Hariyali Paneer Instapot

• L1 - 1/2 cup water
• L2 - 1 ½ pounds Paneer
 

L3 - Ground paste of the following

• 1 bunch cilantro, including stems 
• 1 small bunch mint leaves*
• ¼ cup raw cashews
• ¼ cup water 
• 2 tablespoons lemon juice
• 2 tablespoons yogurt
• 2-inch ginger
• 4 garlic cloves
• 1 serrano pepper
• 1 teaspoon salt
• ½ teaspoon amchur powder (dried green mango powder)
• ½ teaspoon garam masala
• ½ teaspoon turmeric

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Instructions

1. Add the (1/2 cup) water & Paneer to the instant pot.
2. Blend the remaining ingredients in a food processor or blender then pour this over the Paneer.
3. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
4. Naturally release pressure or wait 10 minutes then release pressure.
5. Using two forks, shred the chicken right into the curry.

Notes

*I typically use a small packet (.5 ounces) of mint as that’s what my grocery store usually has available. More or less mint is fine.