Mushroom Paneer Bell Pepper – Instant Pot Mushroom

Shilpa

Mushroom Paneer Bell Pepper – Instant Pot Mushroom

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.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 4

Course: Main Course, Side Dish

Cuisine: Indian, North Indian

Ingredients Equipment Method Notes

Ingredients

4 tbsp oil of choice
1/2 tsp cumin seeds (jeera)
1 whole black cardamom pod (kali elaichi)
2 whole cloves (laung)
1/2 onion (1/2 cup chopped)
1 tsp ginger garlic paste (either freshly minced in equal quantities or store bought)
1/2 tbsp kashmiri chili powder
1/2 tsp ground cumin (jeera powder)
1 tbsp ground coriander (dhaniya powder)
1/2 tsp ground turmeric (haldi)
1/4 tsp garam masala
1 tsp salt
1/2 cup water (divided)
1 and 1/2 tomatoes (3/4 cup pureed)
8 oz white button mushrooms sliced into 2 halves)
1/2 bell pepper (red) (1 cup diced)
6 oz paneer (half of a 12 oz pack) (chopped to 1/2 inch cubes)
1/4 cup cilantro leaves (fresh and finely chopped)

Equipment

Instant Pot

Method

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).

Notes

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