Instant Pot Paneer Pumpkin Curry Recipe – Easy Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Instant Pot Paneer Pumpkin Curry Recipe – Easy Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take forever to make. And let me tell you, this Instant Pot Paneer Pumpkin Curry is a total winner. It’s creamy, subtly sweet from the pumpkin, and packed with warming spices. I first made this when the weather started to cool down, and it instantly became a family favorite. Plus, the Instant Pot makes it unbelievably easy – seriously, minimal effort for maximum flavor!

Why You’ll Love This Recipe

This recipe is a game-changer for weeknight dinners. It’s quick, easy, and uses ingredients you likely already have in your pantry (or can easily find). The Instant Pot does all the heavy lifting, creating a rich and flavorful curry in just minutes. It’s also a fantastic way to sneak in some extra veggies! Honestly, who doesn’t love a cozy bowl of curry?

Ingredients

Here’s what you’ll need to make this delicious Paneer Pumpkin Curry:

• 14 ounce block paneer, cubed
• 2.5 cups water
• 15 ounce can pumpkin puree (about 425g)
• 16 ounce package frozen green peas (about 450g)
• 0.75 cup frozen onion masala (about 175ml)
• 1 tablespoon crushed kasoori methi
• 1.5 teaspoons salt
• 1 teaspoon pumpkin pie spice or garam masala
• 0.25 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, for a little heat!)
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Pumpkin Puree – Regional Variations & Benefits: You can use either American pumpkin puree (which is what I usually use) or Indian pumpkin puree (Kaddu). Indian pumpkin puree tends to be a bit less sweet and more fibrous, so you might want to add a touch of sugar if using that. Pumpkin is also fantastic for you – it’s loaded with Vitamin A and antioxidants!

Kasoori Methi – Flavor Profile: Kasoori Methi (dried fenugreek leaves) adds a unique, slightly bitter, and wonderfully aromatic flavor. It’s essential for that authentic Indian curry taste. You can find it at most Indian grocery stores, or online. Don’t skip it!

Frozen Onion Masala – Convenience & Alternatives: Frozen onion masala is a lifesaver for quick weeknight cooking. It’s pre-made, so you don’t have to spend time chopping and sautéing onions. If you can’t find it, you can substitute with about 1 cup of finely chopped onions sautéed in 1 tablespoon of oil until golden brown.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, add everything – paneer, water, pumpkin puree, frozen peas, onion masala, kasoori methi, salt, pumpkin pie spice (or garam masala), black pepper, and cayenne pepper (if using) – into your Instant Pot. Give it a good stir to make sure everything is nicely combined.
2. Now, secure the lid, making sure the pressure valve is closed. Cook on high pressure for just 1 minute. Yes, you read that right – one minute!
3. Once the cooking time is up, do a quick-release of the pressure. Be careful of the steam! Stir everything well.
4. Finally, garnish with fresh cilantro and serve hot. Doesn’t that smell amazing?

Expert Tips

• Don’t overcook the paneer! One minute on high pressure is perfect. Overcooking will make it rubbery.
• Adjust the seasoning to your liking. Taste and add more salt or spices as needed.
• For a creamier curry, you can add a tablespoon of cashew paste or coconut cream after pressure cooking.
• If your curry is too thick, add a splash of water. If it’s too thin, simmer it on sauté mode for a few minutes.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation – Tofu/Plant-Based Paneer: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water) or a plant-based paneer alternative.

Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients in your frozen onion masala to ensure it doesn’t contain any gluten.

Spice Level – Mild/Medium/Hot: Adjust the amount of cayenne pepper to control the heat. My family prefers a mild curry, so I usually skip it altogether. My friend, Priya, loves a fiery kick, so she adds up to half a teaspoon!

Festival Adaptation – Navratri/Diwali: This curry is perfect for festive occasions! During Navratri, you can skip the onion and garlic in the onion masala (or use a homemade version without them). For Diwali, it’s a lovely addition to your celebratory spread.

Serving Suggestions

This Paneer Pumpkin Curry is fantastic with:

• Steamed basmati rice (my go-to!)
• Warm naan bread (perfect for soaking up all that delicious sauce)
• Roti or chapati
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes really well! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

1. Can I use fresh pumpkin puree instead of canned?

Absolutely! You’ll need about 1.5 cups of fresh pumpkin puree. Just make sure to roast or steam the pumpkin until it’s tender, then blend it until smooth.

2. What is Kasoori Methi and where can I find it?

Kasoori Methi are dried fenugreek leaves. You can find them at most Indian grocery stores or online. It adds a unique flavor that you won’t want to skip!

3. Can this curry be made on the stovetop?

Yes, definitely! Sauté the onion masala in a pot with a little oil, then add the remaining ingredients. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the paneer is heated through and the flavors have melded.

4. How can I adjust the spice level of this curry?

Easily! Just adjust the amount of cayenne pepper. Start with a pinch and add more to taste. You can also add a pinch of red chili powder for extra heat.

5. What is the best type of rice to serve with Paneer Pumpkin Curry?

Basmati rice is my favorite! It’s light, fluffy, and fragrant. But you can use any type of rice you like – jasmine rice, brown rice, or even quinoa would work well.

6. Can I freeze leftover Paneer Pumpkin Curry?

Yes! It freezes beautifully. Just let it cool completely, then portion it out into freezer-safe containers. It will keep for up to 2 months.