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.