Instant Pot Pea & Paneer Curry
Urvashi Pitre
Photo by Ghazalle Badiozamani
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
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.
Excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ingredients
- 1 1/2 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 3/4 cup water
- 2 tablespoon 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
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Directions
- Step 1
In the Instant Pot, combine the onions, tomatoes, ¼ cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine.
- Step 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.
- Step 3
Select SAUTÉ. Add the remaining ½ cup water, the paneer, cream, cilantro, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Select CANCEL.