Instant Pot Pea & Paneer Curry Recipe

Name: Instant Pot Pea & Paneer Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups finely chopped onions; 1 cup finely chopped tomatoes; 3/4 cup water; 2 tablespoons vegetable oil; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1 teaspoon 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; 1 (12-ounce) package frozen peas

Servings: persons

1 1/2 cups finely chopped onions
1 cup finely chopped tomatoes
3/4 cup water
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon 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
1 (12-ounce) package frozen peas

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 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 SAUTE. 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.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups finely chopped onions, 1 cup finely chopped tomatoes, 3/4 cup water, 2 tablespoons vegetable oil, and more.

Yes, Instant Pot Pea & Paneer Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Pea & Paneer Curry

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