Pea and Paneer Curry
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
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1 1/2cups finely chopped onions
  • 1cup finely chopped tomatoes
  • 3/4cup Water
  • 2tbsp vegetable oil
  • 1tbsp minced fresh ginger
  • 1tbsp minced Garlic
  • 1tsp ground turmeric
  • 1tsp garam masala
  • 1tsp cayenne pepper
  • 1cup chopped paneersoft Indian cheese, or firm tofu if you are dairy-free
  • 1/4cup heavy creamor full-fat coconut milk
  • 1/4cup chopped fresh cilantro or parsley
  • 12oz frozen peas1 package
  1. 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.
  2. 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.
  3. 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.