Name: Pea and Paneer Curry
Ingredients: 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

Pea and Paneer Curry

Urvashi Pitre

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Course Main Course

Cuisine Indian, Oriental

Equipment

Instant Pot Multi Pressure Cooker

Ingredients

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

Instructions

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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