INGREDIENTS

1 lb Paneer (cubed)
1/2 lb Spinach (Palak or Saag)
1 Onion (chopped)
2 tbsp Tomato (diced)
2 tbsp oil or ghee
Broken cashew halves/powder (optional)
1/2 lemon (garnish)

Masala:
1 tsp Mustard Seeds
2 Dry Red chillies
1 tbsp Whole Garam Masala
1 tsp Cumin + Coriander powder
1 tsp red chilli powder
2-3 green chillies (chopped)
4-6 garlic cloves (minced)
1 tsp Ginger-Garlic paste
1-2 tsp Turmeric Powder
Salt to taste

DIRECTIONS

Cut the paneer in small cubes. Add Salt & Turmeric powder with 1 tsp of oil and mix it up so the paneer is covered in salt & turmeric. Let it sit for 30 mins.

Turn on the Instant Pot on Sautee mode and add Oil
Once hot, add mustard
Once the mustard starts to splutter, add red chillies & garam masala

After this, add raw chopped onions and let it sautee for 5-7 mins until onions are golden brown
Add the chillis, garlic & ginger-garlic paste and sautee another 2 mins
Add the remaining masalas and sautee for another 2 mins
Deglaze if needed with 1/2 cup of water
Add Tomato and stir for 1 min

Add another 1 cup of water to the mix
Add the spinach and let it sautee for 2 mins until it is all soaked
Optionally – If you have some cashews in your pantry, dig deep into the canister/packet and look for half /broken pieces and powder – add this to the pot to add some creaminess to the gravy
Add some salt and stir
Close the lid and pressure cook for 2 mins

After 2 mins, let the pressure release for 5 mins and then release it manually
Transfer the spinach gravy into a blender and blend on low till you get a creamy gravy

meanwhile, in the instant pot, turn it back on sautee mode and add some oil
Add the salted paneer cubes and let it lightly fry / roast for 2 mins (keep rotating so the edges dont stick)
Add the gravy from the blender and let it sautee for another 5 mins

Squeeze 1/2 lemon. Mix it up and serve!