Pea and Paneer Curry

By: Instant Pot Fast and Easy Cookbook by Urvashi Pitre

Pea and Paneer Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Low Carb, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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, vegetable oil, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon 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.
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