Instant Pot Kashmiri Paneer – Spicy Paneer Curry

Shilpa

Instant Pot Kashmiri Paneer – Spicy Paneer Curry

This Instant Pot Kashmiri Paneer – Spicy Paneer Curry is not difficult to prepare, paneer cubes are pan-fried until crispy, then cooked in a spicy and mouth watering sauce, ideal for a busy weeknight dinner. This dish is the embodiment of a one pot wonder!

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 6

Course: Main Course, Side Dish

Cuisine: Indian, Kahsmiri

Ingredients Equipment Method Notes

Ingredients

4 tbsp oil of choice (divided)
12 oz paneer
1/4 tsp asafoetida (heeng)
1 tsp cumin seeds (jeera)
3 whole cloves (laung)
1 dried bay leaf (tej patta)
2 whole black cardamom pod (kali elaichi)
2 whole green cardamom pod (hari elaichi)
1 cinnamon stick 2 inch piece (dalchini)
1/4 tsp ground turmeric (haldi)
1 tbsp kashmiri chili powder
1/2 tsp ground ginger (sonth)
1 tbsp ground fennel (saunf powder)
1 tsp ground cumin (jeera powder)
1/2 tsp salt
3/4 cup water (divided)
2 tbsp plain yogurt (either low fat or from whole milk) (at room temperature whisked well)

Equipment

Instant Pot

Method

Prep

Whisk room temperature yogurt well with a spoon.
Firstly, chop the paneer into mid-size cubes, 2 inch by 2 inch. In thickness they need to be about 1/4^th inch thick. Next in a pan on medium heat, add 2 tbsp oil. When the oil is hot add paneer cubes and pan fry them until crispy or until they change color. Transfer the pan-fried paneer to a plate.

Cook

Select sauté on the instant pot and adjust to normal. Next, add 2 tbsp 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.
Add ground turmeric, Kashmiri chili powder, ground ginger, ground fennel, ground cumin, salt and 1/4 cup water. Again, give it a good stir.
Add whipped yogurt and stir well. Let it saute for a minute.
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. Discard the bay leaf.
Transfer the cooked dish in a serving bowl and serve over steamed rice.

Notes

This dish is not very soupy. It has medium gravy. If you like it to be very soupy add 3/4 cup water instead of cup before hitting cancel and selecting manual. So the total water used will be 1 cup instead of 3/4 cup.
The whole spices (cardamom pods, cinnamon stick, cloves, bay leaf, can be discarded, they don't need to be consumed).