Instant Pot Aloo Paneer Gravy
Simple, nutritious and so flavorful- this Instant Pot aloo paneer gravy is a must try when you’re craving for some easy, Indian food.
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Servings: 2 Servings
Calories: 449kcal
Ingredients
- 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
Instructions
- 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.
Notes
The timing for cooking can vary from instant pot to instant pot. Please take that into consideration while making the recipe.
Nutrition
Serving: 2Servings | Calories: 449kcal | Carbohydrates: 54g | Protein: 31.7g | Fat: 12.8g | Saturated Fat: 2.4g | Cholesterol: 9mg | Sodium: 1710mg | Potassium: 1132mg | Fiber: 19.7g | Sugar: 4.9g | Calcium: 171mg | Iron: 7mg