Red Meat Allergy Friendly Instant Pot Palak Paneer
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Learn more →Ingredients
4 servings
- 2 tbsp neutral oil or ghee, divided
- 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
- 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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