Pea and Paneer Curry
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre |
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
Votes: 8
Rating: 3.88
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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 soft Indian cheese, or firm tofu if you are dairy-free
- 1/4 cup heavy cream or full-fat coconut milk
- 1/4 cup chopped fresh cilantro or parsley
- 12 oz frozen peas 1 package
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 soft Indian cheese, or firm tofu if you are dairy-free
- 1/4 cup heavy cream or full-fat coconut milk
- 1/4 cup chopped fresh cilantro or parsley
- 12 oz frozen peas 1 package
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Votes: 8
Rating: 3.88
Rate this recipe!
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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.
Instant Pot Fast and Easy Cookbook by Urvashi Pitre
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre's incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre's recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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