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Recipe Category: Curry
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Pea Paneer Curry Slow Cooker Recipe
Ingredients
Serves 4
Active Time 10 minutes
Pressure/Manual (High); Saute Natural/Quick Release
- 1½ cups finely chopped onions
- 1 cup finely chopped tomatoes
- ¾ cup water
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon ground turmeric
- 1 teaspoon Garam Masala
- 1 teaspoon cayenne pepper
- 1 cup chopped paneer (soft Indian cheese) or firm tofu (if you are dairy-free)
- ¼ cup heavy cream or full-fat coconut milk
- ¼ cup chopped fresh cilantro or parsley
- 1 (12-ounce) package frozen peas
Method
- In the Instant Pot, combine the onions, tomatoes, ¼ 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 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 SAUTE
- Add the remaining ½ cup water, the paneer, cream, cilantro, and peas
- Cook, stirring occasionally, until heated through, 5 to 8 minutes
- Select CANCEL
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