Step 1: Sauté Cumin and Garlic

Heat 2 tbsp oil in a pressure cooker. Add 1 tsp cumin and sauté until it turns aromatic. Then, add 6 cloves garlic and sauté for 1 minute.

Step 2: Sauté Onions

Add 3 sliced onions and sauté well until they shrink and turn golden brown, indicating they are cooked through.

Step 3: Add Spices

Introduce ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp garam masala, and 1 tsp salt. Sauté these spices on a low flame until they become aromatic.

Step 4: Cook Tomatoes

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

Step 5: Pressure Cook Gravy Base

Pour in 1 cup water and mix everything well. Cover the pressure cooker and cook for 4 whistles to ensure all ingredients are tender.

Step 6: Mash Gravy

Once the pressure is released and the cooker is opened, mash the cooked mixture smooth to form a consistent gravy base.

Step 7: Fry Paneer and Capsicum

In a separate pan, melt 1 tbsp butter. Add 12 paneer cubes and ½ cubed capsicum. Sauté for 1 minute until the capsicum shrinks slightly and the paneer is lightly golden.

Step 8: Combine and Simmer

Transfer the fried paneer and capsicum into the gravy. Add 1 inch ginger (julienned), 1 tsp crushed kasuri methi, and 2 tbsp chopped coriander. Cover and simmer for 2 minutes to allow the flavors to meld and absorb.

Step 9: Serve Instant Paneer Curry

The instant paneer curry is now ready to be served hot with rice or bread.

• Adjust the amount of chili powder to suit your spice preference.

• Ensure onions are sautéed until golden brown for a rich flavor base.

• Mash the cooked onion-tomato mixture thoroughly for a smooth gravy texture.

• For a richer curry, add a tablespoon of fresh cream at the end.

• Incorporate other vegetables like green peas or mushrooms along with capsicum.

• For a smoky flavor, char the capsicum slightly before adding to the curry.