Instant Pot  Shahi Paneer

Instant Pot Shahi Paneer - This restaurant style exotic curry with cottage cheese is  not only exotic but one of the easiest Indian curries to ever make at  home. Perfect for special occasions, parties and potlucks. 

Oil | Onions Tomatoes On The Vine Raw Unsalted Cashews Bay Leaves | Green Cardamom Turmeric | Garam Masala Kashmiri Red Chili Powder Dried Fenugreek Leaves Salt | Table Cream Homemade Paneer Ginger | Garlic Cloves


Saute the bay leaves and cardamom until you smell an aroma. Add in turmeric power, kashmiri red chili powder, kasuri  methi, garam masala and coriander powder. Give it a stir.


Next, wait for 30 seconds and add the onions, tomatoes, soaked cashews or almonds, salt and water. Pressure cook for 8 minutes. Manual release. Remove the bay leaves and cardamom.


Blend the pressure cooked ingredients into a smooth runny sauce. Add table cream, coconut milk or vegan cream, cheese cubes and dried fenugreek leaves and saute for 3-5 minutes.


Garnish with cilantro and serve with Naan or Basmati Jeera Rice. Try this, it might just become your new favorite curry.