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Pea and Paneer Curry Recipe

Pea and paneer curry

Pea and Paneer Curry

Urvashi Pitre
Course Main Course
Cuisine Indian, Oriental


  • Instant Pot Multi Pressure Cooker


  • 2 onions finely chopped
  • 200 g chopped tomatoes
  • 90 ml Water
  • 2 tbsp vegetable oil
  • 1 tbsp fresh ginger minced
  • 1 tbsp Garlic minced
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp cayenne pepper
  • 200 g chopped paneer soft Indian cheese or firm tofu if you are dairy-free
  • 60 ml double cream or full-fat coconut milk
  • 40 g chopped fresh coriander
  • 170 g frozen peas


  • In the Instant Pot, combine the onions, tomatoes, 30ml of the water, oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine.
  • Secure the lid on the pot. Select Pressure Cook for 5 minutes, followed by 5 minutes natural pressure release, then quick release any remaining pressure.
  • Select cancel and then Sauté. Add the remaining 60ml water, the paneer, cream, coriander, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes.
Keyword Instant Pot, vegetarian
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