Instant Pot Paneer Recipe- Carrot, Corn & Capsicum Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Paneer Recipe – Carrot, Corn & Capsicum Curry

Hey everyone! If you’re anything like me, you’re always looking for ways to get a delicious, home-style Indian meal on the table quickly. This Instant Pot Paneer Curry with carrots, corn, and capsicum is exactly that. I first made this when I was craving something comforting but didn’t have hours to spend in the kitchen, and it’s been a family favorite ever since. The Instant Pot makes it so easy to build layers of flavour without the constant stirring. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s quick – ready in under 30 minutes. It’s packed with flavour – a beautiful blend of aromatic spices and fresh veggies. And it’s super versatile – easily adaptable to your spice preference or dietary needs. Plus, the Instant Pot makes it incredibly convenient. Honestly, who doesn’t love a one-pot meal?

Ingredients

Here’s what you’ll need to make this vibrant paneer curry:

• 1 tbsp oil
• ½ tsp cumin seeds
• ½ cup sliced red onion
• 1 tbsp ginger julienne
• 1 tsp garlic paste
• ½ cup fresh pureed tomatoes (about 1 large tomato)
• 1 tbsp packaged tomato puree
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• ½ tsp cumin powder
• ¼ tsp cardamom powder
• 2 sliced green chillies
• 1 sliced carrot
• ½ cup sliced baby corn
• 1 medium sliced green pepper
• 1 large sliced tomato
• ¼ cup water
• ½ tsp salt
• 100gm paneer strips
• 1 tbsp white vinegar
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter flavour that’s so characteristic of North Indian cuisine. If you can’t find it, you can try substituting with dried fenugreek, but it won’t be quite the same.
• Spice Blend: The combination of turmeric, red chilli, coriander, and cumin is the heart of this curry. Feel free to adjust the chilli powder to your liking – I’ll give you tips on that later!
• Tomato Puree: I love using both fresh and packaged tomato puree. The fresh puree gives a bright, vibrant flavour, while the packaged puree adds depth and richness. You can use about 1 cup of packaged tomato puree if you don’t have fresh tomatoes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté button on your Instant Pot. Once hot, add the oil and cumin seeds. Let them sizzle for a few seconds – you’ll know they’re ready when they start to pop and become fragrant.
2. Add the sliced onions and sauté until they’re soft and translucent, about 3-5 minutes.
3. Stir in the ginger, garlic paste, fresh tomato puree, turmeric, red chilli powder, coriander powder, cumin powder, cardamom powder, and nutmeg. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant. This is where the magic happens!
4. Add the packaged tomato puree and slit green chillies. Mix well and cook for another minute.
5. Now, add the sliced carrots, baby corn, capsicum, and tomatoes. Stir everything together to make sure the veggies are coated in the spice mixture.
6. Pour in ¼ cup of water and secure the Instant Pot lid. Make sure the valve is set to sealing.
7. Pressure cook on low for 3 minutes. Once the cooking time is up, do a quick-release of the pressure. Be careful of the steam!
8. Switch back to sauté mode. Add the paneer strips, kasuri methi, and ginger julienne. Cook for 3-4 minutes, stirring gently, until the paneer is heated through and the sauce has thickened slightly.
9. Stir in the white vinegar and garnish with fresh cilantro. Serve warm with naan or paratha.

Expert Tips

• Don’t Overcook the Paneer: Paneer can get rubbery if overcooked. Adding it in the last few minutes of cooking keeps it soft and tender.
• Bloom Your Spices: Sautéing the spices in oil helps to release their flavours, creating a more aromatic and delicious curry.
• Adjust the Water: If you prefer a thicker curry, use less water. For a thinner curry, add a little more.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the paneer for tofu! Press the tofu to remove excess water before adding it to the curry.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your packaged tomato puree and spices.
• Spice Level Adjustments: If you like it spicy, add more red chilli powder or a pinch of cayenne pepper. For a milder curry, reduce the amount of chilli powder or remove the green chillies.
• Festival Adaptations: During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

This paneer curry is fantastic with:

• Naan bread
• Paratha
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. Can I use a different type of paneer for this recipe?

Absolutely! You can use any type of paneer you prefer – fresh, frozen, or store-bought.

2. What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It adds a unique flavour. If you can’t find it, you can try substituting with a teaspoon of dried fenugreek, but the flavour won’t be exactly the same.

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

Easily! Add more or less red chilli powder, or include or exclude the green chillies.

4. Can this recipe be made on the stovetop?

Yes, definitely! Sauté the onions and spices in a pot, then add the vegetables and water. Bring to a boil, then simmer until the vegetables are tender. Add the paneer in the last few minutes of cooking.

5. What is the best way to prevent the paneer from becoming rubbery?

Don’t overcook it! Add the paneer in the last few minutes of cooking and heat it through gently.

6. Can I add other vegetables to this curry?

Of course! Feel free to add peas, potatoes, cauliflower, or any other vegetables you like.

Enjoy this delicious and easy Instant Pot Paneer Curry! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!