Step-by-Step Instructions

1. 1.Heat Oil

   Heat 2 tbsp oil in a pressure cooker.

2. 2.Sauté Cumin

   Add 1 tsp cumin and sauté until it turns aromatic.

3. 3.Sauté Garlic

   Add 6 cloves garlic and sauté for 1 minute.

4. 4.Sauté Onions

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

5. 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.

6. 6.Sauté Tomatoes

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

7. 7.Add Water and Mix

   Add 1 cup water and mix well.

8. 8.Pressure Cook

   Close the pressure cooker lid and cook for four whistles.

9. 9.Mash Gravy

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

10. 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.

11. 11.Combine with Gravy

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

12. 12.Add Fresh Ingredients

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

13. 13.Simmer for Flavors

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

14. 14.Serve

    Mix gently and serve the instant paneer curry.