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.
Close the Instant Pot. Ensure the sealing ring is in place and set the vent to the sealing position. Cook the soup at high-pressure manual/pressure cook mode for 3 minutes, and after the cooking is done, wait for two minutes and release the pressure.
Open the Instant Pot, mix the gravy nicely, and then set the IP back to saute mode.
Now add the cream, crushed kasoori methi, and 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, add the chopped onions, and saute until they turn translucent.
Then add the pasta sauce, turmeric powder, curry powder, sugar, salt, chopped paneer, and peas. Mix them well and add water.
Let this simmer for about 7 minutes. Keep stirring the mix every two minutes.
Once the gravy has thickened, add the cream, crushed kasoori methi, and chopped cilantro.
Let it simmer for a couple of minutes, and that's it.
Notes
Sugar is completely optional.
Instead of curry powder, you can use coriander powder + chili powder combo, shahi paneer masala, or paneer tikka masala mix.
Adjust the salt and spice as per your preference.
For this recipe, I used the marinara sauce with no added veggies. It's just the basil-flavored pasta sauce. You can use pizza sauce or any other flavored pasta sauce.