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Kashmiri Tamatar Paneer - Tomato Kashmiri Paneer Curry

Shilpa
This Kashmiri Tamatar Paneer - Tomato Kashmiri Paneer Curry is an ideal, effortless side dish for any type of meal, whether it’s weeknight dinners, weekday dinners or holiday meals.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Indian Food, Kashmiri, North Indian
Servings 4

Equipment

  • Pressure Cooker Electric

Ingredients
  

Instructions
 

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.
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