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Export 15 ingredients for grocery delivery
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.
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