Put the onion, ginger, garlic, and cashews in a blender along with 1/4 cup water and blend to a smooth consistency.
Cut the paneer into small cubes and soak them in hot water for 10 minutes. If using homemade paneer, this step is not required.
On sauté, heat the oil in the steel insert of your instant pot and add the whole spices. Let the spices sizzle in the hot oil for a few seconds.
Add the onion paste prepared in step 1. Also add the yogurt, salt, and sugar. Finally, add 1/4 cup water, stir and lock the lid in place. Make sure the steam release vent is sealed, press the pressure cooking button (high) and set the timer to 5 minutes.
When the timer beeps, open the pot and grind the black pepper right into the pot. Add the slit green chillies and paneer cubes. Mix well and serve with warm naan bread.
Use freshly ground black pepper.
Don't forget to soak the cashews and paneer if using a store-bought slab.
Make a very smooth paste of the onion, ginger, garlic and cashews for a smooth gravy.
Keywords: Paneer kali mirch, instant pot vegetarian, Indian cottage cheese curry
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