Kashmiri Paneer Aloo – Instant Pot Paneer Potato Curry
I love paneer so much. And, with this recipe Kashmiri Paneer Aloo – Instant Pot Paneer Potato Curry I want everyone to appreciate how awesome paneer is. A quick and easy take on paneer, this recipe skips frying the paneer. And guess what, no chopping or pureeing onions or tomatoes, since this recipe doesn’t use them. That makes it a winner in my house.
Equipment
- Electric Pressure Cooker
Ingredients
- 4 tbsp oil of choice
- 1 yukon gold potato (medium) (6.6oz)
- 180 gms paneer (1/2 pack of 12.8 oz Haldiram paneer) (6.4 oz)
- 3 whole cloves (laung)
- 2 whole green cardamom pod (hari elaichi)
- 1 cinnamon stick 2 inch piece (dalchini)
- 1/2 tsp cumin seeds (jeera)
- 1 whole black cardamom pod (kali elaichi)
- 3/4 cup water
- 3/4 tsp ground turmeric (haldi)
- 1/2 tsp ground ginger (sonth)
- 1 tsp ground fennel (saunf powder)
- 1/2 tsp ground cumin (jeera powder)
- 1/2 tsp salt
- 1/2 tsp garam masala
- 1/2 cup milk (either whole or low fat)
- 1 serrano pepper, small, whole (for garnish) optional
Instructions
Prep
- The paneer needs to be chopped into 4-inch by 3-inch cubes. For half the pack of paneer, I had about 6 pieces of paneer.
- The potato needs to be rinsed, peeled and sliced into 1.5-inch thick rounds.
Cook
- Select sauté on the instant pot and adjust to normal. Next, add oil to the pot.
- When the oil is hot add in potatoes to the pot and let them sauté for 5 minutes until they brown. Keep turning them every 2 minutes to make sure they don’t stick to the pot.
- After 5 minutes are up, add in paneer. Further, move the potatoes to the side in the pot and add in cloves, green cardamom pods, cinnamon stick, cumin seeds, and black cardamom pod.
- Quickly add in 3/4 cup water, ground turmeric, ground ginger, ground fennel, ground cumin, salt, garam masala and stir gently, without breaking the potatoes or the paneer.
- Close the lid and select manual/high pressure for 3 minutes. When cooking is complete, quick release the pressure and open the lid.
- Further, add in milk and stir well. Select sauté and let the milk come to a boil and press cancel. Finally, transfer the cooked dish in a serving bowl, granish with serrano pepper and serve over steamed rice.
Notes
- Typically Kashmiri's deep fry the paneer and potatoes before making this curry. I have sautéed the potatoes in the pot and eliminated frying/sautéing the paneer.
- If you prefer them deep fried please deep fry them separately in a wok and follow the remaining steps.
- The whole spices (cardamom pods, cinnamon stick, and cloves can be discarded, they don't need to be consumed).