Zucchini Paneer Curry – Instant Pot Kashmiri Curry
This Zucchini Paneer Curry – Instant Pot Kashmiri Curry is the BEST! It’s flavorful, delicious and so easy to make! Perfect for a side dish. Made using simple spices, this recipe is so darn easy, and so delicious. And the best part? It’s made entirely in one pot and in under 10 minutes.
Rinse the medium sized zucchini to remove any dirt. Chop off the stem and blossom end with a sharp knife. Peel the skin. Cut the zucchini into round circles about 1/2 inch thick. You can cut each round into half or leave it as a circle.
Chop the paneer into 2-3 inch cubes. Rinse and 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, black and green cardamom pods. Stir and let it sauté for a minute until the cumin seeds splutter.
Add the chopped zucchini and salt and sauté well for about 2 to 3 minutes until the zucchini softens slightly. Stir intermittently. Furthermore, after the softening of the Zucchini add in ground turmeric, ground ginger, and ground fennel, and ground cumin.
Next add in 1 and 1/4 cup water and mix well. Finally add in the paneer. Stir well so that the spices and paneer are well mixed.
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 add the slit Serrano peppers. This dish is supposed to be soupy. If you like it to be less soupy you can select sauté and reduce the soup. Finally, transfer in a serving bowl. Moreover, serve over steamed rice.