Instant Paneer Curry - New Way in Cooker

Step 1: Prepare the gravy base

Heat 2 tbsp oil in a pressure cooker. Add 1 tsp cumin and sauté until aromatic. Add 6 cloves garlic and 3 sliced onions. Sauté well until the onion shrinks, changes color, and turns golden brown.

Step 2: Add spices to the base

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

Step 3: Cook tomatoes

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

Step 4: Pressure cook the base

Add 1 cup water and mix well. Close the lid of the pressure cooker and cook for 4 whistles.

Step 5: Mash the gravy

Once the pressure is released, open the cooker. The ingredients should be cooked well and have a mushy texture. Mash the mixture smooth using a potato masher. The gravy base is now ready.

Step 6: 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 7: Combine and simmer

Add the fried paneer and capsicum to the gravy in the cooker. Add 1 inch ginger (julienned), 1 tsp crushed kasuri methi, and 2 tbsp chopped coriander. Mix gently. Cover and simmer for 2 minutes for the flavors to absorb.

Step 8: Serve

The instant paneer curry is ready. Serve hot.

• Mash the cooked gravy base thoroughly for a smooth texture.

• Simmer the curry for 2 minutes after adding paneer and capsicum to allow the flavors to meld beautifully.