Instant Paneer Curry (New Way in Cooker PANEER SABZI)

Step 1: Sauté Cumin and Garlic

In a pressure cooker, heat 2 tablespoons of oil. Add 1 teaspoon of cumin and sauté until it turns aromatic. Then, add 6 cloves of garlic and sauté for 1 minute.

Step 2: Sauté Onions

Add 3 sliced onions to the cooker and sauté well until they shrink, change color, and turn golden brown.

Step 3: Add Spices

Add half a teaspoon of turmeric, 1 teaspoon of chilli powder, half a teaspoon of cumin powder, half a teaspoon of coriander, 1 teaspoon of garam masala, and salt to taste. Sauté on low flame until the spices turn aromatic.

Step 4: Add Tomatoes and Water

Add 3 chopped tomatoes and sauté for 2 minutes until they soften slightly. Then, add 1 cup of water and mix well.

Step 5: Pressure Cook the Gravy Base

Close the pressure cooker lid and cook for 4 whistles. Once the pressure is released, open the lid. The mixture should be cooked well and have a mushy texture. Mash it smooth to form the gravy base.

Step 6: Prepare Paneer and Capsicum

In a separate pan, heat 1 tablespoon of butter. Add 12 cubes of paneer and half a 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 pressure cooker. Then, add 1 inch of ginger juliennes, 1 teaspoon of crushed kasuri methi, and 2 tablespoons of chopped coriander. Mix gently. Cover the cooker (without pressure) and simmer for 2 minutes to allow the flavors to absorb.

Step 8: Serve Instant Paneer Curry

The Instant Paneer Curry is now ready. Serve hot with roti, naan, or rice.

• Adjust chili powder to your spice preference.

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

• Mashing the gravy well after pressure cooking ensures a smooth texture.

• Sautéing paneer and capsicum separately adds texture and prevents them from becoming mushy during pressure cooking.

• Add other vegetables like peas or mushrooms for variety.

• For a creamier texture, add a tablespoon of fresh cream or cashew paste at the end.

• Replace paneer with tofu for a vegan option.