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Texas Caviar
Pea and Paneer Curry
| By : |
This is a very traditional, very comforting dish for many who grew up in India. Once you taste it, you’ll see why: the creamy cheese, the tang of the tomatoes and onions in the sauce, the bright green peas that pepper it. It’s a feast for the eyes as well as the taste buds. You can also use frozen paneer, found in the freezer section of most Indian grocery stores
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4 servings
|
Ingredients
- 1 1/2 cups finely chopped onions
- 1 cup finely chopped tomatoes
- 3/4 cup Water
- 2 tbsp vegetable oil
- 1 tbsp minced fresh ginger
- 1 tbsp minced Garlic
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp cayenne pepper
- 1 cup chopped paneer soft Indian cheese, or firm tofu if you are dairy-free
- 1/4 cup heavy cream or full-fat coconut milk
- 1/4 cup chopped fresh cilantro or parsley
- 12 oz frozen peas
1 package
Ingredients
|
Instructions
- In the Instant Pot, combine the onions, tomatoes,
1/4 cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine. - Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure.
- Select SAUTÉ. Add the remaining 1/2 cup water, the paneer, cream, cilantro, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Select CANCEL.
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre’s incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre’s recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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Great tasting dish and fast. Very healthy. I didnt have paneer but used firm tofu and served with brown rice. Yum
This is really good! I only put it 1/4 tsp of cayenne pepper and that was plenty to heat it up. I regret not getting some naan bread to go with it. I will make this again.
This is the second curry I have made from the recipes on the app. I found it to be bland, except for the cayenne, only used 1/2. Realized there is no salt in the recipe.
in the ingredients it calls for “2 vegetable oil”. 2 what?
I agree about the cayenne…half of what the recipe calls for is sufficient. Delicious with basmati rice and samosas!
Seems recipe needs to elaborated properly , i tried and it turned out yo be not that great
Hi Warren,
2 Tbsp of oil.
Hi Meghatodi,
Thank you for the feedback. Elaborating can actually make the recipe appear more complicated then it actually is.
Instructions for this recipe are meant to be straight forward so none feel imitated to make this amazing dish. It is best to read all the ingredients and amounts needed, then the complete recipe instructions before cooking. This lets you know what you need to prep and have ready for each step. This is the reason it just mentions to add the required ingredients without mentioning the amount as it would add the the length of the step which can feel overwhelming to some. This recipe also list the ingredients in the order used to simplify the process.
Hi Karchick,
Depending on your palate for Indian spices you may need to increase the amount of spices mentioned.
This is because everyone’s palate is different and the recipes are typically designed to be enjoyed by many. It is difficult creating a dish that satisfy everyone palate and some will need adjusting to match theirs. Yes the recipe doesn’t call for salt but you can always season to taste at the end of cooking.
Fun fact: curry dishes themselves can vary depending on the region which is fascinating.
Hi Warren,
2 Tbsp of oil .