Fast Curries
Today’s Paneer Cabbage Curry – Instant Pot Kashmiri Paneer Cabbage is inspired from Kashmiri cuisine. Kashmiri pandits make yellow paneer and I coupled it with cabbage.
Before you think what’s so good cabbage and paneer, let me tell you, if you haven’t tried this recipe you are missing out!
Pressure cooked cabbage with paneer makes an appetizing dish. Cabbage, the otherwise humble vegetable becomes flavorful and earthy when cooked with turmeric, and a few spices. It is not spicy, has no onions or tomatoes, is super quick and easy to make and is perfect for a weeknight supper. Additionally, the kids love it.
The otherwise humble vegetable becomes flavorful and earthy.
What is Paneer?
Paneer is squeaky, fresh cheese from the Indian subcontinent, 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. 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. It is super soft, moist and without preservatives. It is tender like the paneer you find in India. 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.
How do I make Paneer Cabbage Curry – Instant Pot Kashmiri Paneer Cabbage?
Prep:
Chop the thawed paneer into 2-inch cubes.
Rinse and peel the bruised and torn pieces of cabbage and cut the ribbons into 4 to 5 inch cubes.
Cook:
First, select sauté on the Instant Pot and adjust to normal. Secondly, add oil to the pot. When the oil is hot, add asafoetida, cumin seeds, cloves, bay leaf, and black cardamom. Stir and let it sauté for a minute.
Next add in chopped cabbage and Let the cabbage sauté for 3 to 4 minutes. Moreover, keep stirring.
Further, add ground turmeric, ground ginger, ground fennel, ground cumin, salt and stir well. Next add in water.
Furthermore, add paneer. Stir gently, and press cancel. Seal the pot and select manual/high pressure for 3 minutes.
When cooking is complete, use quick pressure release to depressurize. Open the lid and select sauté, add milk and garam masala. Add the slit Serrano peppers. Let it sauté for 2 minutes until it comes to a boil. This dish is meant to be slightly soupy and not dry. Press cancel.
Finally, transfer in a serving bowl. Additionally, discard the bay leaf. 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
Paneer Cabbage Curry – Instant Pot Kashmiri Paneer Cabbage
Equipment
- Pressure Cooker
Ingredients
- 1 cabbage head, small (1 pound 10 oz) (6 cups chopped)
- 12 oz paneer (340 gms) (store bought, haldiram or homemade)
- 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)
- 1 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
- 1/2 cup water
- 2 tbsp milk
- 1/2 tsp garam masala
- 2 Serrano peppers (small) (hari mirch, whole)
Instructions
Prep
- Chop the paneer into 2-inch cubes.
- Rinse and peel and discard and torn pieces of cabbage. Cut the ribbons into 4 to 5 inch cubes. Slit the serrano peppers but keep them 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 sauté for a minute.
- Next add in chopped cabbage and Let the cabbage sauté for 3 to 4 minutes. Moreover, keep stirring.
- Further, add ground turmeric, ground ginger, ground fennel, ground cumin, salt and stir well. Next add in water.
- Add paneer. Stir gently, and press cancel. Seal the pot and select manual/high pressure for 3 minutes.
- When cooking is complete, use quick pressure release to depressurize. Open the lid and select sauté, add milk and garam masala. Add the slit Serrano peppers. Stir well.
- Let it sauté for 2 minutes until it comes to a boil. This dish is meant to be slightly soupy.
- Transfer in a serving bowl. Discard the bay leaf. Serve over steamed rice.
