Spinach/Palak Paneer
Spinach/Palak Paneer

Spinach/Palak Paneer


Yields 2.5 cups

Our favorite vegetarian and Keto friendly dish. This consists of paneer (farmer’s cheese) in a spinach sauce that is seasoned with caramelized onions. Ours is made without cream so you can enjoy it guilt-free.   

IngredientsOrganic Spinach, Paneer, Onions, Organic TomatoesOrganic Garlic, Avocado OilOrganic Ginger, GrassFed Ghee, Spices & Salt

Instructions: Package includes: 1)  Spinach Sauce  2) Organic Spinach  3) Paneer.  TIP:  Cutting packet on two/three sides will facilitate moving it's contents into the IP

  1. Add spinach,  sauce and ½ cup water.
  2. Leave paneer out to thaw while spinach is cooking.
  3. SEAL and cook on HIGH PRESSURE for 5 minutes.
  4. Once done, let rest for 10 minutes, then VENT to release remaining pressure.
  5. Open lid and add paneer
  6. Set to SAUTE mode, and stir intermittently for 3-4 minutes till paneer is soft and heated through. 
  7. CANCEL to turn off. Enjoy! 

Garnish Tips: onions slices   Serve with: Indian Flatbread   Leftover Reheating Tips Paneer gets hard when reheated so be mindful

    History: Paneer was an accidental invention by the Mongols as they rode their horses carrying milk in Mushki (bags made of raw-hide). The heat of the desert and the rennet in the leather turned the milk into paneer. Paneer was introduced into Indian cuisine during the Akbar period in the late 1500s.


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