Low Sodium Instant Pot Palak Paneer

Total time50 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

2 tbsp neutral oil or ghee, divided
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
See all
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 medium tomato, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp garam masala
¼ tsp cayenne pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
10 oz fresh baby spinach
¼ cup water
14 oz paneer, cut into 1-inch cubes
¼ cup heavy cream
1 tsp lemon juice

For serving

cooked basmati rice or naan, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add 1 tbsp of the oil or ghee and heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato, cumin, coriander, turmeric, garam masala, cayenne, and salt. Stir to combine and cook until the tomato softens and the mixture begins to look jammy, about 3 minutes.

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