This is a very traditional, very comforting dish for many who grew up in India. Once you taste it, you’ll see why: the creamy cheese, the tang of the tomatoes and onions in the sauce, the bright green peas that pepper it. It’s a feast for the eyes as well as the taste buds. You can also use frozen paneer, found in the freezer section of most Indian grocery stores
1 1/2cupsfinely chopped onions
1cupfinely chopped tomatoes
1tbspminced fresh ginger
1cupchopped paneersoft Indian cheese, or firm tofu if you are dairy-free
1/4cupheavy creamor full-fat coconut milk
1/4cupchopped fresh cilantro or parsley
12ozfrozen peas1 package
In the Instant Pot, combine the onions, tomatoes, 1/4 cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure.
Select SAUTÉ. Add the remaining 1/2 cup water, the paneer, cream, cilantro, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Select CANCEL.
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