Emilie Meyer
Paneer is a type of Indian soft cheese that can be made in a pressure cooker. It is a simple process that involves cooking milk and vinegar under low pressure for 4 minutes or at high pressure for 2 minutes. Once the pressure is released naturally, the paneer can be used in a variety of dishes. One popular dish is Kadai Paneer, which is a quick and delicious curry made with capsicums and spices that can be prepared in a pressure cooker in less than 15 minutes. Another popular dish is Paneer Makhani, which involves layering spices, vegetables, and paneer in a pressure cooker and cooking it for 2 minutes. These dishes can be served with rice, roti, parathas, or naan.
| Characteristics | Values |
|---|---|
| Can we pressure cook paneer? | Yes |
| Time taken to cook | 4 whistles or 5 minutes, whichever is earlier |
| Ingredients | Oil, cumin, chilli, ginger, garlic, onions, tomatoes, salt, kashmiri red chilli powder, coriander leaves, capsicum, bell peppers, spices |
| Recipe | Chop paneer into bite-sized cubes. Add to a bowl with chopped bell peppers or onions, if using. Add all spices. Keep aside for 10 minutes. In a pressure cooker, add oil and the cumin, followed by the chilli, ginger and garlic. Then, add onions to one side and tomatoes to another side. Add a pinch of salt and kashmiri red chilli powder on top. Transfer the marinated paneer to a smaller bowl that fits inside your pressure cooker. Place the vessel on top of the onions and tomatoes. Close and cook for 4 whistles or 5 minutes, whichever is earlier. Open after pressure drops, remove the inner vessel and mix the onion tomato mixture well. Add the spiced paneer to it, give it a good mix and garnish with coriander leaves. |
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What You'll Learn
Making paneer in a pressure cooker
Yes, you can make paneer in a pressure cooker. Here is a step-by-step guide:
Firstly, ensure your pressure cooker is clean. If there is anything stuck to the bottom, it may burn and be difficult to clean. Place a stainless steel pot inside your pressure cooker.
Next, add your milk and vinegar to the pot. It is important to use the right type of milk. Do not use skimmed milk, 2% milk, or milk with carrageenan added. Instead, opt for whole milk, half-and-half, or cream.
Lock the lid in place and close the pressure release valve. Set your pressure cooker to high pressure for 4 minutes. It will take around 30 minutes to come to pressure before it starts counting down. While you are waiting, line a large colander with a folded cheesecloth and place it in the sink.
Once the pressure cooker is done, leave it alone for 10 minutes (natural release). After this, open the pressure release valve to release any remaining pressure.
Carefully remove the lid. The mixture should look cloudy and chunky. If it still looks like milk, add a quarter of a cup of vinegar and stir. Turn off the pressure cooker. Using pot holders, remove the stainless steel pot and pour the mixture into the prepared colander. Once the whey has drained, rinse the mixture with cold water to remove the vinegar flavour. Squeeze out the excess liquid.
Now you have made paneer, you can use it in a variety of dishes. For example, you could make a paneer curry by adding basic gravy ingredients to a cooker. You could also make Kadai Paneer, a quick and delicious paneer capsicum curry made in a pressure cooker with pantry spices. Alternatively, you could try Palak Paneer (paneer with spinach), Mattar Paneer (paneer with peas), or Paneer Tikka Masala.
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Preparing the cooker
Next, heat the pressure cooker on medium heat and add 2 tablespoons of oil and butter. For a vegan option, use only oil or vegan butter. The whole spices can then be added: 1 stick of cinnamon, 2 to 3 cloves, 1 bay leaf, and 1 cardamom.
Now, start layering the other ingredients. Sprinkle or spread 1 large chopped onion, chopped ginger, chopped garlic, 3 chopped green chillies, and other dry spices like coriander powder, cumin powder, turmeric, red chilli powder, and garam masala. You can also add kasoori methi (dried fenugreek leaves), which is optional, and MDH Shahi Paneer Butter Masala powder or any other garam masala or curry powder.
Add 3 to 4 large chopped tomatoes and 1 to 1.5 cups of water, ensuring that all the ingredients are fully submerged in the liquid. Once all the ingredients are layered and mixed, you are ready to pressure cook.
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Adding spices and vegetables
While pressure cooking paneer, you can add a variety of spices and vegetables to enhance the flavour and nutritional value of the dish. Here are some suggestions for ingredients to use:
Spices:
- Cumin
- Turmeric
- Chilli powder
- Coriander powder
- Garam masala
- Red chilli powder
- Cardamom
- Cinnamon
- Cloves
- Bay leaf
- Kasoori methi (dried fenugreek leaves)
- Paprika
Vegetables:
- Onion
- Tomato
- Ginger
- Garlic
- Green chillies
- Bell peppers or capsicum
- Green peas
- Leafy greens
- Chop the paneer into bite-sized cubes.
- In a bowl, add the paneer cubes, chopped bell peppers or onions, and all the spices. Mix well and set aside for 10 minutes to marinate.
- In a pressure cooker, heat 2 tablespoons of oil and add the cumin.
- Add the chopped onions and tomatoes to the pressure cooker. You can also add ginger and garlic if desired.
- Place the marinated paneer cubes in a smaller bowl that fits inside the pressure cooker. Place this bowl on top of the onions and tomatoes.
- Close the lid of the pressure cooker and cook for about 5 minutes or until you hear 4 whistles, whichever comes first.
- Once the pressure drops, open the cooker and remove the inner vessel with the paneer cubes.
- Mix the onion and tomato mixture well, and then add the spiced paneer cubes back into the mixture.
- Garnish with fresh coriander leaves and serve hot.
You can also add other vegetables like green peas, leafy greens, or even tofu if you want to make a more substantial meal. Additionally, feel free to adjust the spices according to your taste preferences.
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Layering and cooking
Layering Ingredients:
Firstly, gather all your ingredients. For a flavourful dish, you will need spices, onions, tomatoes, and nuts (optional). You can also include coconut milk or cream for a richer curry. Chop and prepare the ingredients as needed for layering.
Spices:
Add whole spices to your pressure cooker first. This includes 1 stick of cinnamon, 2-3 cloves, 1 bay leaf, and 1 cardamom. These spices will infuse a wonderful aroma and flavour into your dish.
Vegetables and Herbs:
Next, start layering the other ingredients. Sprinkle or spread 1 large chopped onion, chopped ginger, chopped garlic, and 3 chopped green chillies. You can also add chopped bell peppers or capsicums for extra colour and nutrition. Additionally, include 1/2 teaspoon of kasoori methi (dried fenugreek leaves), which is optional but adds a unique flavour.
Powdered Spices:
Now, add 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, 1/2 teaspoon of turmeric powder (haldi), and 1 tablespoon of Kashmiri red chilli powder. You can adjust the amount of chilli powder according to your preference for spice.
Liquid and Pressure Cooking:
Add 3-4 large chopped tomatoes and 1 cup of water to the pressure cooker. Ensure that all the ingredients are fully submerged in the liquid. Close the lid and cook under pressure. The cooking time may vary depending on your pressure cooker settings, but it typically ranges from 2 minutes to 5 minutes.
Blending and Serving:
Once the pressure drops, open the cooker and allow the mixture to cool slightly. Blend the cooked ingredients to create a fine paste, either using a regular blender or an immersion blender. If you prefer a chunkier texture, you can skip this step. Finally, transfer the blended mixture back to the pressure cooker or a saucepan. Heat it to a boil, then reduce the heat and stir in cubes of fresh paneer, butter or vegan butter, and cream or coconut milk if desired. Simmer for a few minutes, and your delicious paneer dish is ready to be served!
Feel free to adjust the spices and ingredients to suit your taste preferences. Enjoy your homemade pressure cooker paneer!
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Serving suggestions
Pressure-cooked paneer can be served in a variety of ways, depending on the ingredients used and the type of dish being prepared. Here are some serving suggestions for pressure-cooked paneer:
As a Curry
Paneer is commonly used in Indian curries, such as the popular Paneer Butter Masala or Paneer Makhani. These curries typically include spices like cinnamon, cloves, cardamom, coriander, and cumin, as well as ingredients like onions, tomatoes, and cream. Pressure-cooked paneer curries can be served with rice, roti, naan, or parathas. They can also be enjoyed with flavoured rice, such as jeera rice or pulao.
In Vegetables or Rice Dishes
Paneer can be added to vegetable dishes like Matar Paneer or Paneer Pulao, providing a source of protein. It can also be cooked with capsicums or bell peppers to create a quick and delicious curry.
As a Snack or Sandwich Filling
Pressure-cooked paneer can be used as a filling for sandwiches or snacks. It can be paired with rotis or parathas and enjoyed as a quick bite.
With Non-Vegetarian Ingredients
For non-vegetarians, pressure-cooked paneer can be combined with chicken or chicken tikka masala to create a non-vegetarian version of the dish.
Vegan Options
To make vegan-friendly dishes, paneer can be substituted with tofu or sauteed vegetables. Coconut milk can be used in place of dairy, and vegan butter can be chosen over regular butter.
Homemade Paneer
If you're feeling adventurous, you can even make your own paneer in an instant pot or pressure cooker! All you need is milk and vinegar, and you can create a lovely round sphere of homemade paneer.
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Frequently asked questions
Yes, you can pressure cook paneer.
It takes about 15 minutes to make a paneer curry in a pressure cooker.
You can make a Kadai Paneer, a Quick Paneer Masala Sabji, or a Paneer Makhani in a pressure cooker.
You will need basic gravy ingredients such as tomatoes, onions, and garlic, as well as spices like cinnamon, cloves, cardamom, and cumin powder.
