Instant Paneer Curry (New Way in Cooker PANEER SABZI)
Summary
- This recipe demonstrates a quick and easy method to prepare a delicious paneer curry in a pressure cooker. It involves sautéing onions and garlic, adding spices, tomatoes, and then pressure cooking with paneer and capsicum to create a flavorful sabzi. This method simplifies the cooking process, making it perfect for a quick and satisfying meal.
All Ingredients - Main Ingredients
- Oil 2 tbsp
- Cumin 1 tsp
- Garlic 6 cloves
- Onion 3 sliced
- Turmeric half tsp
- Chilli Powder 1 tsp
- Cumin Powder half tsp
- Coriander half tsp
- Garam Masala 1 tsp
- Salt to taste
- Tomato 3 chopped
- Water 1 cup
- Butter 1 tbsp
- Paneer 12 cubes
- Capsicum half, cubed
- Ginger 1 inch
- Kasuri Methi 1 tsp, crushed
- Coriander 2 tbsp, chopped
Tools You'll Need
- Pressure cooker
- Pan
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Cumin and Garlic
In a pressure cooker, heat 2 tablespoons of oil. Add 1 teaspoon of cumin and until it turns aromatic. Then, add 6 cloves of garlic and for .
Step 2: Sauté Onions
Add 3 sliced onions to the cooker and 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. on low flame until the spices turn aromatic.
Step 4: Add Tomatoes and Water
Add 3 chopped tomatoes and for 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. for 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 , 1 teaspoon of crushed kasuri methi, and 2 tablespoons of chopped coriander. Mix gently. Cover the cooker (without pressure) and for 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.
Pro Tips
• 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.
Variations
• 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.
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