Step-by-Step Instructions

1. 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.

2. 2.Sauté Onions

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 8.Serve Instant Paneer Curry

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