Directions
Turn on your instant pot to the saute setting and let the pot heat up. Once hot, put your coconut oil in the pot to melt.
Add your onions, ginger paste, and garlic paste to your oil and saute for about 5 minutes or until the onions are translucent.
Add in all your spices to the instant pot (coriander, garam masala, chili powder, turmeric, salt, and pepper) and mix well with the onions.
Add the mushrooms, garbanzo beans, and paneer to your instant pot and mix around to coat everything with the onions and spices.
Add the tomatoes sauce and mix again with the mushrooms, garbanzo beans, and paneer pieces.
Put the lid on the instant pot, close the vent on the top of the lid, press manual setting, and put the timer on for 8-10 minutes. If you want firmer paneer then 8 minutes is good, but for softer paneer, 10 minutes is better.
You can either quick release the vent once your instant pot beeps (if you are in a hurry), or you can do a natural release which means just letting the steam escape on its own. Once all the steam is out (the silver pin would have dropped to indicate this), you can open your lid.
Add the coconut milk and fenugreek leaves. Mix well.
Garnish with cilantro (optional). Have this with a side of basmati rice or naan. Enjoy!
Ingredients
1 servings
~8 servings
- Amount per serving
- Calories261
- % Daily Value *
- Total Fat 18g24%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 41mg14%
- Sodium 5263mg229%
- Total Carbohydrate 14g6%
- Dietary Fiber 3g11%
- Total Sugars 7g
- Protein 14g
- Potassium 137mg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Turn on your instant pot to the saute setting and let the pot heat up. Once hot, put your coconut oil in the pot to melt.
Add your onions, ginger paste, and garlic paste to your oil and saute for about 5 minutes or until the onions are translucent.
Add in all your spices to the instant pot (coriander, garam masala, chili powder, turmeric, salt, and pepper) and mix well with the onions.
Add the mushrooms, garbanzo beans, and paneer to your instant pot and mix around to coat everything with the onions and spices.
Add the tomatoes sauce and mix again with the mushrooms, garbanzo beans, and paneer pieces.
Put the lid on the instant pot, close the vent on the top of the lid, press manual setting, and put the timer on for 8-10 minutes. If you want firmer paneer then 8 minutes is good, but for softer paneer, 10 minutes is better.
You can either quick release the vent once your instant pot beeps (if you are in a hurry), or you can do a natural release which means just letting the steam escape on its own. Once all the steam is out (the silver pin would have dropped to indicate this), you can open your lid.
Add the coconut milk and fenugreek leaves. Mix well.
Garnish with cilantro (optional). Have this with a side of basmati rice or naan. Enjoy!