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!
Switch the Instant Pot on sauté mode. Add oil, butter, cumin seeds, cinnamon stick, ginger, garlic and green chilies. Sauté for 1 minute.
Add onions and sauté for 4-5 minutes till onions are translucent.
Add cashew nut paste.
Mix the coconut milk and flour so it doesn’t split. Put it in and sauté for 2 more minutes.
Add chopped tomatoes, tomato purée, tomato ketchup, turmeric powder, red chili powder, coriander powder, kasoori methi and salt.
Put the lid back on and cook on high pressure for 5 minutes. Make sure it is in the sealed position.
Release the pressure with a towel, open the Instant Pot, and put it in sauté mode.
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.
Paneer Coconut Masala is ready! Enjoy it with roti, parantha, naan bread or rice.
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.
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!