Step-by-Step Instructions

1. 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.

2. 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.

3. 3.Cook tomatoes

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

4. 4.Pressure cook the base

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

5. 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.

6. 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.

7. 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.

8. 8.Serve

   The instant paneer curry is ready. Serve hot.