Pea Paneer Curry Slow Cooker Recipe

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

1. In the Instant Pot, combine the onions, tomatoes, ¼ cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne
2. Stir well to combine
3. Secure the lid on the pot
4. Close the pressure-release valve
5. Select MANUAL and set the pot at HIGH pressure for 5 minutes
6. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure
7. Select SAUTE
8. Add the remaining ½ cup water, the paneer, cream, cilantro, and peas
9. Cook, stirring occasionally, until heated through, 5 to 8 minutes
10. Select CANCEL

Full List of Curry Recipes
Full List of Instant-Pot Recipes