Saag Paneer is the authentic North Indian favorite. It is made with cooking mustard leaves and spinach with spices and cottage cheese, which makes it a delicious and nutritious dish. Make it in the instant pot for a quick and easy one-pot recipe.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: North Indian
Keyword: instant pot, one pot, pressure cooker, punjabi
Heat ghee in the instant pot in saute mode. Add jeera, green chili, ginger and garlic.
Once the ginger and garlic turns golden brown, add the chopped onions. Saute for 3 minutes.
Add the spices to the instant pot. Then add the mustard greens, spinach and water.
Change the instant pot setting to manual or pressure cook mode for 4 minutes. When the instant pot beeps, do a 5 minute NPR, which means release the pressure manually after 5 mins. Turn off the instant pot.
Add in the corn flour. Use an immersion blender to blend the saag to a smooth paste.
Turn on the instant pot in saute mode. Add in the paneer and cook for about 3 minutes.
Saag Paneer is ready to be served.
Notes
Vegan Variation: To make this recipe vegan, you can skip the paneer or replace it with tofu.Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. Add Radishes, Broccoli, or Cauliflower: Some people add radishes, or broccoli while preparing saag, which is great too. You can also add cauliflower. It helps to get a thicker texture. I like to add broccoli when I am making plain saag without paneer.No mustard leaves: Make saag with spinach. Just double the quantity of spinach and keep the other ingredients the same.Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.