Paneer Gobi In Instant Pot Video Cauliflower Paneer Curry Recipes

CAULIFLOWER PANEER CURRY

Steps:

• Select the saute mode on the instant pot and heat the oil. Now add the cumin seeds and fry for 30 seconds. Add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Make sure the onions are soft before moving to the next step. Add ginger garlic paste and saute for 45 seconds.
• Add the pureed tomato and cook till all the moisture is absorbed and tomato gets thick and the oil starts to ooze out.
• Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, tomato paste and salt. Coat the spices with the tomato mixture. If the pot gets too hot and the bottom is burning, cancel the saute mode or splash with some water.
• Add the coconut milk and mix it well.
• Add the cauliflower florets and mix them with all the spices. Add the paneer cubes and gently stir. Add a cup of water and gently deglaze the pan.
• Press cancel, secure the lid and adjust the vent to sealing position. cook on high for 2 minutes.
• After 2 minutes, do a quick release by moving the knob from sealing to vent. The curry will look little watery, but will thicken up in few minutes. You can also sauté for 2-3 minutes till the curry thickens slightly. Taste and adjust the seasoning. Finally add lemon juice and fresh coriander leaves.
• Let the curry rest for atleast 15 minutes before serving.
• Heat oil in a pan and add the cumin seeds. Let the cumin sizzle and then add the finely chopped onion. Cook till the onion turns soft
• Add the pureed tomato and cook till all the moisture is absorbed and tomato gets thick and the oil starts to ooze out.
• Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, tomato paste and salt. Coat the spices with the tomato mixture and cook for a minute.
• Add the cauliflower florest and coat with the masala mixture. Add a cup of water and cook for 10 minutes till cauliflower is soft to touch. Do not over cook.
• Add the paneer cubes and coconut milk and cook for few more minutes till the curry comes together. Taste and adjust the seasoning.
• Finally add some lemon juice and finely chopped coriander leaves.

PANEER GOBI IN INSTANT POT (VIDEO) | CAULIFLOWER PANEER CURRY

Steps:

• Start the Instant Pot & press the SAUTE buttom & set it on HIGH.
• Add oil. When hot add all the whole spices (From the list above). Allow them to sizzle for a few seconds.
• Next, add the onion paste , add salt & saute until the raw smell disappears.
• In the mean time make a paste by adding the tomatoes + ginger + garlic & green chilies (optional).
• Now, add the above paste to the Onion paste & saute until oil oozes out.
• In the mean time take all the dry masalas or spices in a dry bowl & dilute them with water. Mix & set aside.
• Next, add this diluted masala paste to the pot & saute until oil oozes out.
• Then, add the cauliflower florets. Mix everything very well.
• Now, add the yogurt & mix well for a few mins.
• Add enough water to just submerge the cauliflowers only by 30%. Refer the video.
• Throw in the Indian cottage cheese or paneer & mix well.
• Close the lid of the Instant Pot. Seal the Vent. And press the CANCEL button & then, press the PRESSURE COOK button. Choose the Normal pressure button & not the Less or High pressure button. Set it for just 2 mins. This will help to cook at low pressure.
• After 2 mins do a QUICK PRESSURE RELEASE. Open the lid & add the cilantro, ginger julienne & the garam masala powder. Mix well. Serve hot. Enjoy.

CAULIFLOWER, PANEER & PEA CURRY

Steps:

• Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in the garlic and curry paste, then pour in the passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender.
• Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins. Stir through most of the coriander and garnish with the rest. Serve with basmati rice or naan bread, raita or your favourite chutney.