spinach. To blanch, add spinach along with a pinch of salt to boiling water. Cook for a couple of minutes or till the stem softens. Immediately transfer it to a bowl of cold water to stop cooking. Blanching causes nutrient loss that is why I prefer to cook the spinach and use the water to puree.
Shallow fry Paneer - you could shallow fry the paneer/cottage cheese to make the paneer crispy from outside and soft from the inside. It also gives it a nice golden color. You can also use paneer as-is to give you that soft melt-in-the-mouth texture.
Creamy vs Coarse texture - you could puree the spinach till it is smooth and silky or just coarsely grind it so that you get some texture. Personally, I like the one with some texture but the pureed version is definitely the popular one.
Creamy palak paneer - Add cream when the palak paneer is cooked to make it extra creamy.
Saag paneer - Use spinach and mustard greens in a 1:1 ratio.
Vegan palak paneer - replace the paneer with tofu.