Instant Pot Saag Paneer

Set Instant Pot to saute on medium hot. Once hot, add avocado oil, cardamom, cloves and cumin seeds. As the cumin seeds start to sputter, add garlic, green chili (if using) and chopped onions. Sprinkle a pinch of salt and mix. Sauté for about 2 minutes.

Add ginger, coriander powder and cayenne pepper (if using). Cook for another minute or so. Add chopped tomatoes. Mix and cook until tomatoes are cooked and oil separates from the masala. This will take around 2 minutes.

Add spinach and lock the lid into position until you hear the jingle. Turn the Instant Pot to “Pressure Cook” setting and set the timer to “0” minutes. Add about a cup of water and lock the lid in with the pressure valve set to “sealing” position.

It will take around 7–8 minutes for the pressure to build and the pressure disc to rise up. At this point turn the Instant Pot off and manually release the pressure by moving the pressure valve to “venting” position. Be careful while doing this as the steam coming out is very hot.

Open the lid and stir around the spinach and masala. Add salt and, using a hand blender, blend it to a desired consistency. Be very cautious while using the hand blender since the spinach is very hot.

Turn the Instant Pot to Sauté on medium heat. Add paneer (or tofu) and cream (if using) mix and cook for a minute. Finish with garam masala and kasoori methi. Turn the instant pot to “Keep Warm” setting.
Give it a taste check and adjust salt, if needed.

Serve hot or warm with rice, quinoa, roti or naan. It tastes really good even on a tasted slice of whole wheat or multi grain bread.

Note: Make the recipe vegan by using tofu and leaving out heavy cream.