Instant Pot Paneer Gravy with Pasta Sauce

Sharing is caring!

I am going to share an easy peasy paneer gravy recipe that you can prepare in a jiffy without tomatoes. I can hear you asking how come paneer gravy without tomatoes? Hmmm, let’s think. How about using pasta/pizza sauce for the same? Errr that’s what I did. :-) Here comes my super simple Instant Pot Paneer gravy with pasta sauce.

Usually, the week before travel, especially India trip is always crazy and hectic with last minute shopping and packing. As always, I started cleaning up my fridge and pretty much used up all the vegetables. I had an 8 oz paneer pack and was planning to stir fry the same. (Will post paneer stir-fry later in Aug). But Vaandu asked for paneer gravy instead of stir-fry. I did not want to buy tomatoes just for this gravy, and that’s when the half used pasta (traditional tomato-based pasta sauce) sauce caught my attention. I decided to use that as my tomato base. I was bit skeptical but on a whim, went with my idea. :-)

To make the process quick, I used my instant pot, but this recipe can be prepared on regular stove top method also. I have explained that as well below. Also, I used store-bought curry powder. You can replace that with coriander powder + chili powder combo, or you can use any other store bought paneer masalas like shahi paneer masala or paneer tikka masala. You can play with your favorite flavors here.

I usually try the recipe twice or thrice before posting on the blog. But this recipe is here, right after the first attempt. Because the recipe passed with distinction and it came out with flying colors. Wondering, who judged this recipe, of course, my dear vaandu. I was not planning on to clicks pictures and post this recipe. I did not even take the step by step pics. After preparing, I served this to vaandu, and he was blown away by the flavor and taste. He asked for second servings, and he enjoyed this a lot. And then he asked me why I did not take pictures. I was oscillating if I should click or not and finally clicked it. I know I could have done a better job with the photos. I will get back to this recipe soon and update it with the step-wise pictures and also the featured ones.  

I am a person who believes content is gold. Recently, I started updating my old recipe posts with new pictures. Check out these recent updates below,

• Pressure Cooker Bisi Bele Bath
• Tameta Nu Shaak
• Methi Sambar
• Mambazha Pachadi.

I have few more lined up for the coming months. Will update you all soon. Now here comes the Instant Pot Paneer Gravy with Pasta Sauce recipe,

Ingredients:

• Chopped onion – 1 cup
• Oil – 1 tbsp
• Cumin seeds – 1 tsp
• Turmeric powder – 1/2 tsp
• Kasoori methi – 1 tsp
• Curry powder – 1 tbsp
• Sugar – 1/2 tsp
• Salt – 1 tsp
• Pasta Sauce – 1.5 cups
• Paneer – 8 oz
• Chopped Cilantro – 1 tbsp
• Handful of peas (optional) I used frozen peas
• Water – 1 cup
• Milk – 1/2 cup

Prep Work:

• Cut the paneer and onion and set aside.

Steps:

Instant Pot Method:

• Set the IP in saute mode.
• Once the IP is hot, add the oil and cumin seeds.
• Let the cumin seeds crackle and then add the chopped onions and saute until it turns translucent.
• Then add the pasta sauce, turmeric powder, curry powder, sugar, salt, chopped paneer,  and peas if using.
• Mix them well and add water.
• Close the IP lid and set it manual mode for 3 minutes.
• Once the IP beeps, let it sit for 2 minutes and release the pressure quickly and carefully.
• Mix the gravy nicely and then set the IP back to saute mode.
• Now add the milk, crushed kasoori methi, and the chopped cilantro.
• Let it simmer for a couple of minutes, and that’s it.

Instant Pot Paneer gravy is ready. Serve hot with rice and roti.

Stove Top Method:

• Heat the kadai and add the oil.
• Once the oil is hot, add the cumin seeds.
• Let the cumin seeds crackle and then add the chopped onions and saute until it turns translucent.
• Then add the pasta sauce, turmeric powder, curry powder, sugar, salt, chopped paneer, and peas if using.
• Mix them well and add water.
• Let this simmer for about  7  minutes. Keep stirring the mix for every two minutes.
• Once the gravy has thickened, add the milk, crushed kasoori methi, and the chopped cilantro.
• Let it simmer for a couple of minutes, and that’s it.

The Paneer gravy with pasta sauce is ready.

Notes:

• Sugar is completely optional.
• Instead of curry powder, you can use coriander powder + chili powder combo or shahi paneer masala or paneer tikka masala mix.
• Adjust the salt and spice as per your preference.
• Instead of regular milk, you can add fresh cream.
• For this recipe, I used pasta sauce with no added veggies. It’s just the basil flavored pasta sauce. You can use pizza sauce or any other flavored pasta sauce.

Print Recipe

0 from 0 votes

Instant Pot Paneer Gravy with Pasta Sauce

Easy peasy fusion recipe - Paneer gravy for rice and roti prepared with pasta sauce in Instant Pot

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course, roti accompaniments, sides

Cuisine: Fusion, North Indian

Servings: 3

Author: Srividhya G

Ingredients

• Chopped onion - 1 cup
• Oil - 1 tbsp
• Cumin seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Kasoori methi - 1 tsp
• Curry powder - 1 tbsp
• Sugar - 1/2 tsp
• Salt - 1 tsp
• Pasta Sauce - 1.5 cups
• Paneer - 8 oz
• Chopped Cilantro - 1 tbsp
• Handful of peas optional I used frozen peas
• Water - 1 cup
• Milk - 1/2 cup

Instructions

Prep Work

• Cut the paneer and onion and set aside.

Steps

Instant Pot Method

• Set the IP in saute mode.
• Once the IP is hot, add the oil and cumin seeds.
• Let the cumin seeds crackle and then add the chopped onions and saute until it turns translucent.
• Then add the pasta sauce, turmeric powder, curry powder, sugar, salt, chopped paneer,  andpeas if using.
• Mix them well and add water.
• Close the IP lid and set it manual mode for 3 minutes.
• Once the IP beeps, let it sit for 2 minutes and release the pressure quickly and carefully.
• Mix the gravy nicely and then set the IP back to saute mode.
• Now add the milk, crushed kasoori methi, and the chopped cilantro.
• Let it simmer for a couple of minutes, and that’s it.
• Instant Pot Paneer gravy is ready. Serve hot with rice and roti.

Stove Top Method

• Heat the kadai and add the oil.
• Once the oil is hot, add the cumin seeds.
• Let the cumin seeds crackle and then add the chopped onions and saute until it turns translucent.
• Then add the pasta sauce, turmeric powder, curry powder, sugar, salt, chopped paneer, and peas if using.
• Mix them well and add water.
• Let this simmer for about  7  minutes. Keep stirring the mix for every two minutes.
• Once the gravy has thickened, add the milk, crushed kasoori methi, and the chopped cilantro.
• Let it simmer for a couple of minutes, and that’s it.
• The Paneer gravy with pasta sauce is ready.

Notes

• Sugar is completely optional.
• Instead of curry powder, you can use coriander powder + chili powder combo or shahi paneer masala or paneer tikka masala mix.
• Adjust the salt and spice as per your preference.
• Instead of regular milk, you can add fresh cream.
• For this recipe, I used pasta sauce with no added veggies. It’s just the basil flavored pasta sauce. You can use pizza sauce or any other flavored pasta sauce.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Sharing is caring!