Ingredients 2 cups paneer (16 oz) 2 cups peas (frozen) 2 tablespoon ghee ½ cup cream 2 teaspoon ground coriander 1 teaspoon red chili powder 1 teaspoon garam masala Salt to taste 2 tablespoon cilantro chopped 1 cup water To grind together: 3 medium onions 2 inch ginger 4 large tomatoes 4-5 cloves 2 black cardamom (moti ilaichi)
Grind together onion, ginger, tomatoes, black cardamom seeds, and cloves into a smooth puree
Heat ghee and add the onion-tomato puree and mix well. Cover and simmer for 5-7 minutes
Add cream, ground coriander, chili powder, and salt. Mix well and cook for 2 minutes.
Add the peas and one cup of water. Mix well and deglaze the pot
Set the Instant Pot to pressure cook mode for 2 minutes. Do a quick release of pressure. Add the paneer cubes and simmer for 5 minutes. Cancel saute mode once the curry thickens. Add garam masala and cilantro.