Instant Pot Matar Paneer
Serves
2
Total Time
25mins
Calories
666
A super fast and easy vegetarian curry with panner and peas in a lovely, rich tomato sauce. A perfect winter warmer served with rice or naan bread. You can substitute the paneer cheese with firm tofu.
- Onion1chopped
- Tomato345 gchopped
- Paneer200 gcubed - 2 cm
- Ghee1 tablespoon
- Cardamom pods3
- Cinnamon stick1
- Ginger-garlic paste1 tablespoon
- Tomato purée2 tablespoons
- Cashew nuts7
- Ground turmeric½ teaspoon
- Chili powder1 teaspoon
- Ground coriander½ teaspoon
- Water120 ml
- Frozen peas120 g
- Salt½ teaspoon
- Sugar¼ teaspoon
- Heavy cream2 tablespoons
- Cilantro1 tablespoon
- Fenugreek leaves1 teaspoon
- Garam masala1 teaspoon
Ingredients
- 1. Pre-heat until warm - Sauté
- 2. Then add ghee, cardamom pods, cinnamon stick, onion and ginger-garlic paste to the inner pot
- 3. Sauté until translucent - Sauté
- 4. Then add tomato, tomato purée, cashew nuts, ground turmeric, chili powder and ground coriander to the inner pot
- 5. Mix
- 6. Add water to the inner pot
- 7. Close and lock the lid and turn the steam release handle to Sealing
- 8. Pressure cook, High, 4 min, then quick-release the pressure
- 9. Open the Instant Pot.
- 10. Remove the whole spices.
- 11. Purée with stick blender until smooth
- 12. Add paneer, frozen peas, salt and sugar to the inner pot
- 13. Close and lock the lid and turn the steam release handle to Sealing
- 14. Pressure cook, High, 1 min, then quick-release the pressure
- 15. Garnish with heavy cream, cilantro, fenugreek leaves and garam masala and serve
Method
Make this recipe in the Fresco Recipes App
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