This Instant Pot Kashmiri Paneer – Spicy Paneer Curry is not difficult to prepare, paneer cubes are pan-fried until crispy, then cooked in a spicy and mouth watering sauce, ideal for a busy weeknight dinner. This dish is the embodiment of a one pot wonder!
So here’s the story: Kashmiri’s deep fry pretty much everything. Traditionally, the paneer is supposed to be deep-fried before being cooked in the sauce. I was trying to aim for a simple paneer recipe with a healthy-ish vibe. Vibe achieved. I pan-fried the paneer cubes until crispy.
I decided I needed to share this recipe so that you too could encounter the extraordinariness of this Instant Pot Kashmiri Paneer – Spicy Paneer Curry.
Should I deep fry the paneer for making Instant Pot Kashmiri Paneer – Spicy Paneer Curry?
Like I mentioned, Kashmiri’s typically deep-fry this paneer. I pan-fried it in 2 tbsp oil. You can either deep fry or pan-fry…it’s totally up to you.
What ingredients do I need for the Instant Pot Kashmiri Paneer – Spicy Paneer Curry?
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. You can buy any brand that you like or prefer. (For instance, Nanak, Haldiram, or any other).
Other ingredients:
Oil, asafoetida, cloves, black cardamom pods, green cardamom pods, bay leaf, cumin seeds, cinnamon stick, ground turmeric, ground ginger, ground cumin, Kashmiri chili powder, ground fennel, salt, plain yogurt, and water.
Also, an Instant Pot of course.
And guess what? No onions and tomatoes!
How do I make Instant Pot Kashmiri Paneer – Spicy Paneer Curry?
Prep:
Firstly, chop the paneer into mid-size cubes, 2 inch by 2 inch. In thickness they need to be about 1/4th inch thick.
Next in a pan on medium heat, add 2 tbsp oil. When the oil is hot add paneer cubes and pan fry them until crispy or until they change color.
Transfer the pan-fried paneer to a plate.
Whisk room temperature yogurt with a spoon.
When ready cook in the instant pot, follow the following steps.
First, select sauté on the instant pot and adjust to normal. Next, add 2 tablespoons oil to the pot.
When the oil is hot, add asafoetida, cumin seeds, cloves, bay leaf, black cardamom pods, green cardamom pods, and cinnamon stick. Stir and let it saute for a few minutes.
Then add ground turmeric, Kashmiri chili powder, ground ginger, ground fennel, ground cumin, salt and 1/4 cup water. Again, give it a good stir.
Furthermore, add whipped yogurt and stir well. Let it saute for a minute.
Next, add paneer, 1/2 cup water, and stir gently without breaking the paneer. Also, make sure the spices coat the paneer well. Press cancel.
Once all the ingredients are in, seal the pot and select manual/high pressure for 2 minutes.
Finally, when cooking is complete, use quick pressure release to depressurize.
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
Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Instant Pot Kashmiri Paneer – Spicy Paneer Curry
Equipment
- Instant Pot
Ingredients
- 4 tbsp oil of choice (divided)
- 12 oz paneer
- 1/4 tsp asafoetida (heeng)
- 1 tsp cumin seeds (jeera)
- 3 whole cloves (laung)
- 1 dried bay leaf (tej patta)
- 2 whole black cardamom pod (kali elaichi)
- 2 whole green cardamom pod (hari elaichi)
- 1 cinnamon stick 2 inch piece (dalchini)
- 1/4 tsp ground turmeric (haldi)
- 1 tbsp kashmiri chili powder
- 1/2 tsp ground ginger (sonth)
- 1 tbsp ground fennel (saunf powder)
- 1 tsp ground cumin (jeera powder)
- 1/2 tsp salt
- 3/4 cup water (divided)
- 2 tbsp plain yogurt (either low fat or from whole milk) (at room temperature whisked well)
Instructions
Prep
- Whisk room temperature yogurt well with a spoon.
- Firstly, chop the paneer into mid-size cubes, 2 inch by 2 inch. In thickness they need to be about 1/4th inch thick. Next in a pan on medium heat, add 2 tbsp oil. When the oil is hot add paneer cubes and pan fry them until crispy or until they change color. Transfer the pan-fried paneer to a plate.
Cook
- Select sauté on the instant pot and adjust to normal. Next, add 2 tbsp oil to the pot.
- When the oil is hot, add asafoetida, cumin seeds, cloves, bay leaf, black cardamom pods, green cardamom pods, and cinnamon stick. Stir and let it saute for a few minutes.
- Add ground turmeric, Kashmiri chili powder, ground ginger, ground fennel, ground cumin, salt and 1/4 cup water. Again, give it a good stir.
- Add whipped yogurt and stir well. Let it saute for a minute.
- Add paneer, 1/2 cup water, and stir gently without breaking the paneer. Also, make sure the spices coat the paneer well. Press cancel.
- Once all the ingredients are in, seal the pot and select manual/high pressure for 2 minutes. Finally, when cooking is complete, use quick pressure release to depressurize. Discard the bay leaf.
- Transfer the cooked dish in a serving bowl and serve over steamed rice.
Notes
- This dish is not very soupy. It has medium gravy. If you like it to be very soupy add 3/4 cup water instead of cup before hitting cancel and selecting manual. So the total water used will be 1 cup instead of 3/4 cup.
- The whole spices (cardamom pods, cinnamon stick, cloves, bay leaf, can be discarded, they don’t need to be consumed).
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