Ingredients
The following ingredients have 5 Servings
- 1 pound spinach leaves (rinsed)
- ½ cup frozen onion masala
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- Heavy cream (optional)
- 1 tablespoon ghee or oil (if pan-frying)
- 1 block of paneer (or desired amount, cut into cubes)
Instruction
- Add the rinsed spinach to the instant pot, then place the frozen cubes of onion masala on top along with the spices.
- Secure the lid, close the pressure valve and cook for 2 minutes at high pressure.
- Naturally release pressure.
- Remove the lid and use an immersion blender to puree the contents of the pot.
- Stir in heavy cream if desired - you can use as much or as little as you'd like (this will also lighten the color and be more "restaurant style"). Or top with ghee instead.
- Taste the palak and adjust salt to your preference.
- You can stir the cubes of paneer directly into the palak on sauté mode until the paneer is warmed through OR you can take an extra step and pan-fry the paneer separately.