Instapot Paneet Gobi Matar masala

 

Ingredients

• ▢1 Small Cauliflower made into big florets (Yields about 10-12 florets)
• ▢1.5 cups Indian Cottage Cheese or Paneer (made into big cubes)
• ▢2 small onions (made into paste)
• ▢1.5 medium tomatoes
• ▢1.5 tbsp cubed ginger
• ▢5 fresh garlic cloves
• ▢¼ cup Yogurt

Dry Masala or Spices

• ▢1 tbsp Coriander Powder (heaped)
• ▢1 tbsp Cumin Powder (heaped)
• ▢½ tsp Turmeric Powder
• ▢1 tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
• ▢½ tsp Red Chili Powder

Whole Spices

• ▢½ tsp Whole Cumin Seeds (or Jeera)
• ▢5-6 Black Peppercorns (Black)
• ▢1" Cinnamon Stick
• ▢1 black cardamom
• ▢3-4 Green Cardamoms
• ▢4-5 Cloves
• ▢1 Bay leaf

Garnishes

• ▢½ cup roughly chopped coriander leaves or cilantro (may use more)
• ▢½ tbsp Garam Masala Powder
• ▢½ tbsp ginger julienne

Oil

• ▢¾ cups Canola Oil (or any oil)

Instructions

• Start the Instant Pot & press the SAUTE buttom & set it on HIGH.
• Add oil. When hot add all the whole spices (From the list above). Allow them to sizzle for a few seconds.
• Instead - Chop/add/Saute the following stuff (ginger/Garlic/Green chillies/Onions/Tomatoes....)
• Next, add the onion paste , add salt & saute until the raw smell disappears.
• In the mean time make a paste by adding the tomatoes + ginger + garlic & green chilies (optional).
• Now, add the above paste to the Onion paste & saute until oil oozes out.
• Mix - Paneer, Gobi, Aloo in a bowl and add all the dry spices + salt and keep it pot-in-pot
• Now, add the yogurt & mix well for a few mins.
• Add very less water  
• Close the lid of the Instant Pot. Seal the Vent. And press the CANCEL button  & then, press the PRESSURE COOK button. Choose the Normal pressure button & not the Less or High pressure button. Set it for just 2 mins. This will help to cook at low pressure.
• After 2 mins do a QUICK PRESSURE RELEASE.
• Open the lid and grind the onion/tomatoes mix with a handheld mixer. Then add the cooked paneer/matar/Cauliflower from pot-in-pot and mix well
•  Add the cilantro,  & the garam masala powder. Mix well. Serve hot. Enjoy.

Notes

1. Cut the cauliflower into bigger chunks otherwise the 2 mins pressure cook time might not work for you.
2. Add less water, enough to submerge the gobi florets by 30%. Refer the video.
3. Sometimes the cooking time varies according to the quality of the cauliflower. Increase the cooking time by 1-2 mins accordingly.