mushroom paneer bell pepper
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Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry

This Mushroom Paneer Bell Pepper – Instant Pot Mushroom Paneer Curry is an awesome vegetarian, an incredibly satisfying one pot meal: savory, appetizing, inviting, and not too heavy. This dish also makes excellent leftovers.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Keyword: Bellpepper mushroom, Easy Instant Pot Paneer, Indian Mushroom Curry, Instant Pot Mushroom Indian, Mushroom Paneer Curry, Paneer Capsicum Mushroom, Paneer Restaurant Style
Servings: 4
Author: Shilpa

Equipment

Ingredients

Instructions

Prep

  • Dice the paneer to 1/2-inch cubes. Slice the mushrooms into two halves.
  • Puree the tomatoes.
  • Chop the onions, and cilantro finely.
  • Dice the bell peppers into 3 inch cubes.

Cook

  • Select sauté on the instant pot and adjust to normal. Next, add oil to the pot. When the oil is hot add cumin seeds, black cardamom pod, and cloves.
  • Once the cumin seeds splutter add onions, and ginger garlic paste. Stir occasionally to prevent the onions from burning. When the onions turn golden in roughly 2 to 4 minutes add the spices (Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, garam masala, and salt), along with 1/4 cup water. Stir well.
  • Then add the tomato puree.  Let is sauté for 2 minutes until the raw tomato odor is eliminated and the oil separates.
  • Further, add in mushrooms, and bell pepper. Stir well.  Next, add in paneer and stir gently.
  • Finally add 1/4 cup water. Press cancel. Secure the lid on and select manual/high pressure for 3 minutes. When done quick release the pressure. Transfer to a serving bowl.
  • Garnish with cilantro. Serve with tortillas or naan (Indian flat-bread).