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Yield: 4 servings
Ingredients
Ingredient |
Amount / Weight |
Note |
spinach |
1 large bunch |
roughly chopped |
ginger |
1 inch piece |
chopped |
green chili |
1-2 |
Serrano peppers, chopped |
salt |
to taste |
|
ghee or avocado oil |
to sauté |
|
onion |
1 medium |
diced |
garlic |
1 tablespoon |
minced |
ginger/ginger paste |
1 tablespoon |
minced |
tomato |
1 medium |
diced |
red chili powder |
1 teaspoon |
|
cream or milk |
1/4 cup |
|
paneer |
250g |
cubed |
Steps
- Wash the roughly chopped spinach thoroughly and drain. Also wash the chopped ginger and green chili.
- Place spinach, ginger, green chili, and a pinch of salt in an Instant Pot. Set to high pressure for 6 minutes.
- Once done, release pressure and let the spinach mixture cool slightly. Then purée in a food processor until smooth.
- Set the Instant Pot to sauté mode and heat ghee or avocado oil. Add diced onion, minced garlic, and ginger paste. Cook until onions are translucent.
- Add diced tomato, cook until soft. Then add salt and red chili powder to taste.
- Stir in cream or milk, then add cubed paneer to the pot. Mix gently to combine.
- Add the puréed spinach mixture to the pot with paneer. Stir well.
- Let the mixture simmer for 10-20 minutes. Cover with a splash guard or lid to prevent splattering.
- Adjust seasoning as needed and serve hot.
Enjoy your Saag (Palak) Paneer with flatbread or rice.
⌂
/ recipes