Paneer Coconut Masala - Instant Pot or Stovetop
Instant Pot Paneer Coconut Masala - an Asian inspired twist on the timeless Indian classic, this paneer in coconut gravy is a harmonious blend of coconut milk and tomato, all at once. The crisp bell peppers, baby corn, and onions give it a lovely freshness and make it the perfect curry dish! Enjoy this with paratha, naan bread or rice!
Ingredients
- 1 medium onion , chopped
- 3 tomatoes , finely chopped
- 1/2 inch ginger , minced
- 1 tsp garlic , minced
- 1 tsp green chili , finely chopped
- 2 cups paneer , diced
- 2 tbsp oil
- 1/4 cup tomato puree
- 1 tbsp butter
- 2 tbsp cashewnut paste
- 1/4 cup coconut milk
- 1/2 tsp all purpose flour , mix into coconut milk
- 1 tbsp tomato ketchup
- 1 tsp honey
- salt to taste
- 1/2 cinnamon stick
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 1/2 tsp red chilli powder
- 1/4 cup water
- 1 1/2 tsp coriander powder
- 1 tsp kasoori methi
- 1/2 tsp garam masala
- 1/4 cup red, green, orange peppers , diced
- 1/4 cup baby corn , chopped
Instructions
Instant Pot
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Switch the Instant Pot on sauté mode. Add oil, butter, cumin seeds, cinnamon stick, ginger, garlic and green chilies. Sauté for 1 minute.
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Add onions and sauté for 4-5 minutes till onions are translucent.
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Add cashew nut paste.
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Mix the coconut milk and flour so it doesn’t split. Put it in and sauté for 2 more minutes.
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Add chopped tomatoes, tomato purée, tomato ketchup, turmeric powder, red chili powder, coriander powder, kasoori methi and salt.
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Add in the water and mix everything together.
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Put the lid back on and cook on high pressure for 5 minutes. Make sure it is in the sealed position.
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Release the pressure with a towel, open the Instant Pot, and put it in sauté mode.
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Add in honey and garam masala. Also add in the paneer, baby corn, and bell peppers. Cover and saute it for a few more minutes, till the oil separates.
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Paneer Coconut Masala is ready! Enjoy it with roti, parantha, naan bread or rice.
Stove-Top
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Follow steps 1-6 from above in a saucepan over medium heat. Cover it and cook for 7-8 minutes till the oil separates. Make sure to keep stirring in between so that the curry doesn't stick to the pan.
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Add in honey and garam masala. Also add in the paneer, baby corn, and bell peppers. Cover and cook on medium heat for 2 more minutes. Paneer Coconut Masala is ready!
Recipe Video
Recipe Notes
- You can use ginger-garlic-chili paste in the recipe
- For stovetop recipe, you can add 1/4 cup extra water if the curry looks too dry.