The Best Ever Paneer Curry

Quick and easy Indian paneer curry/gravy made with pasta sauce in Instant Pot! Serve it with rice or any Indian flatbread for a delicious meal.

Recipe Snapshot



25 minutes

North Indian

Main Course





– 1 tbsp oil – 1 tsp cumin seeds – 1 cup onion chopped – 8 oz paneer cubed – ¼ cup green peas if using frozen, thaw it at room temperature – 1.5 cups pasta or marinara sauce – ¼ tsp ground turmeric – 1 tbsp curry powder or to taste – 1 tsp salt – 1 tsp sugar – 1 cup water – 1 tbsp cilantro chopped – 2 tsp dried fenugreek leaves crushed – 2 tbsp cream



Set the Instant Pot in saute mode. Add the oil, and when it is hot, add the cumin seeds. Let the cumin seeds crackle, add the chopped onions, and saute until they turn translucent. Turn off the Instant Pot.


Then add the pasta sauce, turmeric powder, curry powder, sugar, salt, chopped paneer, and green peas if using.


Add water and mix them well.


Cook the soup in the Instant Pot and after the cooking is done, wait for a couple minutes and release the pressure. Open the Instant Pot, mix the gravy, set the IP back to saute mode. Add cream, crushed kasoori methi, chopped cilantro.


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


Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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