Instant Pot Palak Paneer

Ingredients

• 15 raw cashews ()
• 1/4 cup milk
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon ginger grated
• 1 teaspoon garlic minced
• 1 to 2 teaspoon hot green chili (minced)
• 1 medium yellow onion (chopped fine)
• 1 lb spinach (baby spinach works the best, or use chopped frozen )
• 1 teaspoon kosher salt
• 1 cup water
• 2 cups paneer (cubed)
• 1 teaspoon garam masala

Instructions

1. 1

   Add cashews to milk and blend together to make a smooth paste. Keep aside. Note: Double up milk and cashews if your blender blades are not low and if the paste does not turn out smooth. Making a larger portion can help with bigger blender jars and you can freeze the extra for next time.

2. 2

   Turn the Instant Pot to saute mode and heat ghee. Add cumin seeds, ginger, garlic, and green chili. Saute for a minute. Add onions and cook for 2 minutes stirring a few times. Add spinach, salt, and water. Close the Instant Pot with pressure valve to sealing.

3. 3

   For frozen spinach - Pressure cook on (Hi) for 1 minute

4. 4

   For fresh spinach - Pressure cook on (Hi) for 0 minute

5. 5

   Quick-release and turn off the Instant Pot

6. 6

   Add ½ cup of water(optional) and blend to make a smooth paste using an immersion blender.

7. 7

   Add cashew paste, garam masala, and paneer. Gently stir everything together and cook on sauté mode for 2 minutes or until heated through.

8. 8

   Serve hot with rice or parathas. For a low carb option serve with caulilfower rice