We love paneer but indulge only occasionally. This recipe is great for a quick paneer dish, that includes some healthy greens as well. It's also perfect for a weeknight, when you are short on time.
The combination of spinach, arugula and methi give this gravy a saag feel. The sharp flavor of the arugula gives the spinach gravy some depth. The touch of a cream helps with making the gravy velvety smooth. Check this family favorite out!
InstantPot Palak-Arugula Paneer
Ingredients
1 Tbsp. Oil
3-4 Garlic cloves, minced
1 inch Ginger, grated
2-3 Green chilies, finely chopped
1 Onion, small, finely chopped
1-1.5 Bunches of Spinach, washed and chopped
1 Cup Arugula, washed and chopped
1/2 Cup Methi (Fenugreek leaves), washed and chopped
1 Tomato (large), pureed
12 oz. Paneer, cubed
Turmeric Powder
Dhania (Coriander) Powder
Salt to taste
2 Tbsp. Cream
Directions
Set the IntantPot to Sautee mode for 10 minutes. Add oil. Once it is heated add the onions, ginger and green chilies.
Once the onions have turned pink, add the spinach, arugula, methi, garlic and blended tomatoes.
Turn the InstantPot off and switch to Pressure Cook mode for 5 minutes. Make sure the valve is set to Sealing.
Once the InstantPot is done, you can release the pressure immediately. (You can also let the pressure release naturally if you aren't in a rush.) Let the mixture cool for a few minutes.
With your immersion blender, blend the greens into a puree.
Add your spices and salt. Mix well. (You can freeze the puree and use for another dish or another time at this point.)
Add you cubed panner (Check out my hack to get softer panner.)
Stir gently. Add cream to finish.
Serve immediately. Enjoy with your favorite rice or roti.
I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!
Comments