The Easiest Creamy Spinach Curry
Craving a comforting, restaurant-quality Indian dish without the fuss? My Instant Pot Palak Paneer is your answer! This vibrant green curry, rich with tender cottage cheese and aromatic spices, comes together in under 30 minutes. The pressure cooker does all the hard work, melding the flavors beautifully and cooking the spinach to silky perfection. It’s the ultimate healthy weeknight meal that tastes like you spent hours in the kitchen.
Ingredients
• 1 tbsp olive oil
• 1 small yellow onion, chopped
• 5 cloves garlic, chopped
• 1 green chili, chopped
• ½ tsp ground cumin
• ¼ tsp ground coriander
• 1 medium tomato, chopped
• 10 ounces / 283g fresh spinach
• Salt and freshly ground black pepper, to taste
• 10 ounces / 283g cottage cheese, cubed (or paneer)
• 2 tbsp heavy cream, for garnish
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil, chopped onion, garlic, and green chili. Cook for 3-4 minutes until the onion softens, then stir in the ground cumin and coriander and cook for one more minute until fragrant.
3. Add the chopped tomato to the pot and cook for 2 minutes, stirring occasionally, until it begins to break down.
4. Press “Cancel” to turn off the heat. Stir in the entire batch of fresh spinach, along with salt and pepper. It will seem like a lot, but it will wilt down.
5. Secure the lid on the Instant Pot, ensuring the pressure valve is set to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 2 minutes on High Pressure.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes before carefully performing a quick release to vent the remaining steam.
7. Carefully open the lid. Use an immersion blender to puree the spinach mixture directly in the pot until it reaches your desired consistency.
8. Select the “Sauté” function again. Gently stir in the cubed cottage cheese and allow it to heat through for about 2 minutes.
9. Press “Cancel” and transfer the curry to serving bowls. Drizzle with heavy cream and serve immediately.
Nutritional Information
• Per Serving
• Calories: 130
• Total Fat: 5.6g
• Net Carbs: 2.22g
• Protein: 12.4g
• Fiber: 2.2g
Pro Tips
• For a more authentic flavor, swap cottage cheese for paneer. Pan-fry the paneer cubes until golden brown before adding them to the curry in step 7.
• If you don’t have an immersion blender, carefully transfer the cooked spinach mixture to a regular blender. Be sure to vent the lid to allow steam to escape.
• Adjust the spice level to your liking. For a milder curry, remove the seeds from the green chili. For more heat, add a pinch of red pepper flakes.
• Serve this creamy curry with warm naan bread, roti, or a side of fluffy basmati rice to soak up all the delicious sauce.
FAQ
Q: Can I use frozen spinach for this recipe
A: Yes, you can substitute with a 10-ounce package of frozen spinach. Be sure to thaw it completely and squeeze out all excess water before adding it to the pot. You can reduce the pressure cooking time to 1 minute.
Q: What is the difference between paneer and cottage cheese
A: Paneer is a firm, non-melting Indian cheese that holds its shape and provides a chewy texture, which is traditional for this dish. Cottage cheese is a softer, milder alternative that will create a creamier consistency. For the most authentic flavor and texture, use paneer.
Q: How can I make this spinach curry vegan
A: To make a vegan version, replace the cottage cheese or paneer with firm, cubed tofu (pan-fried for best results). For the garnish, swap the heavy cream with full-fat coconut cream or a dairy-free alternative.
Q: What can I serve with this creamy spinach curry
A: This curry pairs wonderfully with traditional Indian breads like warm naan or roti for dipping. It’s also delicious served over a bed of fluffy basmati or jeera (cumin) rice to soak up the flavorful sauce.
