Zucchini Paneer Curry – Instant Pot Kashmiri Curry

Calling all zucchini lovers!  This Zucchini Paneer Curry – Instant Pot Kashmiri Curry is the BEST!  It’s flavorful, delicious and so easy to make!  Perfect for a side dish. Made using simple spices, this recipe is so darn easy, and so delicious. And the best part? It’s made entirely in one pot and in under 10 minutes.

How do I make Zucchini Paneer Curry – Instant Pot Kashmiri Curry?

Prep: I like to use medium sized zucchini. First, rinse the zucchini to remove any dirt. Second, chop off the stem and blossom end with a sharp knife. Third, peel the skin. Cut the zucchini into round circles about 1/2 inch thick. You can cut each round into half or leave it as a circle.

Paneer – Paneer is amazingly versatile and adaptable. It absorbs the flavors of the spices it’s paired with. Additionally, it is an affordable and versatile vegetarian protein source. For this recipe, I used Haldiram brand of paneer. After, trying a variety of paneer types I have zeroed in on this one. It’s 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.

Cook –

Firstly, 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, black and green cardamom pods. Stir and let it sauté for a minute until the cumin seeds splutter.

Further, add the chopped zucchini and salt and sauté well for about 2 to 3 minutes until the zucchini softens slightly. Stir intermittently. Furthermore, after the softening of the Zucchini add in ground turmeric, ground ginger, and ground fennel, and ground cumin. Next add in 1 and 1/4 cup water and mix well. Finally add in the paneer. Stir well so that the spices and paneer are well mixed.

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 add the slit Serrano peppers. This dish is supposed to be soupy. If you like it to be less soupy you can select sauté and reduce the soup. Finally, transfer in a serving bowl. Moreover, 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 and Facebook @Fastcurries

Moreover, try some of our other recipes:

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

Kashmiri Lotus Stem Curry – Instant Pot Kashmiri Nadru

Butternut Squash Curry – Instant Pot Indian Squash

Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry

Zucchini Paneer Curry – Instant Pot Kashmiri Curry

Shilpa

This Zucchini Paneer Curry – Instant Pot Kashmiri Curry is the BEST!  It’s flavorful, delicious and so easy to make!  Perfect for a side dish. Made using simple spices, this recipe is so darn easy, and so delicious. And the best part? It’s made entirely in one pot and in under 10 minutes.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Course Main Course, Side Dish

Cuisine India, Kashmiri

Servings 6

Ingredients

  

• 12.6 oz paneer  (haldiram brand or preferred brand or homemade)
• 2.4 pounds zucchini (4 zucchinis) (7 cups chopped)
• 5 tbsp oil of choice
• 1/3 tsp asafoetida    (heeng)
• 1 tsp cumin seeds    (jeera)
• 2 whole cloves   (laung)
• 1 whole black cardamom pods    (kali elaichi)
• 2 green cardamom pods (hari elaichi)
• 1 tbsp salt
• 1/2 tbsp ground turmeric    (haldi)
• 1/2 tbsp  ground ginger   (sonth)
• 1 tbsp ground fennel   (saunf powder)
• 1 tsp ground cumin   (jeera powder)
• 1 and 1/4 cup water
• 3 serrano peppers  (hari mirch, optional)

Instructions

 

Prep

• Rinse the medium sized zucchini to remove any dirt. Chop off the stem and blossom end with a sharp knife. Peel the skin. Cut the zucchini into round circles about 1/2 inch thick. You can cut each round into half or leave it as a circle.
• Chop the paneer into 2-3 inch cubes. Rinse and 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, black and green cardamom pods. Stir and let it sauté for a minute until the cumin seeds splutter.
• Add the chopped zucchini and salt and sauté well for about 2 to 3 minutes until the zucchini softens slightly. Stir intermittently. Furthermore, after the softening of the Zucchini add in ground turmeric, ground ginger, and ground fennel, and ground cumin.
• Next add in 1 and 1/4 cup water and mix well. Finally add in the paneer. Stir well so that the spices and paneer are well mixed.
• 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 add the slit Serrano peppers. This dish is supposed to be soupy. If you like it to be less soupy you can select sauté and reduce the soup. Finally, transfer in a serving bowl. Moreover, serve over steamed rice.

Notes

The whole spices (cardamom pods and cloves can be discarded, they don’t need to be consumed).

Keyword Easy Instant Pot Paneer, Instant Pot Kashmiri Paneer, Instant Pot Paneer Zucchini, Instant Pot Zucchini, Kashmiri Aal, Paneer Zucchini, Zucchini Curry Instant Pot