Instant Pot Vegan Kadai Paneer Recipe

Ingredients

• 12 oz (360 g) paneer
• 3/4 cup sliced yellow onion
• 3/4 cup sliced green bell pepper
• For Marinade:
• 1/4 cup (60 ml) coconut cream
• 1/2 tablespoon grated ginger
• 1/2 tablespoon minced garlic
• 2 teaspoons mild red chili powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• 1 tablespoon freshly squeezed lime juice
• To Make the Sauce:
• 3 tablespoons olive oil, divided
• 1 cup chopped yellow onion
• 1/2 tablespoon grated ginger
• 1/2 tablespoon minced garlic
• 4 medium tomatoes, sliced
• 15 cashews
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) coconut cream
• 1 tablespoon dried fenugreek leaves (substitute an equivalent amount of mustard seed in lieu of fenugreek seed)
• chopped cilantro
• Spices for Sauce:
• 1/2 teaspoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt

Instructions

To Marinate the Paneer:

In a large mixing bowl, combine all ingredients for the marinade. Mix well.

Stir in paneer, onions, and green bell pepper. Mix well to coat paneer and vegetables with marinade. Cover and refrigerate for 15-30 minutes.

Heat 2 tablespoons oil in an electric instant pot turned to the sauté mode.

Add marinated paneer and vegetables (reserve the marinade) to hot oil and cook, stirring occasionally, until lightly browned, for about 2 minutes. Remove browned paneer and vegetables form the cooker and set aside.

Add remaining oil to the pot. Stir in chopped onions, garlic, and grated ginger. Sauté, stirring occasionally, for a further 3 minutes.

Stir in tomatoes, spices, and cashews. Mix well.

Pour in water and deglaze the pan, scrapping all browned bits form the bottom of the cooker.

Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Using an immersion blender, blend the mixture until smooth. Add roasted paneer and vegetables, then stir in coconut cream, spiced, and reserved marinade. Stir well and sauté for 2 more minutes.

Garnish with chopped cilantro.