1/2teaspoonkashmiri red chili powderoptional, for color
1/2tablespoontomato pastecan skip
1/2teaspoonsaltor to taste
1.5tablespoonsyogurtplain milk yogurt
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the cumin seeds and bay leaf and let the spices sizzle and become fragrant.
Add 3/4 cup frozen onion tomato masala (three frozen cubes of 1/4 cup masala each).
Then add 1 cup (8 oz) water followed by cubed paneer, potato and frozen green peas.
Add garam masala, kashmiri red chili powder, tomato paste (optional) and salt.
Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.
Quick release the pressure and unlock the lid to open the pot. Stir and add the remaining 1/4 cup (2 oz) water , you may add more if you want a thinner consistency.
Stir in the whisked yogurt and stir continuously until the yogurt is combined. Make sure yogurt is at room temperature before you add it. Add in the kasuri methi, pinch sugar and stir.
Garnish with cilantro and serve this Aloo Matar Paneer with roti or rice!
Add oil to a pan on stove-top and then add bay leaf and cumin seeds to it. Add the frozen masala cubes and let it melt. Add the garam masala, kashmiri red red chili powder, tomato paste and salt and cook for 30 seconds with the masala. Then add 1 cup water and add the potatoes and peas. Cover and let the potatoes cook on medium heat for around 10 minutes or until done. Stir in the yogurt, stirring continuously. Add the paneer, kasuri methi, sugar and simmer for 5 more minutes. Add more water as needed to thin out the curry. Garnish with cilantro.
You may add 1/2 cup (2 cubes) of the masala only if you don't want a rich flavor of the masalas. I like using 3/4 cup here so that the curry is more packed with flavors.
You can skip the yogurt and add cashew cream in place to make it creamier.