Instant Pot Paneer Curry

A one pot, super creamy mildly spiced paneer curry that’ll take your curry night to the next level. This is very simple to make and so delicious plus a great first curry to introduce spices to babies.

I did this curry in my Instant Pot. You can also make this is in a regular pan.


1. 300 grams paneer, chopped into chunks of triangles

2. 1 large onion, roughly chopped

3. 3 fresh tomatoes, roughly chopped

4. 1 clove of garlic

5. A small piece of ginger

6. Dry spices: 2 cardamoms, a bay leaf, a piece of cinnamon, 1 tsp fennel seeds and 2 cloves

7. 1 tsp Turmeric

8. 2 green chillies, optional. Can replace it with mildly spiced chilli powder

9. 1/2 red pepper, thinly sliced, optional

10. 4 tbsp butter

11. 1/2 cup thick cream

12. Salt to taste

13. 1 tsp garam masala

14. 1/4 cup cashews, soaked in water


1. In Instant pot, use sauté function. Heat 2 tbsp butter and fry dry spices until fragrant.

2. Add in ginger, garlic and onion and sauté for 2 minutes.

3. Throw in the tomatoes, cashews, chillies, turmeric and salt. Add some water if it starts there’s charring on the vessel.

4. Set it to pressure cook mode for 2 minutes and once the cooking process is done, the pressure settle. Once ready, blend it to a super smooth purée.

5. Set it to sauté function again. Add in the paneer, cream, garam masala and chopped red peppers.

6. After it comes to a nice boil, add in the remaining butter. Serve with rice or roti.

Curries Instant Pot Lunch and Dinner

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