Pressure Cooker Matar Paneer (Peas & Cottage Cheese Curry)

Cut fresh paneer into bite-sized cubes and soak them in warm water for 5–10 minutes.
Roughly chop the onions, tomatoes, ginger, and garlic, then add them to a blender jar. Blend everything into a smooth puree.
Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add the prepared puree and all the spices to the pressure cooker. Cook for 2 minutes, stirring occasionally. Close the pressure cooker lid and cook for 2–3 whistles.
Meanwhile, heat a small amount of oil in another pan and lightly fry the paneer cubes until they turn slightly golden on the outside. Place it aside.
Open the pressure cooker and simmer the masala uncovered for 3-5 minutes. Once the masala is cooked, add the frozen peas and cook for2-3 minutes, stirring occasionally.
Next, add water as per the required curry consistency. Mix well.
Gently add the fried paneer cubes and simmer for 1 minute, allowing the paneer to absorb the flavours.
Cover the pressure cooker with a lid and cook until one whistle.
Turn off the heat and allow the pressure to release naturally before opening the cooker. Adjust the spices or consistency if required.
Add fresh coriander leaves and drizzle with 2-ingredient chilli oil for an extra kick of chilli heat just before serving.
Serve matar paneer hot with bread, naan, roti or rice.