Mutter Paneer was the first Indian dish I learned to cook years ago. I was so surprised to discover how easy it was to make this rich, creamy dish at home.
Instant Pot Mutter Paneer
2 tablespoons olive oil or ghee
1 cup chopped onion
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon minced ginger (1-inch piece)
1 10.75-ounce can tomato puree
2 tablespoons tomato paste
1/2 cup water
1/4 cup raw cashews (optional)
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon paprika
1 teaspoon garam masala
1 tablespoon ground coriander
1 teaspoon ground cumin
16 ounces paneer, cut into 1/2 inch pieces
2 cups frozen peas
1/2 teaspoon sugar
2 tablespoons cilantro
1/4 cup heavy cream
Turn on Sauté mode. Allow pot to heat for 30-40 seconds. Heat oil (or ghee). Add chopped onions and cook until softened, about 3 minutes. Add garlic and ginger, and sauté for one minute. Add tomatoes, spices, cashews (if using) and cook another minute. Add water and scrape off any brown bits that may have stuck to the bottom. Cancel Sauté mode.
Close the lid and pressure cook on High for 5 minutes. Quick release pressure and remove lid.
Using an immersion blender, puree the sauce until smooth. If the blender head does not immerse fully in the sauce, carefully tilt the pot to blend.
Turn on Sauté mode. Add paneer and peas, and simmer uncovered for 3 to 4 minutes. Add 1/4 to 1/2 teaspoon sugar to taste. Stir in cilantro and cream until sauce is hot, but not boiling. Serve over rice with naan.
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