Low-Carb Instant Pot Palak Paneer

Ingredients

• 3 tbsp ghee (45 g/ 1.6 oz)
• 1 tsp cumin seeds
• 2 tsp garam masala
• 1 tsp coriander powder
• 1 tsp paprika
• 1 tsp sea salt, or to taste
• 1 Serrano pepper or chillies of choice, minced (14 g/ 0.5 oz)
• 1 medium onion, chopped (110 g/ 3.9 oz)
• 5 cloves garlic, minced (15 g/ 0.5 oz)
• 1 tbsp minced fresh ginger, about 2.5 cm/ 1 inch (6 g/ 0.2 oz)
• 1 small tomato, chopped (100 g/ 3.5 oz)
• 450 g fresh spinach or frozen, thawed & drained spinach (1 lb)
• ¹/₄ cup water (60 ml/ 2 fl oz)
• 450 g paneer cheese, cut into 5 cm/ 2 inch cubes (1 lb)
• 2 tbsp ghee (30 g/ 1.1 oz)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 medium cauliflower, riced (720 g/ 1.6 lb)
• pinch of sea salt, to taste

Instructions

1. Set the Instant Pot to Sauté. Add the ghee to the pot, once hot add in the spices and toast for 30 seconds.
2. Add in the Serrano pepper, onion, garlic, ginger, and tomato cooking for 3-4 minutes until soft. (Depending on the desired heat you can use any other mild or hot chilies).
3. Add the spinach and the water to the pot and place the lid on, cancel the Sauté function and turn to Manual, high pressure for 1 minute. Use the quick release then blend using an immersion blender to make a smooth paste.
   
4. Stir in the paneer and season with salt to taste. Leave on warm function while you prepare to cauliflower rice.
   
5. Place the florets in a food processor and using a grating blade or the S blade, process until it resembles rice (do not over-process if using the S blade).
6. Place the ghee in a large skillet. Once hot, add the spices and toast for 30 seconds, add the cauliflower rice and cook until the water evaporates and the rice is fluffy. Season with salt to taste.
7. Serve with the palak paneer. Store covered in the refrigerator for up to 3 days.
   

Nutrition (per serving, about 2 cups)