Ingredients
Scale
- ½ lb paneer, cut into bite sized cubs
- 2 tablespoons oil
- 1 teaspoon cumin (affiliate) seeds or ½ teaspoon ground cumin (affiliate)
- 2 small green chili peppers, minced
- 1 medium onion, diced
- 4–5 large cloves garlic, chopped
- 1 tablespoon minced ginger
- 1 large tomato, chopped
- ¼ cup water
- ½ teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1lb spinach, washed
Instructions
- In your instant pot, heat oil until hot and then fry paneer for 4-5 minutes until brown on a few sides.
- Remove paneer from pot and set aside.
- Add cumin seeds to oil and sauté for 1-2 minutes.
- Add diced peppers, onion, garlic, and ginger. Saute for 2 minutes until fragrant.
- Add tomato, water, all spices, and spinach. Stir gently then lock lid and set to high pressure for 2 minutes.
- When time is up, let pot naturally release for 5 minutes, then release all remaining pressure.
- Use an immersion blender right in your instant pot to blend ingredients to a creamy texture. If you don’t have an immersion blender, allow mixture to cool slightly then pour into a stand blender. Pulse until creamy.
- Add mixture back to pressure cooker, stir in paneer and garam masala, let sit for 5-10 minutes to soak up the flavor.
- Serve with naan, roti, or over rice!
Notes
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 5 mins
- Cook Time: 25 mins