Geethu's Kitchen - Edit Recipe: Instant Pot Shahi Paneer
Editing Tips
Do NOT use double quotes " anywhere! Use
"
instead
Enclose betwwen
<del>
and
</del>
for
strikethrough
Enclose betwwen
<b>
and
</b>
for
bold
Enclose betwwen
<i>
and
</i>
for
italics
Use
<img src='img/ipot-pink.png' height='20' width='20'>
for IP icons
Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
Ingredients
Hand Blender Take Two Paneer packets Cut open flap Drain water Place between two Plates with Coke bottle on top One large Onion -Chopped (Half, Then Half, Then Half again each half) One medium bowl 15 unsalted cashews soak for 30 minutes One Large Steel Bowl 2 bay leaves + 1 Dalchini (Cinnamon) stick One Medium Bowl 1/2 tsp turmeric, 2 tsp Shahi Paneer masala, 2 tsp salt 1 14 oz can diced tomatoes 1/2 cup coconut milk (Take and Fill Bottle, then remaining used for 1 recipe of Shahi Paneer)
Steps
Press and dice 2 packets tofu, soak 15 unsalted cashews for 30 minutes Take Tofu Cut into Cubes Take Frying Pan Add little Oil Fry cubed Tofu for six minutes Stirring often Heat 1/2 ladle oil and fry 2 bay leaves, 1 Dalchini (Cinnamon) stick (one minute) Then add and fry 1/2 tsp turmeric, 2 tsp Shahi Paneer Masala, 2 tsp salt Add chopped onions, 1 tsp ginger and 1 tsp garlic pastes and fry a bit Add 1 14 oz can diced tomatoes + 1 cup water to wash out can + soaked cashews Mix well and pressure cook on HI for 8 min, then immediately release pressure Remove bay leaves, then using hand mixer, puree the contents Add 1/2 cup coconut milk, diced paneer and mix gently but well Pressure cook on LO for 5 min, then immediately release pressure
Save Recipe