Instapot Cashew Paneer with Red bell pepper curry

The red bell pepper sauce is a welcome change from the typical onion tomato curry sauce and the fact that this recipe doesn't use onions and garlic is another plus. The red pepper sauce along with the cashews and green cardamom is a delightful creamy sauce base that I will try combining with other vegetable combinations.

Base: Red bell pepper, Cashews, Paneer

Spices: Green cardamom, green chilies, red chilly powder, turmeric, salt and kasuri methi.

Additives: None

Prep: Cube the paneer and toss in the dry spices. Core and cube the red bell pepper.

Recipe:

In a 3qt. Mini Duo, layer as below:

Layer 1: 2Tbsp butter, 3 green cardamom pods, 2 small whole green chilies.

Layer 2: 200g cubed red bell pepper, 2Tbsp cashews

Layer 3: PIP with 300g cubed paneer tossed in 1Tbsp kasuri methi, 1tsp each (red chilly powder, salt), 1/8tsp turmeric.

Close IP. Steam more with vent sealed for 3 minutes. QPR.

Pin popped at 7:30 and all done by 11:30.

Remove PIP. Blend the IP contents with 1 cup water. Add the paneer cubes into the red bell pepper sauce. Garnish with fresh cilantro.

Replace/ Supplement:

Red bell pepper with tomatoes

Paneer with tofu

Butter with oil

Dry spices with any spices of your choice

Whole cashews with cashew powder or other nut powder in PIP.

Water with stock/ milk/ cream.

Tips:

-Can add cream or whole milk for a creamy sauce.

-If using store bought paneer, try to use it at room temperature. If using straight out of the refrigerator, soak the cubes in warm water for at least 20 minutes, before tossing it with dry spices.

-Opos paneer doesn’t need to be soaked.

No of servings: 4