Indulge in the goodness of Palak Paneer, a popular North Indian dish made with spinach and Indian cottage cheese. This recipe uses frozen spinach in the
No more cleaning, chopping, or blanching required - this dish is a winner for anyone who wants to enjoy a delicious and healthy vegetarian meal in under 30 minutes.
Why you will love this recipe?
- This palak paneer recipe offers a simple and hassle-free take on the traditional dish by using frozen spinach.
- This palak paneer recipe has been tried and tested to ensure that it delivers the perfect taste and texture every time so you can enjoy all the flavors of this delicious and nutritious meal with ease.
Palak (spinach): I am using frozen spinach in this dish.
Paneer: Paneer is a fresh cheese that is easily available in Indian stores. You can use either store-bought paneer or homemade paneer.
Butter: Use unsalted butter for the best-tasting spinach curry.
See the recipe card for full information on ingredients and quantities.
Step 1: Heat butter and add onion, ginger, garlic, and green chillies. Saute for 3-4 minutes until the onions soften (image 1).
Step 2: Add tomatoes, turmeric powder, chili powder, and salt. Mix well and saute for 2 minutes (images 2 and 3).
Step 3: Add the frozen spinach (image 4).
Step 4: Add one cup of water. Mix well and deglaze the pot. Press the cancel button and set the pressure valve to a sealed position. Set it to pressure cook mode for 5 minutes on high pressure (images 5 and 6).
Step 5: Once the
Step 6: Set the
Step 7: Mix well and bring it to a gentle boil for a couple of minutes (image 10).
Traditionally, fresh spinach is used to make this dish, but using frozen spinach is very convenient. Frozen spinach can be used without defrosting, whereas if you use fresh spinach, you need to clean, blanch, and grind it before using.
If you want to use fresh spinach, you will need around 2 lbs (or 2 big bunches) of cleaned and chopped spinach. In that case, reduce the pressure cooking time to 2-3 minutes.
You can make the spinach sauce in bulk, portion it in an airtight container or freezer-safe, and freeze it for up to 3 months. When you want to make palak paneer, simmer the sauce with paneer. This way, the curry will be ready in 10 minutes.
Combine mustard greens, spinach, kale, collard greens, and arugula to make saag paneer using this easy palak paneer recipe. The cooking times will remain the same as long as all the greens are frozen.
As an optional ingredient, you can finish the dish with heavy cream or cashew cream to add richness to the dish.
What to serve with palak paneer?
Sides: Kachumber salad, made with cucumbers, tomatoes, onions, and a tangy dressing, is a refreshing and crunchy side dish that complements the creamy palak paneer. Vegetable raita, a yogurt-based side dish with chopped veggies and spices, is another excellent accompaniment for this paneer dish.
Yes. Frozen spinach can be used without thawing when used in making curries, soups, or stews. In this recipe, I am using frozen spinach straight out of the freezer.
To make this dish vegan, substitute paneer with extra firm tofu and butter with any cooking oil of your choice.
This dish is very similar to saag paneer. Saag means green leafy vegetables and a mix of different greens is used in saag paneer. For example, spinach, mustard greens, kale, etc., are used to make saag paneer.
This dish can be stored in an airtight container in the refrigerator for up to 4 days. This dish also freezes well and can be stored in the freezer for up to 3 months. To reheat, place it on medium heat on the stovetop and reheat in a microwave. Add a splash of water to adjust the consistency of the curry sauce.
More recipes using frozen spinach
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Palak Paneer using frozen spinach - Instant Pot
- 2 packets frozen spinach see notes
- 2 cups paneer
- 3 tablespoon butter divided
- 1 large onion chopped
- 1 inch ginger chopped
- 1-2 cloves garlic chopped
- 2 large tomatoes chopped
- 1-2 green chili or serrano pepper
- ½ teaspoon chili powder or cayenne
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- Salt to taste
- ½ lemon or lime
- 1½ cups water
- Set the Instant Pot in saute mode and add 2 tablespoons of butter.
- Once it melts, add onion, ginger, garlic, and green chili. Saute for 3-4 minutes, until the onions soften.
- Add tomatoes, turmeric powder, chili powder, and salt. Mix well and saute for 2 minutes.
- Add the frozen spinach and 1½ cups of water. Mix well and deglaze the pot.
- Cancel the saute mode. Secure the IP lid and set it to pressure cook mode for 5 minutes.
- Do a natural release of pressure for 5 minutes, then do a quick release.
- Open the IP lid and blend the spinach gravy using an immersion blender.
- Set the Instant Pot back to saute mode.
- Add the paneer cubes, garam masala, and the remaining 1 tablespoon of butter. Mix well and saute for 2-3 minutes.
- Turn off the Instant Pot and add lemon/lime juice.
- Serve hot with roti or jeera rice.