Paneer & Veggies in Peanut Sauce

    Paneer & veggies in peanut sauce – this flavorful dish gets done in 30 minutes or less and all made in the instant pot.

    Tastes great with brown rice or white jasmine rice.

    spoon digging into a black bowl of veggies in peanut sauce

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    I love coming up with Asian inspired dishes! They are actually one of my favorites, besides Indian of course.

    Peanut butter is something that I love adding to savory recipes, like in these Thai peanut noodles which you all loved.

    This time around I created a similar sauce and added paneer and veggies to it and it turned out really good!

    Paneer and veggies in peanut sauce is a wholesome dish which you can make in your Instant Pot in less than 30 minutes.

    Now, you can’t beat a quick meal, can you?

    The Peanut Sauce

    The creamy peanut sauce is what makes this dish!

    The sauce is made with soy sauce, rice vinegar, peanut butter and honey.

    It gets a slight kick from sriracha. And there’s also garlic, ginger and green onion which add to the flavor.

    Pretty simple sauce but big on flavors.

    The Paneer & Veggies

    To the creamy peanut butter sauce, I added paneer and veggies.

    Now why paneer? Honestly, I wanted to see how paneer would work in Asian inspired recipes.

    Mostly, I always stick to tofu in such recipes but I just wanted to use paneer in this one.

    Can you guess who was the happiest that I used paneer in place of tofu? Yes, my husband!

    He thought replacing tofu with paneer was the best ever thing that I did! lol

    Anyway, other than the paneer, I also added some veggies like carrots, peppers and broccoli.

    I pressure cooked the carrots with paneer and added the peppers and broccoli later so that they retain their texture and don’t become soggy.

    Some snow peas would have been nice here too so if you have them feel free to add them.

    Can You Make This Vegan

    But of course!

    I mean practically I always use tofu in such dishes.

    So just replace the paneer with tofu.

    And also replace the honey with agave or maple.

    bowl full of veggies in peanut sauce with a blue color napkin placed on the side

    What About Gluten-Free

    Replace the soy sauce with tamari and you will have a gluten-free dish.

    Serving Suggestions

    This dish goes well with brown rice or white jasmine rice.

    It will also go well with noodles or quinoa.

    My personal favorite though is brown rice.

    It is one of those dishes which tastes better even the next day.

    The flavors really develop when they sit together for a longer time. So in case you make it for dinner, you are definitely going to relish the leftovers for lunch!

    Method

    1- In a large bowl or measuring jar, combine all the ingredients for the sauce- soy sauce, rice vinegar, honey, sriracha and peanut butter.

    Whisk until it’s all smooth and combined. Set aside.

    2- Press the saute button on the Instant Pot. Once it displays hot, add the sesame oil and the avocado oil. Then add the chopped ginger, garlic and green onion.

    Cook for 1 to 2 minutes.

    3- And then add the paneer and carrots. Cook for 1 minute.

    4- Add 1.5 cups water and stir. Make sure there’s nothing stuck at the bottom of the pan. Pour the prepared sauce on top. Do not stir.

    step by step picture collage of making paneer veggies in peanut sauce in the instant pot

    5- Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position.

    Quick release the pressure.

    6- Open the pot and press the saute button. Add in the broccoli and bell peppers, cover with a glass lid and let the curry simmer for 5 minutes.

    7- In a small bowl whisk together cornstarch with 1 tablespoon water. Remove glass lid after 5 minutes (the broccoli and peppers would have slightly softened by now) and stir in the cornstarch slurry.

    8- Simmer for 1 more minute, the sauce will thicken. It would continue to thicken as it cools.

    step by step picture collage of making paneer veggies in peanut sauce in the instant pot

    Garnish with green onion and serve paneer & veggies in peanut sauce over brown rice or white rice.

    bowl of veggies in peanut sauce and two spoon placed in the background

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    Paneer & Veggies in Peanut Sauce

    One-pot, 30 minutes is all it takes to make this Paneer & Veggies in Peanut Sauce! Best enjoyed over brown or white rice. Can be made vegan.

    spoon digging into a black bowl of veggies in peanut sauce
    Course Main Course
    Cuisine Asian
    Keyword veggies in peanut sauce
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 379 kcal
    Author: Manali
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    Ingredients

    Peanut Sauce

    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons honey
    • 1 tablespoon sriracha, or any hot sauce
    • 4 tablespoons peanut butter

    Paneer & Veggies

    • 1 tablespoon toasted sesame oil
    • 1 tablespoon avocado oil, or use oil of choice
    • 1 inch ginger, chopped
    • 4 large garlic cloves, chopped
    • 3 stalks green onions, chopped + more greens to garnish
    • 200 grams paneer, cubed, around 1.5 cups paneer cubes
    • 2 medium carrots, cut in rounds
    • 1.5 cups water, 12 oz
    • 1 cup broccoli florets, medium to small size florets
    • 1 small red bell pepper, sliced
    • 1 teaspoon cornstarch, mixed with 1 tablespoon water

    Instructions

    1. In a large bowl or measuring jar, combine all the ingredients for the sauce- soy sauce, rice vinegar, honey, sriracha and peanut butter.

      Whisk until it's all smooth and combined. Set aside.

    2. Press the saute button on the Instant Pot. Once it displays hot, add the sesame oil and the avocado oil. Then add the chopped ginger, garlic and green onion. Cook for 1 to 2 minutes.

    3. And then add the paneer and carrots. Cook for 1 minute.

    4. Add 1.5 cups water and stir. Make sure there's nothing stuck at the bottom of the pan. Pour the prepared sauce on top. Do not stir.

    5. Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position.

      Quick release the pressure.

    6. Open the pot and press the saute button. Add in the broccoli and bell peppers, cover with a glass lid and let the curry simmer for 5 minutes.

    7. In a small bowl whisk together cornstarch with 1 tablespoon water. Remove glass lid after 5 minutes (the broccoli and peppers would have slightly softened by now) and stir in the prepared cornstarch slurry.

    8. Simmer for 1 more minute, the sauce will thicken. It would continue to thicken as it cools.

    9. Garnish with green onion and serve paneer & veggies in peanut sauce over brown rice or white rice.

    Stove-top Instructions

    1. Whisk ingredients for the sauce in a bowl and set aside. Heat a heavy bottom pan on medium heat. Once hot, add the oils and then add the garlic, ginger and green onion. Sauce for 2 minutes and then stir in the paneer, carrots, pepper and broccoli along with water. Cover and let the veggies look until soften, around 7 to 8 minutes. Remove lid and stir in the sauce. Stir in the cornstarch slurry and simmer for 2 minutes until the sauce thickens.

    Recipe Notes

    1. You may pan-fry the paneer/tofu if you want for added texture.
    2. You can also garnish the dish with roasted peanuts or cashews.
    Nutrition Facts
    Paneer & Veggies in Peanut Sauce
    Amount Per Serving
    Calories 379 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 10g63%
    Cholesterol 33mg11%
    Sodium 963mg42%
    Potassium 378mg11%
    Carbohydrates 22g7%
    Fiber 3g13%
    Sugar 13g14%
    Protein 14g28%
    Vitamin A 5906IU118%
    Vitamin C 51mg62%
    Calcium 285mg29%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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