Ingredients
Equipment
Method
Prep
- Chop the thawed paneer into 2-inch cubes. In thickness they need to be about 1/4th inch thick. I chopped it horizontally and vertically and got 16 pieces out of 1 block of paneer.
- Puree 3 small tomatoes (roughly 1 cup pureed).
Cook
- First, select sauté on the Instant Pot and adjust to normal. Next, add oil to the pot.
- When the oil is hot, add in asafoetida, cumin seeds, cloves, bay leaf, black cardamom pods, green cardamom pods, and cinnamon stick. Stir and let it sauté for a few minutes until the cumin seeds splutter.
- Then add in pureed tomato and it sauté for 4 minutes until the oil separates.
- Then add Kashmiri chili powder, ground ginger, ground fennel, ground cumin, salt and give it a good stir.
- Further, add in ½ cup water, and paneer. Additionally make sure the spices coat the paneer well without breaking the paneer. Press cancel.
- Once all the ingredients are in, seal the pot and select manual/high pressure for 3 minutes.
- Finally, when cooking is complete, use quick pressure release to depressurize. Transfer to a serving bowl, discard the bay leaf and serve over steamed rice or with naan/roti.
Notes
- Kashmiri’s typically deep fry the paneer. I have eliminated that step. Please feel free to deep fry if you’d like.
- If you choose to deep fry please fry the paneer until it turns golden brown. Drain the excess oil on a napkin. After that follow the steps of adding oil and the whole spices.
- This dish is not supposed to be very soupy. If you like it soupy please add 3/4 cup water instead of 1/2 cup.
- This dish is not very spicy. On a scale of 1 to 5, I would place it at 2.5. Kashmiri chili powder is not very spicy and it imparts a bright red color to the dish.
- The whole spices (cardamom pods, cinnamon stick, cloves, bay leaf, can be discarded, they don't need to be consumed).