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.