Pea and Paneer Curry
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre
Print Recipe
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: 4
Rating: 4
Rate this recipe!
Course Dinner
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups finely chopped onions
  • 1 cup finely chopped tomatoes
  • 3/4 cup Water
  • 2 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
Course Dinner
Cuisine Indian
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups finely chopped onions
  • 1 cup finely chopped tomatoes
  • 3/4 cup Water
  • 2 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
Votes: 4
Rating: 4
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
3 replies
  1. begarcia44
    begarcia44 says:

    Great tasting dish and fast. Very healthy. I didnt have paneer but used firm tofu and served with brown rice. Yum

  2. Sancho
    Sancho says:

    This is really good! I only put it 1/4 tsp of cayenne pepper and that was plenty to heat it up. I regret not getting some naan bread to go with it. I will make this again.

  3. Karchick
    Karchick says:

    This is the second curry I have made from the recipes on the app. I found it to be bland, except for the cayenne, only used 1/2. Realized there is no salt in the recipe.

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