Kashmiri Yellow Paneer – Instant Pot Paneer Curry with Milk

Shilpa

This Instant Pot Kashmiri Paneer – Paneer Curry Turmeric & Milk recipe is my go-to on hectic days.

I love this recipe so much because it’s undemanding and super quick to make.

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Prep Time 5

Cook Time 20

Total Time 25

Servings: 6

Course: Main Course, Side Dish

Cuisine: Indian, Kashmiri

Prep

Chop the paneer into mid-size cubes, 2 inch by 2 inch. In thickness they need to be about 1/4^th inch thick.

Cook

Select sauté on the instant pot and adjust to normal. Next, add 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.
Then add ground turmeric, ground ginger, ground fennel, ground cumin, salt and 1/4 cup water. Again, give it a good stir.
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.
Select sauté, add ½ cup milk, garam masala, and caraway seeds, and bring it to a boil. Press cancel once the curry starts boiling.
Transfer the cooked dish in a serving bowl and serve over steamed rice. Discard the bay leaf.

The whole spices (cardamom pods, bay leaf, cinnamon stick, cloves, can be discarded, they don't need to be consumed).