Pea and Paneer Curry


  • 1 1/2 cups finely chopped onions
  • 1 cup finely chopped tomatoes
  • 3/4 cup Water
  • 2 tbsp vegetable oil
  • 1 tbsp minced fresh ginger
  • 1 tbsp minced Garlic
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp cayenne pepper
  • 1 cup chopped paneer
  • 1/4 cup heavy cream
  • 1/4 cup chopped fresh cilantro or parsley
  • 12 oz frozen peas
  • In the Instant Pot, combine the onions, tomatoes, 1/4 cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure.
  • Select SAUTÉ. Add the remaining 1/2 cup water, the paneer, cream, cilantro, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Select CANCEL.
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