Palak Paneer in a Slow Cooker

Ingredients:

• 900 g of young spinach
• 4 tablespoons unsalted butter
• 450 g paneer, cut into 2 cm cubes.
• 1 tbsp. chopped fresh ginger
• 6 crushed garlic cloves
• 1 large yellow onion, finely chopped
• 1 finely chopped serrano pepper
• 1 tsp. garam masala
• 1 cup Greek yogurt
• 1 teaspoon finely grated lemon zest + 1 tablespoon lemon juice
• Steamed basmati rice or warmed naan to serve
• Special equipment: Instant Pot 6-8L multicooker.

Preparation:

1. Place the rack in a 6-quart slow cooker and add 2 cups of water. Pack the spinach tightly into the pan.
2. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high power for 1 minute.
3. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to release the pressure and wait for the quick release cycle to complete. Carefully, being careful not to burn yourself with steam, open and remove the lid.
4. Drain the spinach in a sieve. Transfer the spinach to a food processor and puree. Set aside and keep warm.
5. Wipe the pan clean and return it to its original location. Follow the manufacturer's instructions, set the pan to frying mode, add the butter, and heat, stirring, until completely melted. Add the paneer and fry, turning occasionally, until golden brown on both sides, 6–8 minutes. Transfer to a paper towel-lined plate and set aside.
6. Add the ginger, garlic, onion, serrano, 2.5 teaspoons salt, and 1/4 teaspoon black pepper to the slow cooker and cook, scraping up any browned bits from the bottom of the pan, until the onion is soft, 6–8 minutes. Add the garam masala and cook until fragrant, 1–2 minutes.
7. Add the paneer and spinach with their juices and cook until heated through and the cheese has softened slightly, about 5 minutes. Turn off the heat and stir in the yogurt, lemon zest and juice; season with salt and pepper if needed. Serve with basmati rice or warm naan.