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.