You're going to love the flavor and texture of this Instant Pot Paneer Curry. Every bite is literally like warmth in a bowl! Simple ingredients paired with easy directions make for the perfect weeknight or weekend meal!

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I love the flavor of curry. It's one of those flavors that take me to my happy place each and every time. If you're new to the world of curries, be ready. You're about to be hooked on one of the most flavorful tastes you'll ever try.

The great part about cooking curry dishes is that they're really versatile in what you can pair them with. I'm using cauliflower and paneer in this recipe but you'll also find dishes that add in green peas, basmati rice, tofu, chicken, and really just about any other type of veggie or protein that you could want.

There are red curries and green curries, too - so it's safe to say that once you try this pressure cooker recipe, you just might be ready to start exploring more flavors and tastes such as a Mango Lassi!

If that's the case, make sure to check out my Shrimp Curry as well as my Coconut Chicken Curry as well. Both are amazingly delicious but so different at the same time.

Ingredients

Paneer - This ingredient has a light and delicious texture that pairs well with the added spices.

Cauliflower - Cut up the cauliflower into smaller pieces so that when you add them to the saute mode of your instant pot, they cook quickly.

Onion - Dice up the onion as well before cooking in the Instant Pot.

Garlic - Minced garlic adds great flavoring to pair with this curry.

Oil - The type of oil that you can use is up to you. I normally use ghee or coconut oil.

Broth - I like to use vegetable broth as my base.

Coconut milk - Coconut milk is what gives the curry its flavor and a slight hint of sweetness. You can sub in heavy cream or full-fat milk if you prefer.

Butter - Salted or unsalted butter is fine for this recipe.

Tomato paste - The acidity of the tomato puree paste provides a balance of flavors.

Garam Masala - This is what will give the recipe that Indian curry flavor and taste. This consists of the spices cumin seeds, coriander powder or seeds, cinnamon, peppercorns, and more.

Salt - Salt enhances the other flavors in the curry.

How To Make Instant Pot Paneer Curry

Below you'll find a shortened version of the steps of this homemade paneer butter masala. For a full version of ingredients and directions, scroll down to the bottom of the post.

Step One: Add the cauliflower to the Instant Pot, put on the lid, and set it to manual pressure. Once the timer is up, release the pressure and set the steamed cauliflower to the side.

Step Two: Add oil into the Instant Pot and let it heat up. Once the oil is hot add the onion and the garlic and saute until browned and soft.

Step Three: Add in the paneer cubes and the butter and sautee. Make sure to give it a stir before starting to make the rest of the sauce.

Step Four: Once that step is done, add the tomato paste, seasonings, coconut milk, and broth. Mix together. Put the lid to the sealing position and then pressure cook on high for 2 minutes, then release pressure.

Step Five: Add in the steamed cauliflower. Serve and enjoy!

Variations + Substitutions

Onion - If you're not a fan of onion, you can leave it out. You can instead add in more cauliflower or even some broccoli florets, too.

Cayenne Pepper - Some people prefer spicy curry! If that's you and your family, add in the heat with some extra dashes of cayenne pepper. Change up the spices as you please. Red chili powder or red chili oil would also work to add in some heat.

Spinach - I'm also a big fan of adding in some sort of greens from time to time. Kale and spinach are the two that I like the texture of that I think made a fun addition.

Tofu - If you don't want to make this with Paneer, tofu can be used instead.

Cashews - For a crunchy topping, add some crushed cashews.

Chicken - If you're wanting to eat meat, you'll find that a lot of people add in cooked chicken to create a butter chicken recipe.

Naan - A lot of people will make a side dish of naan bread or roti to pair with this meal as well. You can buy this at the store or if you have time to make the dough, go for it. For a keto naan check out this recipe.

Common Questions

What does paneer taste like?

This depends on who you ask but I'll let you know what I think it tastes like. I feel like it has the texture of extra-firm tofu paired with the flavors of fresh cheeses. It's a subtle flavor, and quite delicious. It holds its shape which I love and that gives you the chance to have a bite with each spoonful.

I will say that it's best eaten with other ingredients in a curry or dish like this because it's mild in flavor on its own. It's known as Indian cottage cheese as well and is made from the milk of a cow or a buffalo.

Some other typical dishes with paneer are paneer makhani, palak paneer, paneer tikka masala, and matar paneer. I've liked every dish I've ever tried with paneer in it so I recommend branching out and trying some others!

Are Paneer and tofu the same?

They might look the same but they're not at all. Tofu is a soy-based product while Paneer is actually a dairy product. It's a type of cheese that is used in many curry dishes.

Do you have to use a cheesecloth to make paneer?

If you're making it homemade, there is a process that you'll need to follow to get the cheese ready to eat. The good news is that making paneer from scratch can be done in just about 30 minutes of time. While I actually buy mine from the store to save on time, making your own paneer cheese for curries would be amazing to do, too!

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