Prep Time: 20 minutes
Cook Time: 15 minutes
16 oz paneer (Indian cottage cheese), cut into cubes
1 cup plain yogurt
2 tablespoons tandoori masala
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon paprika
1 teaspoon garam masala
1 tablespoon oil
1 large onion, finely chopped
2 medium-sized tomatoes, pureed
1 green bell pepper, cut into chunks
1 cup water
Salt to taste
Fresh cilantro leaves for garnish
In a mixing bowl, combine yogurt, tandoori masala, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, paprika, and salt. Mix well to make a marinade.
Add paneer cubes to the marinade and gently mix until all the paneer cubes are coated. Let it marinate for at least 15 minutes. Set the Instant Pot to sauté mode and heat oil. Add chopped onions and sauté until golden brown.
Add tomato puree to the pot and cook for a couple of minutes, stirring occasionally. Add marinated paneer cubes along with the marinade to the pot.
Sauté for 2-3 minutes until the paneer starts to get slightly browned. Add bell pepper chunks and mix well. Pour water into the pot and give it a good stir. Cancel the sauté mode and secure the lid of the Instant Pot.
Select the manual/pressure cook mode and set it to high pressure. Cook for 5 minutes.
Once the Cook Time is over, allow the pressure to release naturally for 5 minutes, then release the remaining pressure manually.
Open the lid and sprinkle garam masala over the curry and mix gently. Garnish with fresh cilantro leaves before serving.