Ingredients
Equipment
Method
Prep
- Dice the paneer to 1/2-inch cubes.
- Chop the serrano peppers, and cilantro finely.
- Grate the onions finely.
- Puree the tomatoes.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add cumin seeds.
- When the cumin seeds splutter add grated onions, serrano peppers, and ginger. Stir occasionally to prevent the onions from burning.
- When the onions turn golden in roughly 2 to 4 minutes add Kashmiri chili powder, ground cumin, ground coriander, ground turmeric, and salt. Stir well.
- Then add the tomato puree. Using an immersion blender blend the spices, onions and tomato puree until it becomes smooth. Let the tomatoes sauté for 2 minutes until the raw tomato odor is eliminated and the oil separates.
- Add paneer, peas and water. Stir gently. Add garam masala, whole spices (cloves, black cardamom, green cardamom, and cinnamon stick).
- Press cancel. Secure the lid on and select manual/high pressure for 2 minutes. When done quick release the pressure. Add heavy whipping cream and stir. Transfer to a serving bowl. Garnish with cilantro. Serve with tortillas or naan (Indian flat-bread).
Notes
- On a scale of 1 to 5, in terms of spice levels, I would place it at 3.5.
- If you cannot handle heat, I would recommend reducing or eliminating the Serrano peppers.