Step 1

Add the rinsed spinach to the instant pot, then place the frozen cubes of onion masala on top along with the spices.

Step 2

Secure the lid, close the pressure valve and cook for 2 minutes at high pressure.

Step 3

Naturally release pressure.

Step 4

Remove the lid and use an immersion blender to puree the contents of the pot.

Step 5

Stir in heavy cream if desired - you can use  as much or as little as you'd like (this will also lighten the color and be more "restaurant style"). Or top with ghee instead.

Step 6

Taste the palak and adjust salt to your preference.

Step 7

You can stir the cubes of paneer directly into the palak on sauté mode until the paneer is warmed through OR you can take an extra step and pan-fry the paneer separately.

Step 8

Heat ghee/oil in pan and add the paneer cubes in a single layer. Shallow fry them on all sides until golden brown, adding more oil if needed (I find it easiest to do this in a non-stick pan. If using stainless you will need more oil).

Step 9

Mix the paneer into the palak and enjoy!