Pea Paneer Curry Slow Cooker Recipe

Recipe Category: Curry


Pea Paneer Curry Slow Cooker Recipe


Serves 4

Active Time 10 minutes

Pressure/Manual (High); Saute Natural/Quick Release

  • 1½ cups finely chopped onions
  • 1 cup finely chopped tomatoes
  • ¾ cup water
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon Garam Masala
  • 1 teaspoon cayenne pepper
  • 1 cup chopped paneer (soft Indian cheese) or firm tofu (if you are dairy-free)
  • ¼ cup heavy cream or full-fat coconut milk
  • ¼ cup chopped fresh cilantro or parsley
  • 1 (12-ounce) package frozen peas


  1. In the Instant Pot, combine the onions, tomatoes, ¼ cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne
  2. Stir well to combine
  3. Secure the lid on the pot
  4. Close the pressure-release valve
  5. Select MANUAL and set the pot at HIGH pressure for 5 minutes
  6. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure
  7. Select SAUTE
  8. Add the remaining ½ cup water, the paneer, cream, cilantro, and peas
  9. Cook, stirring occasionally, until heated through, 5 to 8 minutes
  10. Select CANCEL

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