Palak Paneer

Ingredients

Sauté

• 2 tbsp butter or ghee
• 8 oz paneer, cubed
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 green chili, minced (optional)
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp coriander

Pressure cook

• 10 oz fresh spinach (or 1 lb frozen)
• 1/4 cup water
• Salt

After cooking

• 1/4 cup heavy cream
• 1 tbsp lemon juice
• Rice or naan for serving

Instructions

1. Set pot to sauté. Melt 1 tbsp butter and fry paneer cubes until golden on all sides, approx. 4 minutes. Remove and set aside.
2. Add remaining butter. Cook onion until soft, about 4 minutes.
3. Add garlic, ginger, and green chili. Stir for 1 minute.
4. Add cumin, garam masala, turmeric, and coriander. Toast for 30 seconds.
5. Add spinach, water, and salt. Stir to combine.
6. Pressure cook on high for 3 minutes, then quick release.
7. Blend the spinach mixture with an immersion blender until mostly smooth.
8. Stir in cream, lemon juice, and the paneer. Simmer on sauté for 2 minutes.
9. Serve over rice or with naan.