Instant Paneer Curry - Cooker Style

Step 1: Heat Oil

Heat 2 tbsp oil in a pressure cooker.

Step 2: Sauté Cumin

Add 1 tsp cumin and sauté until it turns aromatic.

Step 3: Sauté Garlic

Add 6 cloves garlic and sauté for 1 minute.

Step 4: Sauté Onions

Add 3 sliced onions and sauté well until the onion shrinks, changes color, and turns golden brown.

Step 5: Add Spices

Add 0.5 tsp turmeric, 1 tsp chilli powder, 0.5 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, and 1 tsp salt. Sauté on low flame until the spices turn aromatic.

Step 6: Sauté Tomatoes

Add 3 chopped tomatoes and sauté for 2 minutes until the tomatoes soften slightly.

Step 7: Add Water and Mix

Add 1 cup water and mix well.

Step 8: Pressure Cook

Close the pressure cooker lid and cook for four whistles.

Step 9: Mash Gravy

Release the pressure, open the lid, and mash the cooked mixture smooth to create the gravy.

Step 10: Prepare Paneer and Capsicum

In a separate pan, heat 1 tbsp butter. Add 12 paneer cubes and half cubed capsicum. Sauté for 1 minute until the capsicum shrinks slightly.

Step 11: Combine with Gravy

Transfer the sautéed paneer and capsicum to the prepared gravy in the pressure cooker.

Step 12: Add Fresh Ingredients

Add 1 inch ginger (julienned), 1 tsp crushed kasuri methi, and 2 tbsp chopped coriander.

Step 13: Simmer for Flavors

Cover the pressure cooker (without the weight) and simmer for 2 minutes to allow the flavors to absorb.

Step 14: Serve

Mix gently and serve the instant paneer curry.

• Ensure onions are sautéed until golden brown for best flavor.

• Mash the gravy well for a smooth consistency.

• Sauté paneer and capsicum briefly to retain texture.

• Add green peas for Matar Paneer.

• Adjust spice levels to your preference.

• Use cream instead of butter for a richer taste.