This vibrant, spiced spinach curry gets its silky texture from a quick pressure-cooked blend of onion, garlic, ginger, and jammy tomato, layered with cumin, coriander, turmeric, and garam masala for real depth. Cubes of paneer are seared separately until golden on each side, then folded into the sauce so every bite keeps that satisfying contrast between creamy greens and lightly crisped cheese. A touch of cream and a bright squeeze of lemon juice round out the finish, balancing the earthy spice with richness and acidity. The Instant Pot does the heavy lifting on the spinach base, so you get restaurant-style depth of flavor in a fraction of the usual time. Ladled over basmati rice or scooped up with naan, it's a comforting, protein-packed centerpiece that fits neatly into a vegetarian dinner rotation.
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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.
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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