Pressure Cooker Palak Paneer
- 15 cashew nuts
- ¼ cup milk
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced fresh garlic
- 1 teaspoon minced green chile pepper, or to taste
- 1 onion, minced
- 1 pound chopped spinach
- 1 cup water, or more to taste
- 1 teaspoon salt, or to taste
- 2 cups paneer, cut into cubes
- 1 teaspoon garam masala
For best results, we recommend using:
- Blend cashews and milk in a blender into a smooth paste.
- Melt ghee in a pressure cooker set to Sauté. Fry cumin seeds, ginger, garlic and green chili in ghee until fragrant, about 1 minute; add onion and continue cooking until softened, about 2 minutes more. Stir chopped spinach, water, and salt with the onion mixture.
- Seal lid on pressure cooker and cook on High for 1 minute; relieve pressure through quick-release valve.
- Transfer spinach mixture to a blender and blend into a smooth paste.
- Stir the cashew paste, paneer, and garam masala into the spinach mixture.
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.
What others are saying
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!
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!
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.
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.
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!
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.
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.
Caro Hodgin says: