Cauliflower Paneer Curry (Instant Pot)

This Cauliflower Paneer Curry is a easy one pot dish made with cauliflower florets, paneer, creamy coconut milk and warm spices. Packed with full of flavor,this curry is done in under 30 minutes in the instant pot. Serve this Indian curry with roti, naan or rice.

In India we call it Gobi Paneer Curry. Gobi is the hindi name for cauliflower and Paneer is Indian style cottage cheese.

If you love Cauliflower, then do check my post on 10 Indian Cauliflower Recipes.

This Cauliflower Paneer Curry

• is a easy one pot comfort food

• is loaded with warm spices and creamy coconut milk

• gets done in less than 30 minutes

• can be made in the instant pot or stove top

• pairs well with rice or any flat bread

Ingredients needed to make this Indian Curry with Cauliflower and Paneer:

Step by Step Instructions:

1 -Select the saute mode on the instant pot and heat the oil. Now add the cumin seeds and fry for 30 seconds. Add the onion and cook for 5-7 minutes until the onion turns soft. You can splash with little water while cooking, to avoid burning. Make sure the onions are soft before moving to the next step. Add ginger garlic paste and saute for 45 seconds.

2 & 3 – Add the pureed tomato and cook till all the moisture is absorbed and tomato gets thick and the oil starts to ooze out.

4 & 5- Add the turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, tomato paste and salt. Coat the spices with the tomato mixture. If the pot gets too hot and the bottom is burning, cancel the saute mode or splash with some water.

7- Add the coconut milk and mix it well.

8 & 9- If you turned off the saute mode in step 5, turn it on now. Add the cauliflower florets and mix them with all the spices.

10- Add the paneer cubes and gently stir. Add a cup of water and gently deglaze the pan.

11 – Press cancel, secure the lid and adjust the vent to sealing position. cook on high for 2 minutes.

12- After 2 minutes, do a quick release by moving the knob from sealing to vent. The curry will look little watery, but will thicken up in few minutes. You can also sauté for 2-3 minutes till the curry thickens slightly. Taste and adjust the seasoning. Finally add lemon juice and fresh coriander leaves.

Let the curry rest for atleast 15 minutes before serving.

Substitutions:

To make it vegan, substitute paneer with tofu

Coconut milk can be substituted with cashew cream

The spices like coriander & cumin powder, garam masala can be substituted with curry powder

Variations:

This curry base can also be used with vegetables like egg plant, potato, green peas and sweet potato.

Tips:

To get the best tasting curry, finely chop the onions and saute them till soft and pale brown.

Coat the spices with oil, until they become fragrant.

Use large cauliflower florets, if not the florets will become soft and mushy.

This curry is not about the creamy sauce, we are going to use coconut milk in small quantity and let the paneer and cauliflower shine through.

Serving Suggestions:

Serve this curry with chapathi, garlic naan, regular naan, jeera rice or millets. We also had some some sprouts salad on the side.

More Indian Curry Recipes –

Baingan Bartha

Instant Pot Paneer Butter Masala

Masala Egg Curry with Cashew Cream

Cashew Curry

Instant Pot Stuffed Baby Eggplant Curry

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