Step 1

Turn the Instant Pot on saute mode in the normal setting.

Step 2

Once the Instant Pot is hot, add oil.

Step 3

Once the oil is hot, add onions and ginger-garlic paste and saute until the onions are translucent.

Step 4

Add tomatoes, serrano pepper, and spices - coriander powder, cumin powder, turmeric powder, red chili powder, and salt and mix well.

Step 5

Add 2 tbsp water and deglaze the pot.

Step 6

Add rinsed spinach and turn the saute mode off by pressing cancel.

Step 7

Close the Instant Pot lid and lock it with the pressure release valve in the sealing position.

Step 8

Select the pressure/manual mode on high for 3 minutes.

Step 9

Do a quick release by turning the release valve in the venting position until the silver pin drops.

Step 10

With a hand blender, blend well into a smooth puree.

Step 11

Add the garam masala powder and crushed fenugreek leaves (kasoori methi).

Step 12

Add cubed paneer and mix well.

Step 13

Heat a large pot on medium flame.

Step 14

Once the pot is hot, add oil.

Step 15

Once the oil is hot, add onions and ginger-garlic paste and saute until the onions are translucent.

Step 16

Add tomatoes, serrano pepper, and spices - coriander powder, cumin powder, turmeric powder, red chili powder, and salt and mix well.

Step 17

Add 2 tbsp water and deglaze the pot.

Step 18

Add rinsed spinach and cover the pot with a lid.

Step 19

Continue to cook for about 10 minutes until the spinach is well cooked.

Step 20

Turn off the heat.

Step 21

Remove the lid and using an immersion hand blender, blend into a smooth puree.

Step 22

Add the garam masala powder and crushed fenugreek leaves (kasoori methi).

Step 23

Add cubed paneer and mix well.