2 inches ginger, finely chopped
1 onion, diced
2 large tomatoes, roughly chopped
Salt, to taste
1 tsp turmeric
1 large package spinach, washed thoroughly
1 tsp garam masala
½ tsp red chili powder
3-4 tbsp Greek yogurt
1 package paneer, chopped into cubes
1 green chili, finely chopped (optional)
4-5 garlic cloves, finely chopped
In a pressure cooker over medium-low or Instant Pot, add olive oil and sauté the onions until they are lightly browned, adding the ginger and green chili halfway through. Add the tomatoes and add the spinach in, cooking down the spinach until it is wilted. Add salt and turmeric and continue stirring until everything heats through.
In a small bowl, take the yogurt and add the remaining spices in – the garam masala, red chili powder, and salt and mix together until thoroughly combined. Add this mixture directly into the pressure cooker / Instant Pot. Add about ¾ cup of water (the spinach will also release some water, so this is in addition).
If you are using the Pressure Cooker: cover with the lid and wait for 2 pressures to release before shutting the gas off. Leave for 10-15 minutes.
If you are using the Instant Pot – cover, move the valve to ‘Seal’, and set the Pressure on ‘High’ for 5-6 minutes. Leave for an additional 10 once the cycle has completed.
Once the mixture has fully cooked through and slightly cooled, move it to a blender and blend until you get a deep green sauce. Keep aside.
In the same pot, add a little olive oil over medium heat and throw in the garlic. Take the cubed paneer and add this in, lightly browning the paneer on all sides. Finally, add the blended mixture in and continue cooking through on low heat until all the flavors combine. Serve with a side of rice or roti, and enjoy!
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