Instant Pot Palak Paneer
Ingredients:
1 ½ tablespoons butter divided (or use ghee or coconut oil)
2 cups cubed paneer
1 teaspoon cumin seeds
1 teaspoon chopped ginger
2 teaspoons chopped garlic
1 jalapeno or serrano chile chopped
½ cup chopped onion
1 teaspoon ground cumin
1 tablespoon all-purpose flour
3 tablespoons plain whole-milk yogurt
1 pound spinach
1 teaspoon kosher salt
1 ½ teaspoons garam masala
2 teaspoons lime juice
2 tablespoons cream plus additional for garnish
Directions:
Set the instant pot on the sauté function and let it heat up for a few minutes. Add ½ tablespoon of the butter and let it melt. Add the paneer and cook, stirring occasionally, until the cheese begins to brown, 2 to 3 minutes. Transfer the cheese to a plate or bowl.
Add the remaining tablespoon of butter to the pot along with the cumin seeds, ginger, garlic, chile, and onion. Sauté until the onion is lightly browned, about 5 minutes. Stir in the ground cumin.
In a small bowl, stir together the flour and yogurt and then add it to the pot, stirring to incorporate.
Add the spinach along with ½ cup water, and salt.
Turn the Instant Pot off by pressing the “cancel” button. Cover the pot with the lid and turn the valve to the sealing position. Select cook on high pressure for 2 minutes.
Once the pressure-cooking cycle is over, turn the pot off and quick release the pressure.
Open the lid carefully and add ½ cup water and then use an immersion blender to blend to a smooth paste.
Select the sauté function and heat the pot again. Stir in the garam masala, lime juice, and the browned paneer and let the mixture simmer for 2 minutes.
Turn the pot off again and stir in the cream.
Serve hot, garnished with additional cream, if desired, with rice, parathas, or rotis.
