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Export 17 ingredients for grocery delivery
Step 1
In a pressure cooker, heat oil. Add cumin seeds and let them crackle.
Step 2
Next, add the dry red chilies and asafoetida. Saute.
Step 3
Add the sliced onions and ginger garlic paste. Saute.
Step 4
Next, add the potatoes and saute for 1-2 minutes.
Step 5
Add the peas and paneer and saute for 1-2 minutes.
Step 6
Now, add all the spices and mix properly. Saute for a minute.
Step 7
Add water, tomatoes, green chilies, and coriander stems and mix well.
Step 8
Close the lid of the pressure cooker and let it cook for 2-3 whistles.
Step 9
Serve hot with flavored rice or chapati.
Step 10
Turn the Instant Pot to the saute mode and add the oil. Once hot, add the cumin seeds and stir cooking for 30-seconds to 1 minute.
Step 11
Next, add the dry red chile pepper and the asafoetida and saute for 1 minute.
Step 12
Add in the sliced onions and garlic ginger paste and suate for 1 minute, stirring regularly.
Step 13
To the mixture add the potatoes and let cook an additional 2 minutes, stirring regularly.
Step 14
Add the peas and paneer to the pot and saute for 1 minute, stirring occasionally.
Step 15
Add the remaining spices to the Instant Pot and stir for 1 minute.
Step 16
Turn off the saute mode, and add the water to the pot. Scrape off any food bits from the bottom of the pan with a wooden spoon.
Step 17
Add in the tomatoes, coriander leaves, and green chile then place the lid to seal.
Step 18
Set to manual high pressure for 4 minutes.
Step 19
Let the cooking cycle complete and allow the pressure to naturally release for 5 minutes.
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