Ingredients

• saute

  • 2 tsp peanut oil

  • 5 garlic cloves, chopped

  • 2 tsp ginger, minced

  • 1 serrano or jalapeno chili, minced

• pressure cook

  • 1 lb baby spinach

  • 1 large yellow onion, chopped

  • 2 medium tomatoes, chopped

  • 2 tsp ground cumin

  • 1/2 tsp ground cayenne pepper

  • 2 tsp garam masala

  • 1 tsp ground turmeric

  • 1 tsp kosher salt

  • 1/2 cup water

• garnish

  • 1.5 cups paneer (~4.25 oz), cut into 1/2 inch cubes

Directions

1. Heat oil in pressure cooker. Add the garlic, ginger, and chili and saute for 1 minute

2. Add the spinach, onion, tomatoes, cumin, cayenne, garam masala, turmeric, salt, and water. Stir to combine. Cook on high pressure for 4 minutes with a quick-release.

3. Puree the mixture to a consistency you like.

4. Mix in the paneer and serve

Notes

• Yield: 6.5 cups; 47 oz (1332 g)

Estimated Nutrition

• 754 calories total;

• 324 calories total (without Paneer);

• My Fitness Pal - Palak Paneer

References

• Adapted from Indian Instant Pot Cookbook, 2017, p88, by Urvashi Pitre

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