There’s nothing like a good old Indian curry, and this Instant Pot Aloo paneer gravy is just that. Cubed potatoes and cottage cheese are simmered in a tangy and flavorful tomato gravy base, turning into a simple yet comforting meal that is sure to be a total favorite with everyone.
Ready to give this versatile recipe a shot? Scroll down to get a quick glimpse into everything you need to know about it.
Ingredients For the Recipe
A few simple ingredients is all you need to make this Instant Pot aloo paneer.
- Mustard oil: 1 tbsp
- Cumin seeds: 1 tsp
- Mustard seeds: 1 tsp
- Potatoes (cubed): 1 cup
- Paneer or Cottage Cheese (cubed): 1 cup
- Onions (roughly chopped): ½ cup
- Green chilies (slit): 1-2
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Garam masala powder: ½ tbsp
- Coriander powder: ½ tbsp
- Cumin powder: 2 tsps
- Dry mango powder: 1 tsp
- Salt: 1 teaspoon or as per taste
- Tomatoes (roughly chopped): 1 whole
- Ginger garlic paste: 1 tbsp
- Coriander leaves (roughly chopped): A bunch
- Water: 1 cup
How to Make the Instant Pot Aloo Paneer
Once you have all the ingredients ready, here’s what you need to do.
Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
Once the oil starts to heat up, add in the cumin seeds and mustard seeds.
Add in the diced potatoes next and saute until they turn golden brown.
Next add the paneer cubes and saute for a minute.
Next, add in the chopped onions and saute until they become translucent.
Add the green chilies and the powdered spices and mix well. Cook for 1 minute.
Next, add the tomatoes and the ginger garlic paste. Mix well.
Add the coriander leaves.
Add water and let it come to a quick boil.
Put on the lid and set the Instant Pot to manual Pressure Cook mode for 6 minutes, making sure that the valve is in the sealing position.
Let the pressure release naturally before removing the lid. Give it a good stir.
Serve hot with rice or chapati.
Frequently Asked Questions
Want to enjoy the classic aloo paneer but with a bit of something different? You can throw in some peas, sliced mushrooms, green beans, bell peppers or even chopped spinach into the gravy.
Yes! One of the best things about Indian curries is the fact that almost all of them have a basic tomato-onion-spices base for the gravy. You can totally prep the gravy in a big batch, separate it into portions and freeze it for later. That way, you have the base ready to be used whenever you want to put together a quick Indian curry.
Remember to use freezer safe containers to preserve the freshness of the gravy.
Any leftover aloo paneer can be stored in the refrigerator for upto 3 days. Use an airtight container, and microwave it when you want to reheat it, or over low heat if you’re heating it over the stovetop.
Tips & Tricks to Make the Instant Pot Aloo Paneer
Think the recipe is simple enough for you to try out? Wait up! Keeping these additional tips and tricks in mind can do all the difference!
- Want a more balanced, creamy taste to your aloo paneer? Add some cashew paste or coconut milk or simply some fresh cream into it towards the end and let it simmer for a couple of minutes before you serve.
- If you don’t have the mustard oil that this recipe calls for, you can use any other neutral cooking oil of your choice too.
- To lend the gravy a more earthy, rustic flavor, you can add some crushed dried fenugreek leaves into it and give it a good mix.
- Allergic to dairy? You can actually replicate the same recipe and use tofu instead of paneer, and still end up with a curry that tastes mind blowing.
- Remember to use fresh, ripe tomatoes to make the gravy base. Unripe or sour tomatoes can significantly alter the taste and flavor of the curry.
- Don’t forget to top the gravy with a generous sprinkle of chopped coriander leaves right before you serve.
Serving Ideas & Suggestions
This filling and comforting Instant Pot aloo paneer tastes amazing when paired with some rotis, naan or steamed rice- it is pretty versatile that way. You can also go a step further and serve it with an Indian-style side of tandoori potatoes with green chutney or kalmi kebabs or a nice raw mango salad with sprouts if you’re craving for something healthy.
Instant Pot Aloo Paneer Gravy
- 1 tablespoon Mustard oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 cup Potatoes , (cubed)
- 1 cup Paneer or Cottage Cheese, (cubed)
- ½ cup Onions , (roughly chopped)
- 1-2 pcs Green chilies , (slit)
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- ½ tablespoon Garam masala powder
- ½ tablespoon Coriander powder
- 2 teaspoon Cumin powder
- 1 teaspoon Dry mango powder
- 1 teaspoon Salt
- 1 whole Tomatoes , (roughly chopped)
- ½ cup Red lentil or Masoor Dal
- 1 tablespoon Ginger garlic paste
- 1 bunch Coriander leaves, (roughly chopped)
- 1 cup Water
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
- Once the oil starts to heat up, add in the cumin seeds and mustard seeds.
- Add in the diced potatoes next and saute until they turn golden brown.
- Next add the paneer cubes and saute for a minute.
- Next, add in the chopped onions and saute until they become translucent.
- Add the green chilies and the powdered spices and mix well. Cook for 1 minute.
- Next, add the tomatoes and the ginger garlic paste. Mix well.
- Add the corinader leaves.
- Add water and let it come to a quick boil.
- Put on the lid and set the Instant Pot to manual Pressure Cook mode for 6 minutes, making sure that the valve is in the sealing position.
- Let the pressure release naturally before removing the lid. Give it a good stir.
- Serve hot with rice or chapati.