Indian
Serves
1
Step 1
Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. When the inner cooking pot is hot, add peanut oil 2%tbsp and heat until it is shimmering. Add garlic cloves 5, ginger 2%tsp, and serrano or jalapeno chile 1, and sauté for 1 minute or until fragrant.
Step 2
Add spinach 1%lb, yellow onion 1%large, tomatoes 2%medium, cumin 2%tsp, cayenne pepper 1%tsp, garam masala 2%tsp, turmeric 1%tsp, salt 1%tsp, and water 0.5%cup. Stir to combine.
Step 3
Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 4 minutes.
Step 4
When the cooking is complete, quick-release the pressure. Unlock and remove the lid.
Step 5
Using an immersion blender, purée the mixture to the consistency you prefer—either a very smooth purée or one with some bits left whole. You'll probably have to tilt the pot a little to get the blender to rotate properly.
Step 6
Gently mix in paneer 1.5%cups, and serve with naan.