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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 dish! Enjoy this with paratha, naan bread or rice!

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!

Course Dinner, Lunch, Main Course
Cuisine Indian
Keyword coconut, curry, paneer
Custom Category Curries, Indian Main Course, Instant Pot Recipes, Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 219 kcal
Author Nidhi Bothra

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

  1. Switch the Instant Pot on sauté mode. Add oil, butter, cumin seeds, cinnamon stick, ginger, garlic and green chilies. Sauté for 1 minute.

  2. Add onions and sauté for 4-5 minutes till onions are translucent.

  3. Add cashew nut paste.

  4. Mix the coconut milk and flour so it doesn’t split. Put it in and sauté for 2 more minutes.

  5. Add chopped tomatoes, tomato purée, tomato ketchup, turmeric powder, red chili powder, coriander powder, kasoori methi and salt.

  6. Add in the water and mix everything together.
  7. Put the lid back on and cook on high pressure for 5 minutes. Make sure it is in the sealed position.

  8. Release the pressure with a towel, open the Instant Pot, and put it in sauté mode.

  9. 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.

  10. Paneer Coconut Masala is ready! Enjoy it with roti, parantha, naan bread or rice.

Stove-Top

  1. 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.

  2. 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.
Nutrition Facts
Paneer Coconut Masala - Instant Pot or Stovetop
Amount Per Serving
Calories 219 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 73mg3%
Potassium 269mg8%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 6g12%
Vitamin A 700IU14%
Vitamin C 17.7mg21%
Calcium 197mg20%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.