Pea and Paneer Curry

This is a very traditional, very comforting dish for many who grew up in India. Once you taste it, you’ll see why: the creamy cheese, the tang of the tomatoes and onions in the sauce, the bright green peas that pepper it. It’s a feast for the eyes as well as the taste buds. You can also use frozen paneer, found in the freezer section of most Indian grocery stores

Cuisine

Indian

Course

Dinner

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Low Carb, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4 servings, cayenne pepper, chopped fresh cilantro or parsley, chopped paneer, contributed, cook 20 min, dinner, easy, finely chopped onions, finely chopped tomatoes, frozen peas, garam masala, gluten free, ground turmeric, heavy cream, indian, low carb, minced fresh ginger, minced garlic, prep 10 min, pressure cook, sauté, Urvashi Pitre, vegetable oil, vegetarian, water

Prep Time

10 min

Cook Time

20 min

Servings

4 servings

Ingredients

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

Instructions

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.