Saag Paneer: An Instant Pot Story

After more failed attempts than I care to admit, I just managed to hit on the spice formulation I like for a saag dish. There are so many different saag recipes out there with wildly different proportions that I just had to keep experimenting. You, however, don't have to:

Saag Paneer

1/4 pound fresh paneer

1 medium onion diced

2-3 tablespoons ghee

1 1/2 tablespoons chopped garlic

1 teaspoon ginger

1/2 cup chicken stock

2 bunches fresh spinach

2 bunches mustard greens

1/2 teaspoon toasted cumin seeds

1 tablespoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon ground cardamom

2 teaspoons chile powder (less if you don't like spicy food)

1 teaspoon salt

1/4 cup unsalted butter
2 teaspoons garam masala

Preparations

• Wash the spinach and mustard greens thoroughly. No, like really thoroughly. Now spin them dry.
• Cube the paneer and sauté it in ghee until it turns golden brown
• Toast the cumin seeds in a non-stick pan until they darken
• Measure your garam masala into a bowl to add at the end
• Measure your remaining dry spices into a bowl
• Measure your garlic and ginger into a bowl
• Dice your onion

Cooking

• Turn your Instant Pot onto the sauté setting and add the remaining ghee and onions.
• Sauté until the onions are beginning to turn brown.
• Add the garlic and ginger and continue to sauté.
• Add the remaining dry spices and stir until well combined.
• Add the chicken stock and deglaze the bottom of the pot.
• Add all the greens and squash them down so they fit.
• Cook on high pressure for 8 minutes.
• Use an immersion blender to puree the greens.
• Add the paneer, garam masala, and unsalted butter
• Simmer for ten minutes or so.

Serve with rice or naan.