Prep Time: 20 minutes
Cook Time: 30 minutes
200g paneer (Indian cottage cheese), cubed
1 bell pepper, cubed
1 onion, cubed
2 tomatoes, pureed
2 cloves garlic, minced
1-inch ginger, grated
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder
2 tablespoons oil
Salt to taste
Fresh coriander leaves, for garnish
In a bowl, combine paneer cubes, bell pepper, onion, ginger-garlic paste, turmeric powder, garam masala, red chili powder, and salt.
Mix gently and let it marinate for 10 minutes. Heat 1 tablespoon of oil in a pan and shallow fry the marinated paneer and vegetable mixture until slightly browned. Set aside. In the Instant Pot, heat the remaining oil using the Sauté mode.
Add cumin seeds, ginger, garlic, and onions. Sauté until onions turn translucent. Add pureed tomatoes, turmeric powder, garam masala, red chili powder, and salt. Cook for 2 minutes. Add the shallow fried paneer and vegetable mixture to the sauce. Mix well.
Close the Instant Pot lid, set the pressure valve to Sealing, and select the Manual mode for 10 minutes.
Once cooking is complete, let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
Open the lid, garnish with fresh coriander leaves, and serve hot with rice or naan.