Step-by-Step Instructions

1. 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.

2. 2.Sauté Onions

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

3. 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.

4. 4.Cook Tomatoes

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

5. 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.

6. 6.Mash Gravy

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

7. 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.

8. 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.

9. 9.Serve Instant Paneer Curry

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