Cauliflower and Paneer Curry – Instant Pot Kashmiri Paneer

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Cauliflower and Paneer Curry – Instant Pot Kashmiri Paneer –

I feel like cauliflower is continually dwarfed by other vegetables, but cauliflower will be making a comeback very soon due to this Cauliflower and Paneer Curry – Instant Pot Kashmiri Paneer recipe, especially when it’s cooked like this.

In this Cauliflower and Paneer Curry – Instant Pot Kashmiri Paneer recipe, cauliflower and paneer are cooked with the warm rich spices like turmeric, ground fennel, and ground ginger to bring out the flavors. This makes a wonderful side dish over steamed rice.

One nice thing about this recipe is that you do not need to chop onions or tomatoes. As a matter of fact, this recipe is so easy to throw together last minute when you need a fast, nourishing meal.

cauliflower and paneer curry

What is Paneer?

Paneer is squeaky, fresh cheese from the Indian subcontinent. It is a vegetarian’s companion and is made by curdling milk with a vegetable-derived acid, for instance lemon juice. It has a milky flavor. Not to mention, you can make paneer at home; however, I buy mine from the Indian grocery store. I don’t have the patience to make it at home. There are many recipes online for making homemade paneer. This is the paneer I used for making this recipe. You can buy any brand that you like or prefer. This is what I have used.

paneer packet

What is Cauliflower and Paneer Curry – Instant Pot Kashmiri Paneer?

Kashmiri style yellow paneer is made by adding ground fennel, ground ginger, ground turmeric, ground cumin, and a few whole spices. It is meant to be soupy. It is not spicy but very flavorful. Milk is added towards the end to make it creamy.

Traditionally the paneer is meant to deep fried. Kashmiri’s deep fry a lot of their food. However, I have eliminated that step. Again, you are welcome to deep fry it if you like. After deep frying the paneer until it is slightly brown you can follow the steps listed below.

This combination of paneer and cauliflower curry is protein and vegetable goodness in one pot!

What ingredients do I need to make Cauliflower and Paneer Curry – Instant Pot Kashmiri Paneer?

Cauliflower, paneer, oil, asafoetida, cumin seeds, cloves, bay leaf, black cardamom pod, ground turmeric, ground ginger, ground fennel, ground cumin, salt, water, milk, caraway seeds {optional}, garam masala and Serrano peppers.

Also, an Instant Pot of course.

How do I make Cauliflower and Paneer Curry – Instant Pot Kashmiri Paneer?

Step 1

First, select sauté on the instant pot and adjust to normal. Next, add oil to the pot.

Step 2

When the oil is hot, add asafoetida, cumin seeds, cloves, bay leaf, and black cardamom. Stir and let it saute for a few minutes.

whole spices in instant pot

Step 3

Then add ground turmeric, ground ginger, ground fennel, ground cumin, salt and stir.

dry spices in instant pot

Step 4

Furthermore, add chopped cauliflower florets and give it a good stir.

cauliflower in instant pot

Let it saute for about 30 seconds to a minute. Keep stirring.

Step 5

Then add water. Stir well so that the spices are well mixed in the water. Finally, add paneer. Stir gently.

paneer in instant pot

Step 6

Once all the ingredients are in, seal the pot and select manual/high pressure for 2 minutes.

Step 7

Finally, when cooking is complete, use quick pressure release to depressurize. Next, open the lid and select sauté, add caraway seeds {optional}, coupled with milk, garam masala and Serrano peppers. Let it sauté for 2 minutes until it comes to a boil. Additionally, stir gently, without crushing the paneer and cauliflower.

green chili to paneer cauliflower curry

Step 8

Then, transfer the cooked dish in a serving bowl and serve over steamed rice.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other kashmiri recipes:

Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry

Instant Pot Kashmiri Goat Kalia / Instant Pot Goat Curry Cooked in Ground Fennel, Turmeric, Ginger and Milk

http://Instant Pot Dum Aloo

paneer cauliflower curry

 

Cauliflower and Paneer Curry – Instant Pot Kashmiri Paneer

This cauliflower and paneer recipe is very easy to make. It doesn't contain onions or tomatoes. Milk and ground fennel coupled with ground turmeric give it a very creamy flavor.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Cauliflower Curry, Easy cauliflower recipe, Instant Pot Kashmiri Food, Instant Pot Kashmiri Paneer, Kashmiri Cauliflower
Servings: 6
Author: Shilpa

Ingredients

Instructions

Prep

  • Chop 1/2 the cauliflower head into large 3 inch florets.
  • Chop the paneer into 3 inch cubes.
  • Slit the Serrano peppers or pinch them slightly from the center. They still need to be intact.

Cook

  • Select sauté on the instant pot and adjust to normal. Add oil to the pot.
  • When the oil is hot, add asafoetida, cumin seeds, cloves, bay leaf, and black cardamom. Stir and let it saute for a few minutes.
  • Add ground turmeric, ground ginger, ground fennel, ground cumin, salt and stir.
  • Add the chopped cauliflower florets and give it a good stir. Let it saute for about 30 seconds to a minute. Keep stirring.
  • Then add water. Stir well so that the spices are well mixed in the water. Add paneer. Stir gently.
  • Press cancel. Seal the pot and select manual/high pressure for 2 minutes.
  • When cooking is complete, use quick pressure release to depressurize. Open the lid and select sauté, add caraway seeds, milk and garam masala. Add the slit Serrano peppers.
    Let it sauté for 2 to 3 minutes until it comes to a boil. This dish is meant to be soupy. You can continue to saute until you reach the consistency you desire. I typically do not saute if for very long.
  • Transfer in a serving bowl. Discard the bay leaf. Serve over steamed rice.
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