Fast Curries
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.
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.
I used the Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. Moreover, it is super soft, moist and without preservatives. It can be found in the frozen section, in the deep freezer in Indian grocery stores. I typically thaw it by keeping it in the refrigerator overnight. You can also microwave it on high for 5 minutes if in a time bind. However, you can buy any brand that you like or prefer.
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 this recipe?
First, select sauté on the instant pot and adjust to normal. Next, 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.
Then add ground turmeric, ground ginger, ground fennel, ground cumin, salt and stir.
Furthermore, add chopped cauliflower florets and give it a good stir.
Let it sauté for about 30 seconds to a minute. Keep stirring.
Then add water. Stir well so that the spices are well mixed in the water. Finally, add paneer. Stir gently.
Once all the ingredients are in, seal the pot and select manual/high pressure for 2 minutes.
Depressurize –
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.
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. Follow us on Instagram @Fastcurries and Facebook @Fastcurries Tag us on Instagram if you make this recipe.
Try some of our other kashmiri recipes:
Instant Pot Kohlrabi Curry / Instant Pot Kashmiri Monji Haak / Kashmiri Style Knol Khol Curry
Kashmiri Goat Kalia / Instant Pot Goat Curry Cooked in Ground Fennel, Turmeric, Ginger and Milk
Cauliflower and Paneer Curry – Instant Pot Kashmiri Paneer
Ingredients
- 1/2 cauliflower head (roughly 3 cups chopped florets)
- 12 oz paneer (340 gms) (store bought)
- 4 tbsp oil of choice
- 1/2 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 4 whole cloves (laung)
- 1 dried bay leaf (tej patta)
- 1 whole black cardamom pods (kali elaichi)
- 3/4 tsp ground turmeric (haldi)
- 1 tsp ground ginger (sonth)
- 3.5 tsp ground fennel (saunf powder)
- 1 tsp ground cumin (jeera powder)
- 1.5 tsp salt
- 1 and 1/4 cup water
- 1/2 cup milk (either whole or low fat)
- 1/4 tsp caraway seeds (shahi jeera) (optional)
- 3/4 tsp garam masala
- 2 Serrano peppers (small) (hari mirch)
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.
