Paneer and Bell Pepper - Restaurant Style in the Instant Pot
An easy restaurant style paneer recipe made in the instant pot.
Equipment
- Electric Pressure Cooker
Ingredients
- 4 tbsp oil of choice
- 1 tsp cumin seeds (jeera)
- 1/2 tsp onion finely chopped (3/4 cup chopped)
- 1 tbsp ginger garlic paste (either freshly minced in equal quantities or store bought)
- 1 tbsp kashmiri chili powder
- 1/2 tsp ground cumin (jeera powder)
- 1 tbsp ground coriander (dhaniya powder)
- 1/4 tsp ground turmeric (haldi)
- 1/2 tsp garam masala
- 3/4 cup water (divided)
- 1 and 1/2 tomato pureed (3/4 cup pureed)
- 3/4 tsp salt
- 6 oz paneer (half of a 12 oz pack) (chopped to 3 inch cubes)
- 1 and 1/2 red bell-peppers chopped to 3 inch cubes (2 cups chopped)
- 1/2 tsp dried mint leaves
- 1/4 cup cilantro leaves (fresh and finely chopped)
Instructions
Prep
- Rinse, and dice the bell-peppers to 3-inch cubes. Dice the paneer to 3-inch cubes.
- Dice the onion and cilantro finely.
- Puree the tomatoes.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot. When the oil is hot add cumin seeds. When the cumin seeds splutter, add the diced 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, and garam masala). Add 1/2 cup water and give it a good stir. Let the spices saute for a minute or two.
- Then add pureed tomatoes. Let the tomatoes saute for a minute or two to let the raw tomato odor out. Give it a good stir. Add salt and give it a good stir.
- Add paneer, bell pepper, dried mint leaves, and 1/4 cup water. Stir gently.
- Press cancel. Secure the lid on and select manual/high pressure for 1 minute. When done quick release the pressure. Garnish with cilantro. Transfer to a serving bowl immediately. Serve with tortillas or naan (Indian flat-bread), or over steamed rice.