Pressure Cooker Palak Paneer

Image of Ministry of Curry
Rated 4.5 based on 11 customer reviews
Pressure Cooker Palak Paneer
Pressure Cooker Palak Paneer


For best results, we recommend using:


Mealthy Tip

Paneer is a fresh cheese common in India. It is unaged and made by curdling heated milk with lemon juice or vinegar. It can be cut into cubes or crumbled.

Nutrition Facts

Per Serving: 322 calories; 24g fat; 12.2g carbohydrates; 16g protein; 60mg cholesterol; 1117mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 322 Calories from Fat220
% Daily Value*
Total Fat 24g 38%
Saturated Fat13g 63%
Trans Fat0.5g
Polyunsaturated Fat1.6g
Monounsaturated Fat7.3g
Cholesterol 60mg 20%
Sodium 1117mg 47%
Total Carbohydrate 12.2g 4%
Dietary Fiber3g 14%
Protein 16g
Vitamin A253% Vitamin C25%
Calcium42% Iron29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(11 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

First, go ahead an use an entire (small) serrano chile. Don't be shy! I've made plenty of palak paneer. I have a specific recipe I use with tomato paste. It doesn't get anywhere near my favorite versions, but it's easy and serviceable. This one is better, for sure. The cashew thing was new to me and added a fun and interesting texture I hadn't achieved before in a palak paneer. You don't have to do the whole serrano, but I highly recommend.

Image of Caro Hodgin

Caro Hodgin says:

Image of Sam Dalton

Sam Dalton says:

This is a delicious vegetarian dish that Indian food lovers will enjoy! The cumin, garlic, and ginger give this classic dish a ton of flavor. The spinach is always very flavorful and savory, which we love. We serve with rice and naan bread and it's ready in under 30 minutes.

Image of Rachel Douglas

Rachel Douglas says:

I added extra ginger and garlic to this traditional palak paneer. If you've never tried it, here are two things to love: it's healthy and it's full of flavor!

Image of Sheila Long

Sheila Long says:

Served this with chicken, rice, and naan. Wasn't sure whether or not I should use fresh spinach or not, so I used frozen spinach. Turned out good, especially for my first time.

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tom strand says:

this is very good, but the slow cook version (same ingredients, a little different cooking order) is deeper, richer and in my opinion, superior. delicious.

Image of Hilary Cantor

Hilary Cantor says:

Amazing! I added extra salt and heaping teaspoons of the spices. I noticed the milk and cashew mix wasn’t paste like, so I added a handful more nuts to the milk and blended them to form a paste. I also steamed the paneer in the pressure cooker in some of the left over liquid from the spinach and onion mixture before I puréed it. It’s FANTASTIC!

Image of Adee Josh

Adee Josh says:

This was nice, but what we normally do when cooking palak paneer at home is to saute onions in the pot, add ginger and garlic paste, then add tomatoes and saute till they're soft, add the powdered forms of cumin, coriander, turmeric, garam masala and then add the spinach and water. Cook as instructed for the pressure cooker, and in the end, add paneer and let it simmer for 2-3 minutes. I'm Indian and although my process described here looks a lot lengthier than the recipe above, the taste of the palak paneer is as close to the traditional style my mum makes. We don't typically add cashew paste but wow, it tastes amazing!

Image of Ivonne Norman

Ivonne Norman says:

This was so easy and delicious. I don’t like spicy anything so I omitted the green chilles but otherwise, all other parts made it in and made it scrumptious!

Image of Rachel Licht

Rachel Licht says:

This was so delicious! Like another person who commented, I added more cashews to make a thicker consistency. I also added the garam masala the same time as the salt and didn’t wait until the end. Next time I’ll add extra chili to amp the heat up but it is really great as is.

Image of Flor Guerrero

Flor Guerrero says:

I loved how easy it was. I did and xtra cashews to the mixture. Once it was cooked I put everything in a regular blender and let it simmer with the paneer for a couple of minutes pretty much just to keep it warm while the rice was cooking. Very delicious!!!