One-pot, 30 minutes is all it takes to make this Paneer & Veggies in Peanut Sauce! Best enjoyed over brown or white rice. Can be made vegan.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Asian

Ingredients

Peanut Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon sriracha (or any hot sauce)
  • 4 tablespoons peanut butter

Paneer & Veggies

  • 1 tablespoon toasted sesame oil
  • 1 tablespoon avocado oil (or use oil of choice)
  • 1 inch ginger (chopped)
  • 4 large garlic cloves (chopped)
  • 3 stalks green onions (chopped + more greens to garnish)
  • 200 grams paneer (cubed, around 1.5 cups paneer cubes)
  • 2 medium carrots (cut in rounds)
  • 1.5 cups water (12 oz)
  • 1 cup broccoli florets (medium to small size florets)
  • 1 small red bell pepper (sliced)
  • 1 teaspoon cornstarch (mixed with 1 tablespoon water)

Method

  1. In a large bowl or measuring jar, combine all the ingredients for the sauce- soy sauce, rice vinegar, honey, sriracha and peanut butter. Whisk until it's all smooth and combined. Set aside.
  2. Press the saute button on the Instant Pot. Once it displays hot, add the sesame oil and the avocado oil. Then add the chopped ginger, garlic and green onion. Cook for 1 to 2 minutes.
  3. And then add the paneer and carrots. Cook for 1 minute.
  4. Add 1.5 cups water and stir. Make sure there's nothing stuck at the bottom of the pan. Pour the prepared sauce on top. Do not stir.
  5. Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Quick release the pressure.
  6. Open the pot and press the saute button. Add in the broccoli and bell peppers, cover with a glass lid and let the curry simmer for 5 minutes.
  7. In a small bowl whisk together cornstarch with 1 tablespoon water. Remove glass lid after 5 minutes (the broccoli and peppers would have slightly softened by now) and stir in the prepared cornstarch slurry.
  8. Simmer for 1 more minute, the sauce will thicken. It would continue to thicken as it cools.
  9. Garnish with green onion and serve paneer & veggies in peanut sauce over brown rice or white rice.

Stove-top Instructions

  1. Whisk ingredients for the sauce in a bowl and set aside. Heat a heavy bottom pan on medium heat. Once hot, add the oils and then add the garlic, ginger and green onion. Sauce for 2 minutes and then stir in the paneer, carrots, pepper and broccoli along with water. Cover and let the veggies look until soften, around 7 to 8 minutes. Remove lid and stir in the sauce. Stir in the cornstarch slurry and simmer for 2 minutes until the sauce thickens.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.