instant pot kashmiri paneer

Instant Pot Kashmiri Paneer – Paneer Curry Turmeric & Milk

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You know those days when you discern at 6pm that you have no idea what’s for dinner? This Instant Pot Kashmiri Paneer – Paneer Curry Turmeric & Milk recipe is my go-to on those days.

I love this recipe so much because it’s undemanding and super quick to make.

instant pot kashmiri paneer

What ingredients do I need for the Instant Pot Kashmiri Paneer – Paneer Curry Turmeric & Milk?

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, ground fennel, salt, plain milk, garam masala, carraway seeds, and water.

Also, an Instant Pot of course.

And guess what? No onions and tomatoes!

How do I make this Instant Pot Kashmiri Paneer – Paneer Curry Turmeric & Milk?

Traditionally, the paneer is supposed to be deep-fried before being cooked in the sauce. Some people avoid the deep-frying part and sauté the paneer in a pan in 2 tablespoons oil on medium-heat. However, I have eliminated both these steps. You can either deep fry, pan-fry, or not fry it at all…it’s totally up to you.

First, chop up your paneer into pretty equal 2X2 inch pieces with about ¼ inch thickness. (They don’t have to be perfect, just do your best).

When ready cook in the instant pot, follow the following steps.

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, black cardamom pods, green cardamom pods, and cinnamon stick. Stir and let it saute for a few minutes.

saute whole spices

Step 3

Then add ground turmeric, ground ginger, ground fennel, ground cumin, salt and 1/4 cup water. Again, give it a good stir.

adding dry spices

Step 4

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.

adding paneer cubes

Step 5

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. 

Select sauté, add ½ cup milk, garam masala, and caraway seeds, and bring it to a boil. Press cancel once the curry starts boiling.

adding milk to paneer

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

transfer kashmiri paneer to serving dish

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

 

Instant Pot Kashmiri Paneer – Paneer Curry Turmeric & Milk

This  Instant Pot Kashmiri Paneer – Paneer Curry Turmeric & Milk recipe is my go-to on hectic days.
I love this recipe so much because it’s undemanding and super quick to make.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian, Kashmiri
Keyword: Indian Paneer Curry, Instant Pot Easy Paneer, Instant Pot Kashmiri Paneer, Instant Pot Turmeric Paneer, Instant Pot Yellow Paneer, Kashmiri Paneer Curry, Peela Paneer
Servings: 6
Author: Shilpa

Equipment

  • Instant Ppt

Ingredients

Instructions

Prep

  • Chop the paneer into mid-size cubes, 2 inch by 2 inch. In thickness they need to be about 1/4th inch thick. 

Cook

  • 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, black cardamom pods, green cardamom pods, and cinnamon stick. Stir and let it saute for a few minutes.
  • Then add ground turmeric, ground ginger, ground fennel, ground cumin, salt and 1/4 cup water. Again, give it a good stir.
  • 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. 
  • Select sauté, add ½ cup milk, garam masala, and caraway seeds, and bring it to a boil. Press cancel once the curry starts boiling.
  • Transfer the cooked dish in a serving bowl and serve over steamed rice. Discard the bay leaf.
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