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Paneer Cabbage Curry – Instant Pot Kashmiri Paneer Cabbage

Today’s Paneer Cabbage Curry – Instant Pot Kashmiri Paneer Cabbage is inspired from Kashmiri cuisine. Kashmiri pandits make yellow paneer and I coupled it with cabbage.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Indian, Kashmiri, North Indian
Servings 6


  • Pressure Cooker




  • Chop the paneer into 2-inch cubes.
  • Rinse and peel and discard and torn pieces of cabbage. Cut the ribbons into 4 to 5 inch cubes. Slit the serrano peppers but keep them intact.


  • Select sauté on the Instant Pot and adjust to normal. Add oil to the pot. When the oil is hot, add asafoetida, cumin seeds, cloves, bay leaf, and black cardamom. Stir and let it sauté for a minute.
  • Next add in chopped cabbage and Let the cabbage sauté for 3 to 4 minutes. Moreover, keep stirring.
  • Further, add ground turmeric, ground ginger, ground fennel, ground cumin, salt and stir well. Next add in water.
  • Add paneer. Stir gently, and press cancel. Seal the pot and select manual/high pressure for 3 minutes.
  • When cooking is complete, use quick pressure release to depressurize. Open the lid and select sauté, add milk and garam masala. Add the slit Serrano peppers. Stir well.
  • Let it sauté for 2 minutes until it comes to a boil. This dish is meant to be slightly soupy.
  • Transfer in a serving bowl. Discard the bay leaf. Serve over steamed rice.


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