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    Instant Pot – Saag Paneer

    All my life I have been obsessed with Saag (some call it Palak) Paneer.  A tasty Indian dish made with spinach and paneer (indian cheese). My mom used to make it to absolute perfection and like any of my mom’s dishes, it is practically impossible to recreate.   I’m thinking its because her recipes are measured out as such: “just a handful” or “just a tiny bit” or my favorite “however much you think you need”.   Really mom?! Ha!

    After several attempts of recreating my mom’s recipe, it was time to try something myself.  I had recently bought an Instant Pot (IP)– don’t know what that is??  It’s a miracle machine that makes my life SO SO much easier!  Check it out when you get a second.   I have the 6 quart 7-in-1 Duo and it is way more than enough for my family of 4.  I’ve even made a meal for 8 people in it at once!

    Errr…maybe i’ll save the IP post for later.  Lets get back on track, shall we?

    So, I got this amazing machine and one of the first recipes I stumbled upon was this one!  It is so incredibly easy, everyone loves it – even my picky 4 year old twins!   Give it a try and let me know what you think!

    Saag Paneer - Instant Pot
    A classic Indian dish made with cooked spinach and paneer. Thickened with cream making it a hearty and filling vegetarian meal.
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    Ingredients
    1. 1 cup - Chopped red onion
    2. 2 large - Garlic cloves
    3. 1 bag - Baby Spinach
    4. 1 box - Frozen Spinach
    5. 1 tsp - Methi (Fenugreek) leaves
    6. 1 tsp - Haldi (Turmeric)
    7. 1 tsp - Jeera (Cumin)
    8. 1 tsp - Red Chili Powder (adjust to your spice level, I do less for my kids)
    9. 2 tbsp - Curry Powder
    10. 3/4 tsp - Salt (adjust to taste)
    11. 8oz - Tomato Sauce (one small can)
    12. 1/2 cup - Half & Half
    13. Paneer (to your liking)
    Instructions
    1. 1. Turn IP on saute mode and allow it to warm up. Add in 1 tbsp butter or cooking oil of your choice. Once hot enough, add in cumin, garlic, and red onions. Saute for 2-3 mins.
    2. 2. Frozen spinach should be added at this point and allowed to break up into pieces. Incorporate fresh spinach with frozen spinach and allow to wilt.
    3. 3. At this point, add in the turmeric, red chili powder, curry powder, fenugreek leaves, salt and tomato sauce. Stir and put the IP lid on. Make sure the valve is set to "Sealing", select Manual mode and set for 12 mins.
    4. 4. Once the timer completes, the IP will beep at you. At this point, change the valve to venting and let is self vent.
    5. 5. Allow all pressure to release and open the IP. Stir the saag paneer and add in the Half & Half and Paneer. This is a great time to check for salt and spice level.
    6. 6. Put the IP lid back on, set the valve to "Sealing", set a manual timer for 5 mins and allow to complete.
    7. 7. Once again, when the timer is complete, let the valve self vent.
    Sincerely, Sweta http://www.sincerelysweta.com/